Ciabatta is a traditional Italian bread that’s perfect for sandwiches. With just a few minutes of hands-on time, this sourdough ciabatta boasts a crispy outside and soft, chewy inside.
Table of Content
The simple ciabatta is a great bread for both bakers and bread lovers. It is not only the easiest and fastest sourdough recipe, but it also makes excellent sandwiches. And it is delicious eaten fresh and warm right out of the oven.
Why make this ciabatta
- This recipe is simple and easy with just 4 basic ingredients: flour, water, salt, and starter. The result is a wonderful crust with a chewy taste and texture inside.
- Also, this loaf is made with 80% hydration, which means the dough is more loose or more wet.
- And the best thing about sourdough loaves is that it takes longer to rise so you can leave it for longer in the fridge. No need to make haste.
- Also, while you can use a stand mixer, I almost always make my sourdough loaf by hand. In fact, I find it very therapeutic. And as you can see in the video, it is a very simple and effortless recipe.
Bakers schedule
Below is how I organize my sourdough ciabatta baking. I usually make ciabatta for lunch or dinner. Follow this timeline for the process (the hours are just my personal schedule. The bread will stay fresh up to dinner too).
| Hour (as a guide) | Activity | Time |
|---|---|---|
| 6.00 pm | Prepare levain | 3 hours |
| 7.00 pm | Autolyse | 60 mins |
| 8.00 pm | Add salt | rest 30 mins |
| 8.30 pm | First fold | rest 30 mins |
| 9.00 pm | Second fold | rest 30 mins |
| 9.30 pm | Third fold | rest 30 mins |
| 10.00 pm | Fourth fold | |
| 9.00 to 9.00 am | Bulk rise - fridge | 8 to 12 hours |
| 9.00 am to 10.00 am | Thaw on counter | 60 mins |
| 10.00 am | Preheat oven 450F | 45 mins |
| 10.00 - 10.10 am | Shape | 10 mins |
| 10.10 pm - 10.40 am | Proof | 30 to 45 mins |
| 10.45 - 11.00 pm | Bake | 45 to 55 mins |
| 11.00 am to 11.30 am | Cool |
Ingredients and substitutes
- Flour - I highly recommend bread flour if you love a chewy texture to your sourdough bread. Of course, you can definitely make sourdough bread with all-purpose flour as well.
- Water - Since we use a long and slow process of fermentation for this bread room temperature water works just fine.
- Salt - You can use coarse salt, but I prefer to use fine kosher salt to help the dough absorb it well.
- Levain - Levain is a larger amount of wild yeast that is made from a small quantity of sourdough starter.
Sourdough Ciabatta
- Levain - In a medium bowl, combine the sourdough starter, water, and flour. Stir well to combine. Then, cover and leave to rise for 3 hours at room temperature.
Pro tip - You can make the levain up to 5 days in advance and leave it in the fridge.
- Autolyze - In a large mixing bowl, add the sourdough starter, water, and flour. Stir well with a wooden spoon or spatula. Then, cover the bowl and leave to rest for 60 mins up to 2 hours.
Pro tip - Autolyze will help strengthen the gluten formation on the dough.
- Salt - Next, add the salt to the starter and combine well for at least 2 minutes. Cover the bowl and let the dough rest for another 30 minutes.
Pro tip - Resting will help rest the gluten and elasticity in the dough. I combine this twice to ensure the salt is well mixed.
Fold
- Folds - Pick the dough from one side and fold it over the other side. Turn the bowl/pan and do the same on the other side. Then, cover and rest for 30 minutes. Fold the dough using this method four times resting every 30 minutes (watch video).
Pro tip - Folding strengthens the gluten and gives the bread a chewy texture. I usually transfer my dough to a clean rectangular pan for the folds.
- Bulk ferment - Transfer the dough to an oiled rectangular baking dish. Cover the pan with plastic wrap and leave it to rise in the refrigerator (38°F / 3°C) for 8 hours or up to 16 hours.
Pro tip - Proofing the dough in a rectangular pan will make it easier to shape the dough later.
Bake
- Preheat oven - Preheat the oven at 450°F / 230°C / Gas mark 8 with a pizza stone for at least 45 minutes.
Pro tip - A pizza stone will ensure a lovely crust on the outside with an airy loaf on the inside. - Shape - Dust your work surface generously with flour. Make sure you have good coverage to prevent sticking. Dust the top of the dough with flour as well. Then, release the edges of the dough from the bowl/pan then turn the dough out onto a heavily floured work surface.
