Sourdough Ciabatta Bread Recipe

Craving airy, crusty bread? This sourdough ciabatta recipe is easy to follow for homemade bakery goodness at home.

Sourdough ciabatta is a dream for bread lovers. Imagine a rustic loaf with a shattering crisp crust and a light, airy interior full of irregular holes. This Italian bread gets its magic from sourdough starter, giving it a depth of flavor beyond ordinary sandwich bread. Perfect for dipping in olive oil, building epic paninis, or enjoying on its own, sourdough ciabatta is a satisfying taste of artisan baking at home.

HOW DO I MAKE MY SOURDOUGH CIABATTA BREAD: STEP-BY-STEP INSTRUCTIONS

1. Feed Starter: 4-12 hours before making the dough.

2. Mix Dough: Combine starter, water, salt, and flour. Rest for 30 minutes.

3. Stretch & Fold: Perform 3 sets, 30 minutes apart.

4. First Rise: Cover and let rise until doubled (~4 hours).

5. Bulk Fermentation: Refrigerate for 12-24 hours.

6. Shape Dough: Divide into 8 pieces. Let rise for 1-2 hours.

7. Bake: Preheat oven to 475°F with a skillet of water inside. Bake for 25 minutes until golden.

INGREDIENTS:

• 1 cup active sourdough starter (227g)
• 2 cups water (472g)
• 1 tbsp salt (17g)
• 4 ½ cups bread flour (630g)

INSTRUCTIONS:

1. Feed Starter: 4-12 hours before making the dough.
2. Mix Dough: Combine starter, water, salt, and flour. Rest for 30 minutes.
3. Stretch & Fold: Perform 3 sets, 30 minutes apart.
4. First Rise: Cover and let rise until doubled (~4 hours).
5. Bulk Fermentation: Refrigerate for 12-24 hours.
6. Shape Dough: Divide into 8 pieces. Let rise for 1-2 hours.
7. Bake: Preheat oven to 475°F with a skillet of water inside. Bake for 25 minutes until golden.

TIPS:

• Longer fermentation (12+ hours) improves gluten digestion.
• Use einkorn flour for a more digestible option.
• Whole wheat flour can replace up to half of the bread flour.