Sourdough Ciabatta
Craft the perfect loaf of artisan-style *Sourdough Ciabatta* with this deeply flavorful and airy recipe. Featuring a bubbly, active sourdough starter as the foundation, this bread celebrates the signature open crumb and chewy texture that ciabatta is famous for. A touch of olive oil enhances its flavor while creating a golden crust, and the stretch-and-fold technique ensures lightness without kneading. With a slow fermentation process that develops complex sourdough flavors, this recipe is ideal for those craving bakery-quality bread at home. Perfectly versatile, serve this rustic loaf alongside soups, turn it into the ultimate sandwich bread, or enjoy it simply dipped in olive oil for a gourmet treat. Whether you’re a seasoned baker or a sourdough enthusiast, this recipe is your ticket to mastering homemade ciabatta!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams Sourdough starter (active and bubbly)
- 400 grams Bread flour
- 350 grams Water (room temperature)
- 20 grams Olive oil
- 10 grams Salt
Instructions
In a large mixing bowl, combine the sourdough starter and water. Stir until the starter dissolves completely.
Add the bread flour to the bowl and mix with a spatula or your hands until no dry flour remains. Cover the bowl and let it rest for 30 minutes (autolyse phase).
Sprinkle the salt over the dough and add the olive oil. Use your hands to incorporate these ingredients by gently pinching and folding the dough. This may take 3-5 minutes until fully combined.
Cover the dough and let it rest for 30 minutes. Perform a series of light stretch and folds: grab one side of the dough, stretch it gently upward, and fold it over itself. Rotate the bowl and repeat on all sides. Cover again and let it rest for another 30 minutes.
Repeat the stretch and fold process two more times, with 30-minute rests in between. After the final stretch and fold, let the dough bulk ferment for another 2-3 hours, or until doubled in size.
Lightly flour a clean surface and gently turn the dough out onto it, being careful not to deflate the air pockets. Divide the dough into two equal pieces and shape each piece into a rectangle, folding it gently to create structure.
Place the shaped dough onto a piece of parchment paper or a well-floured couche, seam-side down. Cover with a clean towel and let proof for 1-2 hours, or until slightly puffy.
Preheat your oven to 475°F (245°C) and place a baking stone or steel inside to heat. Place an empty tray in the bottom of the oven for steaming.
When the dough is ready, carefully slide the parchment paper with the ciabatta onto the preheated baking stone or steel.
Pour a cup of hot water into the empty tray in the oven to create steam, then quickly close the door.
Bake for 20-25 minutes, or until the ciabatta is golden brown and sounds hollow when tapped on the bottom.
Cool the ciabatta on a wire rack for at least 30 minutes before slicing. Enjoy your sourdough ciabatta with olive oil, butter, or any accompaniment of your choice!
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3943 mg | 171% | |
| Total Carbohydrate | 314.0 g | 114% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 1.3 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 440 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
