Soft Ciabatta Buns with Pre-Fermentation

(Light, Aromatic & Easy to Digest)

Soft, airy ciabatta buns with a thin crust and a wonderful aroma, perfect for breakfast or lunch in countless combinations. Thanks to the pre-fermentation method, these buns are light, easy to digest, and gentle on the stomach.

The way bread is prepared plays a crucial role in its quality. Using a very small amount of yeast and allowing the dough to ferment slowly creates bread that is not only tastier, but also healthier and more comfortable to digest.

If we compare today’s fast bread-making habits with the way my grandmothers prepared bread, it becomes clear that many healthy traditions have been lost. While flour quality may not be the same as it once was, the preparation method is in our hands — and that’s where we can make a difference.

Over the past few years, I’ve been intentionally preparing healthier bread that requires more time, but rewards you with better texture, flavor, and overall well-being. This page is dedicated to sharing that experience with you.

About the Pre-Fermentation Method

This method differs from sourdough in that it uses a very small amount of yeast, mixed with flour and water and left to ferment slowly for 12–16 hours.
The result is:

• Improved texture
• Deeper flavor
• Better digestibility

It’s enough to prepare bread this way just once to truly feel the difference.

Ingredients

• 500 g flour
• 400 ml cold water
• 1 g dry yeast
• 8 g salt (1 tsp)

Preparation

Pre-Ferment (Day 1)

1. In a bowl, mix 200 g flour, 1 g dry yeast, and 200 ml cold water until smooth.
2. Cover with plastic wrap and refrigerate for 2–16 hours or overnight.

Dough (Day 2)
3. Dissolve 8 g salt in 200 ml cold water.
4. Add this to the fermented dough and mix well.
5. Add the remaining 300 g flour and knead by hand or mixer until smooth.

• The dough is sticky due to high hydration — do not add extra flour.

6. Transfer to an oiled bowl, lightly oil the top, cover, and rest at room temperature for 45 minutes.

Folding
7. With wet hands, lift and fold the dough into itself four times.
8. Cover and repeat this folding process two more times, every 45 minutes (3 folds total).

Shaping
9. Turn the dough onto a surface generously floured with semolina or corn flour.
10. Divide into 4 or 6 buns, depending on desired size.
11. Place on a baking tray, cover with a towel, and rest for 20 minutes.

Baking

• Preheat the oven to 220°C (430°F) with a pan of water placed under the rack at least 15 minutes before baking.
• Bake until golden brown.
• If using a pizza oven, preheat to 300–350°C and bake for about 2 minutes.

Serving Ideas

These ciabatta buns are excellent as:

• Cold sandwiches with Macedonian ajvar, mortadella, kajmak (milk cream), and green salad
• Lightly toasted and served with hot beef kebabs and chopped onions

You can find both recipe combinations in the links below.

Enjoy your meal!

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