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Sourdough Ciabatta

Prep Time: 10 minutes
Cook Time: 30 minutes
Fermentation Time: 10 hours
Servings: 8 Buns
Light, airy sourdough ciabatta with an open crumb and crisp crust. This high-hydration recipe is beginner-friendly and perfect for sandwiches.
5 from 7 votes
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Equipment

  • Kitchen Scale

Ingredients

  • 500 g Bread Flour 4 cups
  • 390 g Water 78% hydration - 1.5 cups
  • 100 g Active Sourdough Starter ⅓ cup
  • 10 g Olive Oil 2 tsp
  • 10 g Salt 1.5 tsp

Instructions

MIX

  1. Measure your water, oil, and active starter into a bowl. Gently stir to dissolve the starter. Then, add your flour and salt. Mix with your hands until thoroughly combined.
  2. Cover your bowl, and let the dough rest for 30 minutes. After the initial rest, perform 4-5 sets of stretch-and-folds or coil folds, each 30 minutes apart.

BULK FERMENT

  1. Allow the dough to bulk ferment for 7-8 hours (my dough was around 75°F). This time frame starts at the initial mix, not after the stretch-and-folds are done. If your dough is warmer, proof for LESS time. If your dough is colder, proof for MORE time. The dough should be risen, bubbly, airy, and not sticky.
  2. OPTIONAL: After the dough is perfectly proofed, place the entire bowl in the refrigerator to cold proof (make sure it is well covered).

SHAPE

  1. Dump the dough onto a well-floured, clean work surface. Stretch the dough into a 9”x12” rectangle. Sprinkle flour over the dough. Cut your dough into 8 equal rectangles.
  2. Transfer your buns to a baking sheet (line with parchment paper if needed). Allow the dough to proof for another 2 hours. If you cold-proofed your dough, you will
  3. need to let it sit for 5 hours. The dough should be airy and puffy before baking.

BAKE

  1. Pre-heat your oven to 475°F.
  2. Bake at 475°F for 10 minutes, then lower the temperature to 425°F. Bake for another 20 minutes, until golden brown.

Notes

This recipe was developed using the metric system. Using cup measurements instead of the scale will result in a less accurate finished product.
 
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