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Sourdough Ciabatta
Ciabatta is a beautiful bread for sandwiches or just tearing off chunks and eating. Sourdough ciabatta is on a whole new level.
Prep Time
10
minutes
mins
Fermentation
6
hours
hrs
Total Time
1
day
d
Course:
Breakfast, Dinner, Lunch
Cuisine:
Italian
Keyword:
ciabatta, sourdough bread, sourdough ciabatta
Servings:
2
ciabatta
Calories:
832
kcal
Author:
Sune Trudslev
Ingredients
368
g
bread flour
14% protein or above
8
g
salt
74
g
sourdough starter
fed and grown to its peak
327
g
water
23
g
extra virgin olive oil
Instructions
Mix dough
To a bowl add:
368g
strong bread flour and
8g
salt.
Mix it up.
Then add:
74g
starter and
327g
water.
Combine everything until all the flour has been hydrated.
Then add
23g
extra virgin olive oil on top of the dough.
Leave the dough to rest for
an hour
.
Slap and fold the dough
Mix the dough to incorporate the oil.
Pour the dough out onto the kitchen counter and perform slap and folds. Enough until you feel like the dough is coming together.
Cover the dough and let it rest for
30 minutes
.
Perform two coil folds
Then perform a coil fold. Let the dough rest for
30 minutes
.
Perform another coil fold.
Let the dough rise
Then move the dough to a bulking container and let it grow by about 25%.
It took about 3 hours for my dough to grow in my proofer set to 30 degrees Celsius/86 degrees Fahrenheit.
Then grab the dough and put it in the fridge to retard for at least 8 hours, up to 48 hours.
Bake the bread
When you are ready to bake, heat your oven to 250°C/480°F, with a baking steel and a small pan inside used to create steam.
When the oven is hot, boil a kettle of water.
Flour your counter liberally. Turn your bulking container upside down and let the dough come out.
Flour the top of the dough. Again liberally.
Divide the dough into two equally sized pieces.
Tug the sides with your bench scraper to shape it into a rounded rectangle.
Then move the doughs to a parchment-lined peel. If your peel isn’t big enough, you’ll have to do it over two times.
You might want to dust it with more flour if some of it gets absorbed while shaping. Then move the doughs to the oven.
Pour a kettle of water into the small pan. Close the oven and bake for 20 minutes.
Then remove the steaming pan and lower the heat to 200 degrees Celsius/390 degrees Fahrenheit.
Bake for another 10 minutes. When they are done, take them out of the oven and place them on a wire rack.
Take them off the parchment paper and let them cool completely.
Video
Nutrition
Serving:
1
ciabatta
|
Calories:
832
kcal
|
Carbohydrates:
147
g
|
Protein:
24
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
1563
mg
|
Fiber:
5
g
|
Sugar:
1
g