sourdough ciabatta

Soft, airy, artisan small batch sourdough ciabatta bread is light and fluffy inside with perfect air holes and a crunchy, crackly crust. Delicious and easy.

Small Batch Sourdough Ciabatta Bread

sourdough starter (approximately 1/4 cup)

water, at room temperature (1 cup)

salt (1 teaspoon)

300 grams all-purpose flour (2 + 1/2 cups)

In a large mixing bowl, whisk to combine sourdough starter, water, and salt until the starter dissolves.

Add flour and mix well to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl and let the dough rest for one hour. Resting helps build gluten strength naturally.

Apply some water on your hands and stretch and fold the dough in the bowl by folding the edges over to the centre, one edge at a time. Wet hands make it easier to work with the dough and it should take you less than a minute to fold over all 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes. 

Stretch and fold the dough again, cover, and let dough rest until it almost doubles in size. It takes about 4 to 6 hours for the dough to double in size, depending on the room temperature (but it can take up to 8 hours if the room temperature is very cold). Since ciabatta dough is extremely wet and sticky with over 80% hydration, a couple sets of stretching and folding plus resting will be sufficient to build gluten strength, which results in chewy and tasty ciabatta bread.

Prepare the Dough (first rise):

Transfer the dough to a floured surface. Note that the dough will still be very sticky and that is okay. Sprinkle dough with a little flour and shape it into an approximate 8x12-inch rectangle by gently pulling the dough from underneath. The dough should be soft and pliable. Be careful not to press down on the dough because the air holes trapped inside might get squeezed out.

Gently roll the dough into a log and press the edges to seal. Sprinkle some flour if the dough gets too sticky at any point. Cut the rolled dough in half using a bench scraper and place them a few inches apart on a well-floured surface. Sprinkle flour over the dough to prevent it from sticking, and cover with cling wrap.

Let the dough rest for about 1 hour until puffy (second rise). The dough should be filled with air bubbles inside.

Shape the Dough (second rise):

Carefully slide each dough onto a parchment-lined baking sheet pan with a bench scraper. Sprinkle flour to help with handling it and slowly stretch the ends a bit to shape the dough into approximately 12-inch loaves. Set aside.

Fill a deep baking pan with water and place it at the bottom of your oven. Preheat the oven to 420 F, and allow it to fill with steam from the water. When the oven is ready, slide the baking sheet pan in and spray some water with a spray bottle over the dough immediately. Bake for 20 minutes until the crust turns golden brown.

Let the bread cool for 20 minutes. To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when done.

Bake the Ciabatta Bread:

We have been making sourdough so much lately so I'm excited to try this ciabatta variation!

I am SO EXCITED TO TRY THIS! OMG! My 7 year old and I are scrolling through the photos drooling right now lol. Thank you for the recipe and all the tips! xoxo

Great sourdough ciabatta recipe! I'm making them for the 3rd time. The first 2 times my oven was not working and I used my Air Fryer, they were excellent. Can't wait to see how they cook in my oven.

Simple Easy Recipe yields delicious results; perfect for sub sandwiches!

Ciabatta is a beautiful bread for sandwiches or just tearing off chunks and eating. Sourdough ciabatta is on a whole new level.

Sourdough Ciabatta

flour

g salt

74 g sourdough starter (fed and grown to its peak)

water

23 g extra virgin olive oil

To a bowl add: 368g strong bread flour and 8g salt.

Mix it up.

Then add: 74g starter and 327g water.

Combine everything until all the flour has been hydrated.

Then add 23g extra virgin olive oil on top of the dough.

Leave the dough to rest for an hour.

Mix dough

Mix the dough to incorporate the oil.

Pour the dough out onto the kitchen counter and perform slap and folds. Enough until you feel like the dough is coming together.

Cover the dough and let it rest for 30 minutes.

Slap and fold the dough

Then perform a coil fold. Let the dough rest for 30 minutes.

Perform another coil fold.

Perform two coil folds

Then move the dough to a bulking container and let it grow by about 25%.

It took about 3 hours for my dough to grow in my proofer set to 30 degrees Celsius/86 degrees Fahrenheit.

Then grab the dough and put it in the fridge to retard for at least 8 hours, up to 48 hours.

Let the dough rise

When you are ready to bake, heat your oven to 250°C/480°F, with a baking steel and a small pan inside used to create steam.

When the oven is hot, boil a kettle of water.

Flour your counter liberally. Turn your bulking container upside down and let the dough come out.

Flour the top of the dough. Again liberally.

Divide the dough into two equally sized pieces.

Tug the sides with your bench scraper to shape it into a rounded rectangle.

Then move the doughs to a parchment-lined peel. If your peel isn’t big enough, you’ll have to do it over two times.

You might want to dust it with more flour if some of it gets absorbed while shaping. Then move the doughs to the oven.

Pour a kettle of water into the small pan. Close the oven and bake for 20 minutes.

Then remove the steaming pan and lower the heat to 200 degrees Celsius/390 degrees Fahrenheit.

Bake for another 10 minutes. When they are done, take them out of the oven and place them on a wire rack.

Take them off the parchment paper and let them cool completely.

Bake the bread

https://www.youtube.com/watch?v=Zhg3owC5M-A

A wonderful sourdough ciabatta with a long cold ferment, lots of taste and an open crumb. No commercial yeast is used, only sourdough starter.

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#foodgeekrecipe #ciabatta #sourdoughbread

Easy Sourdough Ciabatta Recipe | No commercial yeast | Foodgeek Baking

Airy, chewy, crispy ciabatta rolls, 100% leavened naturally with sourdough starter.

Sourdough Ciabatta Bread

sourdough starter

all-purpose flour

bread flour

salt

12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Feed Your Sourdough Starter

Mix the dough. Combine the active sourdough starter, bread flour, water and salt in a large mixing bowl. Use a stiff spatula or your hands to incorporate the ingredients, making sure there are no dry bits left in the bowl. Cover the bowl and let the dough rest at room temperature for 1 hour.

Stretch and fold. Perform 3 sets of stretches and folds, 30 minutes apart. Keep the bowl covered in between each set.

First rise. Cover the dish and allow the dough to rise about 50% in volume,. This can take anywhere from 3-6 hours at room temperature. Warm kitchens will take less time, cold kitchens will need more time. See notes for rising times.

Second rise. Place the covered bowl of dough in the fridge for 8-36 hours for a long ferment OR proceed to the next step and shape the dough.

Shape. Remove the dough from the fridge and generously flour your work surface before turning the dough out onto it. Flour the top of the dough and use your hands to form it into a rectangular shape. Be careful not to press the air from the dough. Cut the dough into 8 pieces and place them on a parchment lined baking sheet. Cover with a clean towel and allow the dough to rise at room temperature for 2 hours or until puffy.

Bake. While the dough is resting, preheat your oven to 475°F (246°C). Bake the ciabatta dough for 10 minutes, turn the oven down to 425°F (218°C) and bake for an additional 20 minutes or until the crust is a deep golden brown. Allow the ciabatta bread to cool on a cooling rack for 30 minutes before slicing.

Make the Dough

https://content.jwplatform.com/videos/l6Cdm3sZ.mp4

These sourdough ciabatta rolls are so easy to make with your sourdough starter! Bread flour, water and salt are all you need to make light and airy ciabatta rolls at home. Airy, chewy, crispy ciabatta rolls, 100% leavened naturally with sourdough starter.

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Top 3 sourdough ciabatta recipes from across the web

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Sourdough Ciabatta

Sourdough Ciabatta Bread

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