Pro tip - High hydration dough will tend to stick easily. So do less with it and make sure you are generous with the dry flour. - Divide - Using a bench scraper, divide the dough in half, then half again making 4 loves. Then, shape each half into a rectangle trying not to deflate the dough. Transfer to a well-dusted parchment paper or bread cloche. Then, fold the paper or cloche around the loaves to help keep its shape.
Pro tip - Please note in the video I made 2 loves using half the recipe. - Prove - Gently, using a cardboard or baking tray (see video), transfer the individual loaves to a well-dusted parchment paper or bread cloche dusted with flour. Fold the paper or cloche around the loaves to help keep its shape. Leave to proof for 30 to 45 minutes.
- Bake - Bake for 20 to 25 minutes until golden brown on the top and a hollow sound on the bottom of the bread.
Pro tip - For a hard crust on the loaves, bake them on a heated cloche covered for the first half of baking. Then, uncovered for the next few minutes. - Cool - When baked, remove from the oven and cool on a wire rack for at least an hour before cutting.
Pro tip - When baked, the internal temperature of the sourdough bread should be read about 205 to 210°F (or 96-98°C) on an instant-read thermometer.
Tips for Success
- If this is your first loaf with sourdough starter, don't get overwhelmed with hours and baking formulas. That is why in the final recipe I have not given you any baker's formula to calculate specific hours but rather a longer timeline.
- Also, the timeline for bulk fermentation and proofing is quite long, 8 to 16 hours from counter to refrigerator. This means you can start the process 24 hours ahead and not be overwhelmed with the process.
- The timeline is a guide to use, which is why I have also given you the temperatures. A warm room will help the bread rise faster and a cooler temperature will slow the rise. So, adjust accordingly.
- Use a kitchen scale when baking with sourdough because that will give you an accurate measure.
- Sourdough bread with 80% hydration means the dough is very loose. The bench scraper is your best working tool.
- Hydration refers to the ratio of water to flour. More water means a more open crumb.
- Shape the final loaf of bread on a piece of parchment paper so it is easier to move the dough without it losing shape.
- Today, I used a pizza stone. But, baking in a special bread pan such as cloche, dutch oven, or cast-iron pan will ensure a wonderful crust to your sourdough ciabatta bread and is definitely worth the investment.
- Sourdough must be baked in a hot oven. So make sure to preheat your home oven for no less than 30 minutes up to an hour.
- Baked bread must be properly cooled on a cooling rack for at least an hour before you slice. Otherwise, the steam from the bread will evaporate leaving it dry.
More bread recipes
How long will this sourdough bread keep?
The best thing about sourdough bread is that it can last for 4 to 5 days at room temperature. But, a high hydration bread like ciabatta is at its best on the day it is made.
Is sourdough bread healthy?
Sourdough bread is healthier than commercial bread. The slow-fermentation process breaks down the gluten and makes the bread more digestible. The probiotics also keep your gut happy.
Can I substitute sourdough starter in this recipe?
Add 3 grams of instant yeast or 12 grams of baker's yeast to the water in the recipe. Then, follow the process as listed above, making sure to use a long bulk fermentation and proofing time to help develop flavor and texture.
Printable Recipe
Sourdough Ciabatta
Print Pin Rate Share by Email Share on FB Save GrowCalories: 166kcal
Adjust Servings Here: 2 loves
Description
Ciabatta is a traditional Italian bread that’s perfect for sandwiches. With just a few minutes of hands-on time, this sourdough ciabatta boasts a crispy outside and soft, chewy inside.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
4 loves - total dough 920 grams
Levain - 105 grams
- 35 grams (2 tablespoon) Sourdough starter
- 35 grams (2 tablespoon) Water
- 35 grams (1 tablespoon) Bread flour
Bread dough (74% Hydration)
- 500 grams (4 cups) Bread flour
- 320 grams (1½ cups) Water (room temperature)
- 100 grams (½ cups) Levain (above )
- 9 grams (1 teaspoon) Kosher salt
Instructions
- Levain - In a medium bowl, combine the sourdough starter, water, and flour. Stir well to combine. Cover and leave to rise for 3 hours at room temperature. Pro tip - You can make the levain for up to 5 days in advance and leave it in the fridge.35 grams Sourdough starter, 35 grams Water, 35 grams Bread flour
- Autolyze - In a large mixing bowl, add the sourdough starter, water, and flour. Stir well with a wooden spoon or spatula. Cover the bowl and leave to rest for 60 mins up to 2 hours.Pro tip - Autolyze will help strengthen the gluten formation on the dough.500 grams Bread flour, 320 grams Water, 100 grams Levain
- Salt - Next, add the salt to the starter and combine well for at least 2 minutes. Cover the bowl and let the dough rest for another 30 minutes. Pro tip - Resting will help rest the gluten and elasticity in the dough.9 grams Kosher salt
- Folds - Pick the dough from one side and fold it over the other side. Turn the bowl/pan and do the same on the other side. Then, cover and rest for 30 minutes. Fold the dough using this method four times resting every 30 minutes (watch video).Pro tip - Folding strengthens the gluten and gives the bread a chewy texture. I usually transfer my dough to a clean rectangular pan for the folds.
