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:
- Sourdough Carrot Buns
- Gooey Sourdough Double Chocolate Brownie
- Sourdough Discard Pizza
- Sourdough Banana Bread
- Garlic and Cheddar Cheese Breadsticks
- Ube (Purple Yam) Sourdough Crumpets
- Overnight Sourdough Pancake
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
- Prepare the sourdough starter and leave it covered at room temperature until ready to use.
- Mix flour and water then knead it well to a uniform mass untul all the water is absorbed. Let it stand for 30 minutes.
- Add active sourdough, salt, and olive oil. Mix it all together and let the dough rest for 30 minutes.
- Grease a bucket or bowl with olive oil.
- After 30 minutes put the dough in the bucket and perform six coil fold and repeat at 30 minute intervals.
- After the last coil fold, let the dough rest in the bucket for 1 hour.
- Then place the dough in the refrigerator (4C/39F) for a total of 8 to 20 hours.
- 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.
- 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.)
- 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.
- Heat the top (top and bottom heat) to 230C/446F with a baking stone / steel or baking tray and a frying pan for steam.
- Bake for approx. 20 minutes until lightly golden.
- Let the ciabatta cool completely on a baking sheet. Enjoy! 😊