Easy Sourdough Ciabatta Bread
Ingredients
- 100 g sourdough starter (½ cup, active)
- 500 g bread flour (4 cups + 2 tbsp, organic)
- 400 g water (1 ⅔ cups, warm, filtered)
- 10 g salt (2 tsp)
Instructions
- 1
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.- 2
Perform 3 sets of stretches and folds, spaced 30 minutes apart. Cover the bowl in between each set.- 3
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.)- 4
Refrigerate the dough, covered, for 8–36 hours. This long ferment deepens the flavor and improves the texture.- 5
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.- 6
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!NoteDid you make this recipe?
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Please note that my nutrition label is approximate and can have slight rounding.
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