Ingredients
Scale
For the sourdough starter
- 35g of starter
- 35g of all-purpose flour
- 35g water
For the ciabatta dough
- 420g bread flour or strong all-purpose flour
- 340g water
- 13g extra virgin olive oil
- 9g salt
- All the sourdough starter
Instructions
- Feed your sourdough starter in the morning, and once it has doubled in volume it’s ready to use.
- In a large mixing bowl, combine flour and water and mix or knead until you’re left with a sticky shaggy dough. Let this rest for at least 30 minutes.
- Add olive oil, salt, and sourdough starter, mixing until everything is well combined. This should make a very wet and sticky dough, that may be a tad hard to handle. The best way to handle sticky dough is to wash your hands with cold water so that your hands remain cold enough for the dough. Transfer the sticky dough to a clean bowl, and let this sit for 15-20 minutes.
- Perform 6 sets of stretches and folds to shape the dough at 30-minute intervals.
- Use wet hands to take one side of the dough, and stretch it up and over itself. Then turn the bowl slightly and repeat.
- Let the dough rest for 30 minutes between each set. Cover the dough with a lid or damp towel to prevent the dough from drying out completely.
- After the stretch and fold, let the dough bulk ferment in a warm place for 3-5 hours, or until it has risen by at least 60%.
- The bulk fermentation time may change depending on the temperature. Once it has risen, cover the container with a lid or plastic wrap and place it in the fridge overnight.
- Tip the cold dough onto a lightly floured work surface. Meanwhile, line a baking sheet with a piece of parchment paper, and dust this with flour.
- Use floured hands to pull the dough into a rectangle. Flour the dough some more, and use a bench scraper to cut the sourdough ciabatta dough into 6 equal pieces.
- Use floured hands to pick up each piece of dough and transfer it to the baking tray. Repeat this process with the remaining pieces of dough. Try not to move the dough too much or you could risk degassing the dough.
- Let the pieces of ciabatta dough rest at room temperature for 50-60 minutes. Preheat the oven to 450 degrees Fahrenheit, while the dough rests.
- While the oven preheats, place a cast iron skillet at the bottom of the oven rack. This will help create steam while the bread bakes, with the addition of water.
- Shut the door immediately to trap the steam.
- Lightly spray the tops of the dough with water, and place a baking sheet in the preheated oven beside the water for steam.
- Bake the rolls for 20 minutes until they’re a deep golden brown.
- Once baked, let them cool down on a wire rack, before slicing and serving.
Notes
- For this sourdough bread recipe, you’re going to need high-hydration dough.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: bread
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 293 kcal
- Fat: 3 g
- Carbohydrates: 55 g
- Protein: 9 g
