Sourdough Ciabatta

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Here is my version of Sourdough Ciabatta. This is a high hydration dough recipe that helps to create those beautiful open holes. 😊

Tips and notes:

  • Use an active 100% hydration starter or levain. You do need an active starter for this recipe, so make sure that you give it a few good feedings before starting this recipe.
  • The best flour to use in this recipe is high protein bread flour. You can use all-purpose flour but the gluten might be harder to develop.
  • Use a square container and make sure it is oiled before putting your dough into it.
  • Be careful when turning and dividing your dough and try to degas it as little as possible.
  • Always let the bread cool completely before you slice it.

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.

My other discard video recipes:

Please refer to my page – Common Baking and Cooking Conversions, if you’re using other baking measurements.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

You will need:

For the sourdough starter

  • 80 grams sourdough starter
  • 80 grams water, lukewarm
  • 80 grams bread flour

For the main dough

  • 385 grams bread flour (12-14% protein)
  • 305 grams water, lukewarm
  • 220 grams sourdough starter
  • 12 grams salt
  • 30 grams olive oil

Procedure (video):

Day 1

  1. Prepare the sourdough starter and leave it covered at room temperature until ready to use.
  2. Mix flour and water then knead it well to a uniform mass untul all the water is absorbed. Let it stand for 30 minutes.
  3. Add active sourdough, salt, and olive oil. Mix it all together and let the dough rest for 30 minutes.
  4. Grease a bucket or bowl with olive oil.
  5. After 30 minutes put the dough in the bucket and perform six coil fold and repeat at 30 minute intervals.
  6. After the last coil fold, let the dough rest in the bucket for 1 hour.
  7. Then place the dough in the refrigerator (4C/39F) for a total of 8 to 20 hours.

Day 2

  1. Take the dough out of the fridge and dust the surface of the dough well with flour. Carefully spread the dough out on a well floured table and sprinkle with extra flour so that all the surfaces are floured.
  2. Divide the dough into 2 and divide each loaf into 2 pieces and carefully place them on a baking sheet. (See how I make it here in my video.)
  3. Leave the dough to rise on a couche or tea towels (on the kitchen table) with parchment paper. Sprinkle with a little flour over the dough and let them rise for another approx. 1.5 to 2 hours.
  4. Heat the top (top and bottom heat) to 230C/446F with a baking stone / steel or baking tray and a frying pan for steam.
  5. Bake for approx. 20 minutes until lightly golden.
  6. Let the ciabatta cool completely on a baking sheet. Enjoy! 😊
 

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