Here’s a delicious, freshly baked Sourdough Ciabatta Bread recipe that combines the open crumb and chewy crust of ciabatta with the deep flavor of sourdough. This recipe requires an active sourdough starter and some patience for fermentation, but the result is absolutely worth it!
🌾 Sourdough Ciabatta Bread Recipe
🕒 Time:
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Prep: 30 minutes
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Bulk Fermentation: 4–5 hours
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Final Proof: 1–2 hours
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Bake: 20–25 minutes
📋 Ingredients
| Ingredient | Amount |
|---|---|
| Bread flour | 500g (3¾ cups + 1 tbsp) |
| Water (warm) | 375g (1½ cups + 1 tbsp) |
| Active sourdough starter | 100g (⅓ cup) |
| Salt | 10g (2 tsp) |
| Olive oil (for handling dough) | As needed |
🛠️ Equipment
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Mixing bowl
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Bench scraper
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Baking stone or sheet
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Parchment paper
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Kitchen towel or plastic wrap
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Dutch oven or steam source (optional for crust)
🔄 Instructions
1. Mix the Dough (Autolyse)
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In a large bowl, mix 500g bread flour and 375g warm water until no dry flour remains.
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Cover and let rest for 45 minutes (autolyse).
2. Add Starter and Salt
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Add 100g active sourdough starter and 10g salt.
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Mix well by folding and squeezing until fully incorporated (about 5–7 minutes).
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The dough will be sticky and loose—this is normal.
3. Bulk Fermentation (4–5 hours)
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Let the dough rise at room temp (~75°F / 24°C) for 4 to 5 hours.
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Perform 3–4 stretch and folds every 30 minutes during the first 2 hours:
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Grab one side of the dough, stretch it up, and fold it over.
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Rotate the bowl and repeat on all sides.
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4. Shape the Ciabatta
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Heavily flour your work surface and gently pour out the dough.
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Don’t punch it down—be gentle to preserve air bubbles.
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Divide into 2–4 rectangular loaves using a bench scraper.
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Transfer to a floured parchment sheet. Cover loosely and let rise for 1–2 hours, until puffy.
5. Bake
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Preheat oven to 475°F (245°C) with a baking stone or sheet inside.
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Optionally place a pan of hot water in the bottom for steam (or bake in a Dutch oven).
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Slide loaves (on parchment) onto the preheated surface.
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Bake for 20–25 minutes, or until golden brown and crusty.
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Cool on a wire rack for at least 1 hour before slicing.
🥖 Tips for Success
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High hydration dough = open crumb. It’s sticky, but that’s the key to ciabatta texture.
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Use a bench scraper and floured hands for easier handling.
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A strong, active starter is crucial—make sure it’s bubbly and passes the float test.
