Sourdough Ciabatta Bread (simple and delicious!)
This sourdough ciabatta bread recipe is made with traditional techniques and simple ingredients. Perfect for dipping or filling with your favorite ingredients.
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Bench scraper/dough scraper
- rectangle proofing container
- Food scale
Ingredients
- 100 grams active sourdough starter
- 385-400 grams water (see notes)
- 500 grams bread flour
- 10 grams salt
- 5 grams olive oil ((optional))
Instructions
Mix the dough
-
In a mixing bowl, whisk together the sourdough starter and water until mostly dissolved.
-
Then, add the flour, salt, and olive oil (if using), and mix until the flour has absorbed all the water. It will be very sticky (this is normal).
-
Cover the bowl with plastic wrap and let it rest for 30 minutes.
Strengthen the dough
-
After the dough has rested, work the dough into a ball by folding it into itself a few times (keep it in the bowl). *Tip: wet your hands to avoid the dough from sticking.
-
Allow it to rest for 15 minutes (it will still be very sticky-all normal).
Coil fold the ciabatta dough
-
Coil folding is a technique used in sourdough bread making to strengthen the dough and improve its structure. I prefer this method for this recipe as it is a softer approach to this delicate dough (see video above for demonstration).
Tip: lightly wet your hands to avoid the dough sticking to them.
-
Gently reach under the dough with your wet hands and lift it up. Stretch the dough upwards, then fold it under the center of itself. Turn the dough 90 degrees and repeat the lifting and stretching process.
-
You can continue to turn the dough and fold it a few times, usually 4-5 times in total, to make a complete “coil.”
-
Once complete, cover the dough and allow it to rest for 30 minutes.
-
Perform 3 more coil folds within 30-minute increments of each other totaling 4 coil folds. This will ensure the dough develops enough strength.
Transfer the dough to the proofing container
-
After all 4 coil folds have been completed, transfer the dough to your rectangular proofing container. Anything around 8.5 cups will work.
-
Mark where the dough sits and cover the dough with plastic wrap.
-
Once the dough has increased in volume by 50-75%, cover it and transfer it to the refrigerator for 8-36 hours.
-
For the dough to increase by 50-75%, it can take anywhere from 5-8 hours depending on the temperature in your home. Mine took 6 hours @ 70 degrees F.
Shape the sourdough ciabatta dough
-
The following morning, remove the dough from the refrigerator and line a baking sheet with parchment paper. Additionally, spray a little non-stick oil on the parchment paper.
-
Liberally flour your work surface and the top of the dough. It is a sticky dough, so don't be shy about using enough flour.
-
Using a silicone scraper tool or silicone spatula gently loosen the sides of the dough from the container.
-
Then, invert the container onto the work surface and allow the dough to naturally fall out.
-
Sprinkle flour over the entire surface of the dough and gently pat the dough into a 9x14 inch rectangle.
-
Then, using a bench scraper cut the dough into 8 pieces. I draw lines down the dough using flour to help guide me on where to cut (see video above for demonstration).
-
Place each piece of dough onto the baking sheet about an inch apart, sprinkle with a little flour, & cover it with oiled plastic wrap or a large proofing bag. Let them rest for 1-2 hours or until they puff up a bit.
Bake the sourdough ciabatta bread
-
When ready to bake, preheat your oven to 475 degrees F and bake for 10 minutes. Reduce the temperature to 450 degrees F and bake for 8-10 minutes more or until the bread starts to brown.
-
Remove from the oven and allow the bread to cool for 1 hour before cutting into it & enjoy!
Storage Instructions
-
Room Temperature: Store ciabatta in a paper bag or loosely wrapped in a clean kitchen towel at room temperature for up to 2 days. Avoid airtight containers, as they can soften the crust.
-
Freezing: For longer storage, slice or leave whole and wrap tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. To reheat, warm in a 350°F oven for 8–10 minutes to refresh the crust.
Notes
Baker's schedule: feed your sourdough starter the evening before you mix the dough. Mix the dough early in the morning (8 AM), allow it to increase in size by 50-75%, then place into the refrigerator overnight to bake for the following day.
Hydration: This recipe can be done with 385 grams of water or up to 400 grams. You may want to start with 385 and then work your way up. Either way, the result will be lovely.
Have a question? Make sure to check out the FAQ troubleshooting section in this blog post.
