Here is my version of the delicious sourdough ciabatta, where whole wheat gives a good and delicious bread. This bread is perfect for your next tapas, sandwich bread, or side bread for your soups and dinner. There is not much hocus pocus about it. 😀 I use 100% sourdough starter for this recipe and I made my video tutorial as detailed as possible to help you make the recipe. 😊
This recipe is straightforward to understand, and there are no sorts of difficult folds and steps to follow. The secret s to let the dough take care of itself. You do not have to mix it in the machine, knead it, or do other time-consuming things with the dough.
My other video recipes:
- My Basic Sourdough Recipe
- 20% Whole Wheat Sourdough
- Sourdough Baguette Recipe
- Sourdough Focaccia Version 2.0
- Simple and Plain Sourdough Bread with 78% hydration
- No Sour Sourdough Pandesal
- Sourdough Pizza
- Sourdough Bread with my Stand Mixer
- Matcha Sourdough Bread
- Sourdough Croissants (Hybrid)
- Naturally-leavened Bomboloni (Doughnuts)
Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.
You will need:
- 360 grams water
- 80 grams sourdough starter (100% hydration)
- 400 grams bread flour
- 40 grams whole wheat flour
- 10 grams fine sea salt
- olive oil or vegetable oil, for greasing the dough container
- Build your sourdough starter. Cover and let it ferment until ready.
- Around 8 pm, mix all the ingredients until no dry flour left. Cover and let the dough rest for 30 minutes at room temperature.
- After 30 minutes, mix the dough for 5 minutes using the Rubaud method.
- Transfer the dough into a lightly greased bowl or container. Cover and let the dough ferment for 12 to 14 hours at 18C/64F.
- Turn the dough out onto a well-floured countertop and divide it into 2 or 3 long ciabattas.
- Place each ciabatta dough on a clipped parchment paper, transfer them into a baker’s couche or kitchen towel, and leave it to rest for 2 hours or until the ciabatta is ready. The final proof depends on your kitchen temperature. Because dough proofing at warmer temperatures will be ready for the oven quicker, perform the finger poke test to check if your dough is ready for baking.
- Lightly flour on the ciabatta’s top and cover them with a light cloth. Please watch my video tutorial here.
- Preheat oven (up and down heat) to 250C/480F with a baking stone/steel and steam (lava rocks or baking tray with a folded tea towel or whatever works for you).
- Five minutes before the dough is ready to bake, boil the kettle for your steam.
- Transfer each ciabatta dough to a large pizza shovel, large peel, or thin wooden chopping board.
- Immediately slide the ciabattas (with parchment paper) onto the baking stone/steel as straight as possible. Lower the heat to 230C/446F and add boiling water to your steam and spray more water. The more steam, the better!
- Bake for 15 minutes. Take the steam out, turn the ciabattas, and bake for another 15 minutes at 220C/428F. Leave for longer if you want a more deep golden color.
- Let the ciabattas cool completely on a wire rack before slicing. Enjoy!