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Ciabatta Vs Sourdough – Key Differences And Similarities To Know

Sourdough Ciabatta Recipe

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When you combine sourdough’s tangy flavors with ciabatta bread’s wonderful airy texture, you get an amazing loaf. Perfect for breakfast, lunch, or snack time.

  • Total Time: 24 hrs 35 mins
  • Yield: 1 loaf 1x

Ingredients

Scale
  • 400g bread flour
  • 100g all-purpose flour
  • 350g water
  • 100g active sourdough starter (100% hydration)
  • 10g salt

Instructions

  1. In a large mixing bowl, combine the bread flour, all-purpose flour, and water. Mix until the ingredients are incorporated, then let the mixture rest for 30 minutes. This resting period is called autolyze and helps with gluten development.
  2. After the autolyze, add the sourdough starter to the dough and mix until it is well combined. You can use your hands or a spatula for mixing. Let the dough rest for another 30 minutes.
  3. Sprinkle the salt over the dough and incorporate it by folding and gently kneading the dough until the salt is evenly distributed. Avoid over-kneading, as this can make the final bread dense.
  4. Perform a series of stretch and fold techniques to develop the gluten. To do this, wet your hands with water and gently stretch one side of the dough and fold it over the center. Rotate the bowl and repeat this process for each side of the dough. Cover the bowl and let it rest for about 30 minutes.
  5. Repeat the stretch and fold process three more times, letting the dough rest for 30 minutes between each round. This helps strengthen the dough and develop the desired texture.
  6. After the final round of stretch and fold, cover the bowl and let the dough ferment at room temperature for 2-4 hours, or until it has visibly risen and is puffy. The fermentation time will depend on the temperature of your environment and the activity of your sourdough starter.
  7. Once the dough has fermented, transfer it onto a well-floured surface. Be gentle to avoid deflating too much air from the dough. Divide the dough into desired-sized pieces for ciabatta loaves.
  8. Once the dough has fermented, transfer it onto a well-floured surface. Be gentle to avoid deflating too much air from the dough. Divide the dough into desired-sized pieces for ciabatta loaves.
  9. Cover the shaped loaves with a damp cloth or plastic wrap and let them proof at room temperature for 1-2 hours, or until they have visibly risen and are slightly puffy.
  10. Preheat your oven to 450°F (230°C) and place a baking stone or baking sheet on the middle rack to heat up.
  11. Gently transfer the proofed loaves onto the preheated baking stone or baking sheet. You can use a peel or carefully invert them onto the hot surface. Alternatively, you can bake them directly on the baking sheet they were proofed on.
  12. Bake the sourdough ciabatta loaves for about 20-25 minutes, or until they have a golden brown crust and sound hollow when tapped on the bottom.
  13. Once baked, remove the loaves from the oven and let them cool on a wire rack before slicing.
  • Author: Natasha Krajnc
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: bread
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 155 kcal
  • Fat: 1 g
  • Carbohydrates: 30 g
  • Protein: 5 g