Sourdough Ciabatta

Rustic, airy, and full of chewy sourdough flavor — this sourdough ciabatta has an open crumb, crisp crust, and irresistible tang.

 Difficulty: Intermediate

 Prep Time: 20 minutes (active)

 Bulk Fermentation: 4–5 hours

 Proofing (cold): 8–12 hours (overnight)

 Bake Time: 20–25 minutes

 Total Time: ~14–18 hours

 Yield: 2 medium ciabatta loaves

 Ingredients

Hydration Level: ~80% (this gives the classic ciabatta open crumb)

• 500g bread flour (or all-purpose, but high-protein preferred)

• 400g water (room temperature)

• 100g active sourdough starter (100% hydration)

• 10g fine sea salt

• Olive oil (for greasing and handling)

 Equipment Needed

• Mixing bowl

• Bench scraper or spatula

• Kitchen scale (for best accuracy)

• Parchment paper

• Baking stone or steel (preferred)

• Dutch oven or baking tray with steam

• Clean tea towel or proofing cloth

 Instructions

 Step 1: Autolyse (1 hour)

1. In a large bowl, mix 500g flour with 375g water (reserve 25g for later).

2. Stir until no dry bits remain. Cover with a towel and let rest for 1 hour.

3. This allows gluten to begin forming naturally.

 Step 2: Add Starter & Salt

1. Add 100g active sourdough starter and mix into the dough by hand or with a dough hook.

2. Add the remaining 25g water and 10g salt.

3. Mix until fully combined. The dough will be sticky and loose — that’s normal.

 Step 3: Stretch & Folds (Over 4–5 Hours)

This replaces kneading and strengthens gluten gently.

• Perform 4 stretch-and-folds every 30 minutes for the first 2 hours:

  1. Wet your hands.

  2. Grab one side of the dough, stretch it up, and fold over.

  3. Rotate the bowl and repeat on all sides.

After 2–3 folds, the dough will feel more elastic and hold shape better.

• Let dough rise at room temperature until puffy and nearly doubled, about 4–5 hours total.

 Step 4: Cold Fermentation (Overnight)

1. Gently transfer the dough into a well-oiled container or bowl.

2. Cover and place in the refrigerator overnight (8–12 hours). This helps deepen the sour flavor and makes the dough easier to handle.

 Step 5: Shaping Ciabatta

1. Remove dough from the fridge and let it sit at room temperature for 30 minutes.

2. Liberally flour your surface and gently turn the dough out — do not punch it down.

3. Dust the top with flour and use a bench scraper to divide the dough in half lengthwise.

4. Carefully stretch each half into a loose rectangle or “slipper” shape. Avoid over-handling.

 Step 6: Final Proof

1. Place shaped loaves on parchment paper or a floured couche.

2. Cover with a towel and let rest at room temperature for 45–60 minutes, until slightly puffed.

 Step 7: Bake

1. Preheat oven to 475°F (245°C) with a baking stone or steel inside. Place a tray of water in the bottom for steam.

2. Slide loaves (on parchment) onto the hot stone or baking tray.

3. Bake for 20–25 minutes or until golden brown and the crust is crisp.

4. Let cool completely on a wire rack before slicing.

 Storage & Reheating

• Room Temp: Store in a paper or cloth bag for 1–2 days.

• Freezer: Wrap tightly and freeze for up to 2 months.

• To Reheat: Refresh in a 350°F (175°C) oven for 5–7 minutes.

 Nutrition Information (Per Serving – 1/8 loaf)

Nutritional values may vary based on flour type and final loaf size.