Here’s a detailed recipe for making Sourdough Ciabatta Bread! This Italian bread is known for its crispy crust and soft, airy interior. Using a sourdough starter gives it a wonderful flavor and texture.
Sourdough Ciabatta Bread Recipe
Ingredients
For the Starter (Levain):
- 100g (about 1/2 cup) active sourdough starter
- 100g (about 1/2 cup) all-purpose flour
- 100g (about 1/2 cup) water (room temperature)
For the Dough:
- 500g (about 4 cups) bread flour
- 400g (about 1 2/3 cups) water (room temperature)
- 10g (about 2 teaspoons) salt
- All of the prepared starter (levain)
Instructions
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Prepare the Levain:
- In a bowl, mix the active sourdough starter, flour, and water until well combined. Cover and let it sit at room temperature for about 4-6 hours, or until it is bubbly and has doubled in size.
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Mix the Dough:
- In a large mixing bowl, combine the bread flour and water. Mix until there are no dry bits of flour. The dough will be shaggy and sticky. Cover and let it rest for about 30 minutes (this is called the autolyse).
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Add the Levain and Salt:
- After the autolyse, add the prepared levain and salt to the dough. Mix well using your hands or a dough scraper until fully incorporated. The dough will be sticky.
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Bulk Fermentation:
- Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for about 4-5 hours. During this time, perform stretch and folds every 30 minutes for the first 2 hours. To do this, wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat until you’ve stretched and folded all sides.
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Shape the Dough:
- After the bulk fermentation, gently turn the dough out onto a well-floured surface. Divide the dough into two equal pieces. Be careful not to deflate the dough too much.
- Gently shape each piece into a rectangle by folding the edges inwards. Then, flip the dough over so the seam side is down. Let the shaped dough rest for about 30 minutes.
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Final Proof:
- Line a baking sheet with parchment paper or a floured proofing basket. Carefully transfer the shaped dough to the prepared surface, seam side up. Cover with a damp cloth and let it proof for about 1-2 hours, or until puffy.
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Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 475°F (245°C). If you have a baking stone, place it in the oven to heat up. Alternatively, you can use a baking sheet.
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Bake the Ciabatta:
- Once the dough has finished proofing, carefully flip it onto a floured surface so the seam side is down. Use a sharp knife or a razor blade to make a few slashes on the top of the dough for steam to escape.
- Transfer the dough to the preheated baking stone or baking sheet. If you want to create steam in the oven, you can place a pan with hot water on the bottom rack.
- Bake for about 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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Cool:
- Remove the ciabatta from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This allows the crumb to set properly.
Tips:
- Sourdough Starter: Make sure your sourdough starter is active and bubbly before using it. Feed it a few hours before you start the recipe if needed.
- Hydration: Ciabatta dough is quite wet and sticky, which contributes to its open crumb structure. Don’t be tempted to add too much flour while handling it.
- Flavor Variations: You can add herbs, olives, or sun-dried tomatoes to the dough for added flavor.
Enjoy your homemade Sourdough Ciabatta Bread! It’s perfect for sandwiches, toasting, or simply enjoying with olive oil and balsamic vinegar.