Sourdough Ciabatta Bread

sliced ciabatta bread on a cutting board,.

5 from 5 reviews

Sourdough Ciabatta Bread has a crisp crust & light, chewy crumb full of big jagged holes. Made with a cup of active sourdough starter, this tasty loaf makes great panini, or just tear off a hunk and dip it in olive oil. This recipe makes 1 loaf. The exact number of servings will vary based on how the loaf is sliced.

Prep Time: 30

Bake Time: 15

Rising Time: 12

Total Time: 12 45

12 servings

Ingredients
US Customary - Metric

8 oz active sourdough starter (100% hydration)
5 oz warm water
6 oz unbleached bread flour
1 teaspoon table salt

Instructions

Make the dough (day 1)

In the bowl of a stand mixer, using the paddle attachment, or in a large mixing bowl, combine 8 oz active sourdough starter with 5 oz warm water and 6 oz unbleached bread flour. (It is possible to mix this dough by hand but with such a soft dough you'll have to use a wooden spoon to vigorously stir the dough since it's too wet to knead.)
Add 1 teaspoon table salt and mix on medium low speed until the dough comes together. It will be quite soft and sticky. Still using the paddle, increase the speed to medium high and mix for 5 minutes. The dough should gather on the paddle and clear the sides of the bowl.
Scrape the dough into a lightly oiled bowl. Cover the bowl and set aside at room temperature for 3-5 hours. Every hour repeat the following procedure: Uncover the bowl, use a dough scraper or spatula to lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough. By the end of 3 hours the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
Put the dough in the refrigerator overnight. Alternately, you can go ahead with shaping the dough if you want to bake it the same day.

Bake the Ciabatta (Day 2)

Take the dough out of the refrigerator. Have a half sheet of parchment paper or a silicone baking mat ready to receive the loaf after it's shaped.
Carefully turn the risen dough out onto a generously floured surface. Sprinkle the top of the dough with flour. Use well-floured hands to form the dough into a 10" long rectangle that is about 4" wide. Carefully transfer the dough to the parchment sheet and use your hands to push the sides of the dough to reform the rectangle. Lightly sprinkle the top of the loaf with flour and cover the dough with plastic wrap. Let it rise for about 1½-2 hours until it is light and puffy. If the dough is cold from the refrigerator it will take longer to rise.
Preheat the oven to 450 °F. Place a baking stone or steel in the oven if you're using one. Put a small pan at the bottom of the oven to preheat.
When the dough is ready slide the parchment paper with the dough onto a baking sheet or, if you're using a baking stone or steel slide the loaf onto the back of the baking sheet. Slide the pan with the loaf into the oven or slide the paper with the loaf onto the baking stone. Pour a ½ cup of hot water into the pan at the bottom of the oven. Immediately close the oven to trap the steam created. Bake about 15 minutes until puffed and golden brown.
Transfer the loaf to a cooling rack and cool to room temperature.