- Bulk ferment - Transfer the dough to an oiled rectangular baking dish. Cover the pan with plastic wrap and leave it to rise in the refrigerator (38°F / 3°C) for 8 hours or up to 16 hours.Pro tip - Proofing the dough in a rectangular pan will make it easier to shape the dough later.
- Preheat oven - Preheat the oven at 450°F / 230°C / Gas mark 8 with a pizza stone for at least 45 minutes. Pro tip - A pizza stone will ensure a lovely crust on the outside with an airy loaf on the inside.
- Shape - Dust your work surface generously with flour. Make sure you have good coverage to prevent sticking. Dust the top of the dough with flour as well. Release the edges of the dough from the bowl/pan then turn the dough out onto a heavily floured work surface. Pro tip - High hydration dough will tend to stick easily. So do less with it and make sure you are generous with the dry flour.
- Divide - Using a bench scraper, divide the dough in half and then in half again to make 4 loves. Then, shape each half into a rectangle trying not to deflate the dough. Transfer to a well-dusted parchment paper or bread cloche. Fold the paper or cloche around the loaves to help keep its shape. Pro tip - Please note in the video I made 2 loaves using half the recipe.
- Prove - Gently, using a cardboard or baking tray (see video), transfer the individual loaves to a well-dusted parchment paper or bread cloche dusted with flour. Fold the paper or cloche around the loaves to help keep its shape. Leave to proof for 30 to 45 minutes.
- Bake - Bake for 20 to 25 minutes until golden brown on the top and a hollow sound on the bottom of the bread. Pro tip - For a hard crust on the loaves, bake them in a heated cloche covered for the first half of baking. Then, uncovered for the next few minutes.
- Cool - When baked, remove from the oven and cool on a wire rack for at least an hour before cutting. Pro tip - When baked, the internal temperature of the sourdough bread should be read about 205 to 210°F (or 96-98°C) on an instant-read thermometer.
Recipe Notes & Tips
- If this is your first loaf with sourdough starter dont' get overwhelmed with hours and baking formulas. That is why in the final recipe I have not given you any baker's formula to calculate specific hours but rather a longer timeline.
- Also, the timeline for bulk fermentation and proofing is quite large 8 to 16 hours from counter to refrigerator. This means you can start the process 24 hours ahead and not be overwhelmed with the process.
- The timeline is a guide to use which is why I have given you the temperatures. A warm room will help the bread rise faster and a cooler temperature will slow the rise. So, adjust accordingly.
- Use a kitchen scale when baking with sourdough because that will give you an accurate measure.
- Sourdough bread with 80% hydration means the dough is very loose. The bench scraper is your best working tool.
- Hydration refers to the ratio of water to flour. More water means a more open crumb.
- Shape the final loaf of bread on a piece of parchment paper so it is easier to move the dough without it losing shape.
- Today, I used a pizza stone but, baking is a special bread pan such as clouch, dutch oven, or cast-iron pan with ensures a wonderful crust to your sourdough ciabatta bread and is definitely worth the investment.
- Sourdough must be baked in a hot oven so make sure to preheat your home oven for no less than 30 minutes up to an hour.
- Baked bread must be properly cooled on a cooling rack for at least an hour before you slice. Otherwise, the steam from the bread will evaporate leaving it dry.
Nutrition Information
Calories: 166- kcalCarbohydrates: 33- gProtein: 5- gFat: 1- gSaturated Fat: 1- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 1- gSodium: 352- mgPotassium: 43- mgFiber: 1- gSugar: 1- gVitamin A: 1- IUCalcium: 8- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Nicole
This bread has “slather with butter” all over it.
Amy Liu Dong
Such an easy and delicious bread recipe to make at home.
My husband will def love this!
Jacqueline Debono
I'm still very much a beginner when it comes to sourdough bread. But, I love ciabatta and this sourdough ciabatta looks excellent. Going to roll up my sleeves and give it a go!
Ann
I love sourdough bread, but I find myself having trouble making it come out. I followed your recipe exact, and the bread turned out great! Will definitely be making it again!
Veena Azmanov
Thank you for the lovely feedback, Ann.