If you’ve ever wanted to make bakery-style ciabatta bread with sourdough starter at home, you’re in the right place! This recipe creates golden, airy loaves with a crisp crust and chewy interior—perfect for sandwiches, bruschetta, or dipping into olive oil. The best part? You only need four ingredients.
👉 New to sourdough? Don’t worry—you can buy my personal dehydrated sourdough starter on Etsy. This is the same starter I use in all of my bread recipes, and it will give you the perfect rise and flavor every time.
Also, if you are new to sourdough, check out my post on making classic Sourdough Loaf.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
How Do I Get a Sourdough Starter?
If you’re new to sourdough baking, getting started can feel overwhelming. That’s why a dehydrated sourdough starter is such a great option. My dehydrated sourdough starter (available in my Etsy shop!) is shelf-stable, super easy to revive, and comes from a strong, active culture that I use in my own kitchen.
One of the biggest benefits of using a dehydrated starter is that it takes the guesswork out of building one from scratch—which can take days and sometimes fail if conditions aren’t right. With a dehydrated starter, you can jump right into baking with confidence, knowing you’re working with a healthy, reliable base. It’s the perfect solution for beginners, busy bakers, or even experienced sourdough lovers who want to have a backup starter on hand.
If you’re ready to dive into the world of sourdough, you can grab my dehydrated starter directly from my Etsy shop and start your sourdough journey with ease.
Why You’ll Love This Recipe
- Simple ingredients – Just flour, water, salt, and starter.
- Hands-off method – Minimal kneading, with stretch-and-folds instead.
- Authentic ciabatta texture – Full of air pockets and an open crumb.
- Beginner-friendly – Clear step-by-step instructions, perfect for new sourdough bakers.
Why You Should Be Eating Sourdough
Easy to Digest
The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
Lower Glycemic Index
Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
Better for Gluten Sensitivity
The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
Provides Healthy Bacteria
Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
Made with 2 Simple Ingredients
Real sourdough starter contains only 2 ingredients: flour & water, and salt.
Macros & Nutrients
Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B.
Ingredients
- 100 g (½ cup) active sourdough starter – get mine here
- 500 g (4 cups + 2 tbsp) bread flour
- 400 g (1 ⅔ cups) warm filtered water
- 10 g (2 tsp) salt
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How To Make Sourdough Ciabatta
- In a large mixing bowl, combine the active sourdough starter, bread flour, warm water, and salt. Use a stand mixer, dough whisk, or your hands to mix until no dry flour remains. Cover and let rest for 1 hour at room temperature.
- Perform 3 sets of stretches and folds, spaced 30 minutes apart. Cover the bowl in between each set.
- Cover and allow the dough to rise about 50% in volume. Depending on your kitchen, this may take 3–6 hours. (In my 72°F Florida kitchen, it took about 4 hours.)
- Refrigerate the dough, covered, for 8–36 hours. This long ferment deepens the flavor and improves the texture.
- Generously flour your work surface and turn the dough out carefully. Flour the top and shape into a rectangle. Cut into 8 pieces without pressing the air bubbles. Place onto two parchment-lined baking sheets to avoid overcrowding. Cover with a towel and let rise for 2 hours, or until puffy.
- Preheat oven to 475°F (246°C). Bake the ciabatta for 10 minutes, then reduce oven temperature to 425°F (218°C) and bake another 20 minutes, until golden brown and crusty. Cool for at least 30 minutes before slicing. Enjoy!
How To Store Leftovers
You can store your leftover ciabatta bread at room temperature in a cool, dry place for up to 4 days or in the fridge for up to a week for ultimate freshness. You can also freeze for up to 3 months.
Tips for Success
- For extra crispy crust, spritz the oven with water or place a pan of water on the bottom rack during baking.
- Use a kitchen scale for best results.
- If your dough feels too sticky, don’t panic. Ciabatta dough is naturally wetter than sandwich bread dough.
Frequently Asked Questions
Can I freeze ciabatta bread?
Yes! Let it cool completely, then freeze in a freezer bag for up to 3 months. Reheat in the oven at 350°F until warm.
Why is my dough so sticky?
Ciabatta dough is meant to be high hydration. Use plenty of flour on your hands and work surface when shaping.
What to Serve with Sourdough Ciabatta
- Italian-style sandwiches with fresh mozzarella, tomato, and basil
- Dipped in olive oil and balsamic vinegar
- Toasted and topped with bruschetta
- As the base for paninis
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Making homemade sourdough ciabatta bread is easier than you think! With just four ingredients and a little patience, you’ll have bakery-quality bread right from your own kitchen.
And if you don’t already have a sourdough starter—get mine on Etsy today and bake along with me!
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Easy Sourdough Ciabatta Bread
Description
If you’ve ever wanted to make bakery-style ciabatta bread with sourdough starter at home, you’re in the right place! This recipe creates golden, airy loaves with a crisp crust and chewy interior—perfect for sandwiches, bruschetta, or dipping into olive oil. The best part? You only need four ingredients.
Ingredients
Instructions
-
In a large mixing bowl, combine the active sourdough starter, bread flour, warm water, and salt. Use a stand mixer, dough whisk, or your hands to mix until no dry flour remains. Cover and let rest for 1 hour at room temperature.
-
Perform 3 sets of stretches and folds, spaced 30 minutes apart. Cover the bowl in between each set.
-
Cover and allow the dough to rise about 50% in volume. Depending on your kitchen, this may take 3–6 hours. (In my 72°F Florida kitchen, it took about 4 hours.)
-
Refrigerate the dough, covered, for 8–36 hours. This long ferment deepens the flavor and improves the texture.
-
Generously flour your work surface and turn the dough out carefully. Flour the top and shape into a rectangle. Cut into 8 pieces without pressing the air bubbles. Place onto two parchment-lined baking sheets to avoid overcrowding. Cover with a towel and let rise for 2 hours, or until puffy.
-
Preheat oven to 475°F (246°C). Bake the ciabatta for 10 minutes, then reduce oven temperature to 425°F (218°C) and bake another 20 minutes, until golden brown and crusty. Cool for at least 30 minutes before slicing. Enjoy!
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
