Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Simple Sourdough Ciabatta Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 46 reviews

This Simple Sourdough Ciabatta Bread Recipe yields light, airy, and crusty rolls with a delightful tang from the natural sourdough starter. Perfect for sandwiches or as a side, these ciabatta rolls require a long fermentation to develop flavor and texture, and the method utilizes folding and cold fermentation to achieve a well-structured dough. Baking at high heat creates a crisp golden crust and soft interior.

  • Total Time: Approximately 24 hours and 20 minutes (including cold fermentation overnight)
  • Yield: 8 ciabatta rolls

Ingredients

Liquid Ingredients

  • 360 grams (about 1.5 cups) water
  • 100 grams (about 1/2 cup) active sourdough starter

Dry Ingredients

  • 450 grams (about 3.5 cups) bread flour
  • 12 grams (about 2 teaspoons) salt

Instructions

  1. Mix the dough: Place the water in a large bowl. Add the salt and stir briefly to dissolve. Add the active sourdough starter and stir briefly to combine. Add the bread flour and stir until a wet, sticky dough forms. Knead briefly if needed to incorporate all the flour fully. Cover the bowl with a tea towel or cloth and let rest for 30 minutes.
  2. Perform stretches and folds: With wet hands, grab one side of the dough and pull it up and toward the center. Rotate the bowl a quarter turn and repeat this pulling motion until you’ve completed a full circle around the dough. Cover the bowl and repeat this process three more times at 30-minute intervals, totaling four rounds over two hours. For the last two rounds, switch to coil folds for better gluten development.
  3. Bulk fermentation: Transfer the dough to a straight-sided container and cover it with a towel. Let the dough rise at room temperature until it almost doubles in size, about 4 hours depending on your environment and starter strength. Then cover the vessel with a lid or towel (if using a towel, brush the dough surface with oil to prevent drying) and refrigerate for 12 to 24 hours to develop flavor.
  4. Shape the dough: Remove dough from the refrigerator and take off the lid. Generously dust the top with flour and turn the dough out onto a floured surface. Pat the dough into a rectangle shape. Dust the top again with flour. Using a bench scraper, cut the dough vertically in half, then make three equal cuts in each half, creating 8 small rectangles.
  5. Proof shaped dough: Line a sheet pan with parchment paper. With floured hands, transfer each rectangle onto the pan, gently pulling the dough outward to shape rolls. Cover the pan with a towel and let the rolls proof at room temperature for 1 hour until slightly puffy.
  6. Bake the ciabatta rolls: Preheat oven to 475ºF (245ºC). Place the pan with rolls in the oven and bake for 10 minutes. Lower the temperature to 450ºF (230ºC), rotate the pan for even baking, and bake for another 10 minutes until golden brown. Remove the pan from oven, transfer the rolls to a cooling rack, and let cool for 20 to 30 minutes before slicing or serving.

Notes

  • Using an active, bubbly sourdough starter will ensure good fermentation and rise.
  • Make sure to use bread flour for better gluten development and chewy texture.
  • If your kitchen is cold, fermentation times may be longer; look for approximately 75% volume increase during bulk fermentation.
  • Wetting your hands during stretches and folds prevents dough from sticking.
  • The coil folds towards the end of stretching help build dough strength for better rise and structure.
  • Allow the rolls to cool completely before slicing to avoid gummy texture.
  • Author: ELLA
  • Prep Time: 30 minutes active, plus 2 hours for stretches and folds and 4 hours bulk fermentation
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/simple-sourdough-ciabatta-bread-recipe/