Sourdough ciabatta
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Sourdough ciabatta
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With an open crumb texture on the inside and a crisp outer crust on the exterior, they are deliciously dipped into soups or casseroles or made into a sandwich with your favorite filling. If you want to try homemade sourdough bread, this recipe will help you do it.
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Ingredients
- 240 grams water about 1 cup
- 6 grams salt about 1⅓ teaspoons
- 70 grams sourdough starter about 1/3 cup active
- 300 grams bread flour about 2⅓ cups
Instructions
- Mix Ingredients: In a large bowl, combine water and salt. Stir in sourdough starter until well incorporated. Add flour and stir into a wet, sticky dough ball. Knead briefly if necessary.
- Rest: Cover the bowl with a kitchen towel and let rest for 30 minutes at room temperature.
- Stretch & Fold: With wet hands, grasp one side of the dough and pull it up and towards the center. Rotate the bowl a quarter turn and repeat the process. Do this four times at 30-minute intervals.
- Bulk Fermentation: Transfer the dough to a straight-sided pan or dish and cover with a towel. Allow to rise at room temperature until it nearly doubles in size (typically 4 hours). Once risen, cover and refrigerate for 12-24 hours.
- Shape Buns: Remove dough from the fridge and sprinkle with flour. Turn out onto a floured surface and pat into a rectangle. Cut into four small rectangles. With floured hands, transfer each to a parchment-lined baking sheet and gently pull outward.
- Second Rise: Cover the baking sheet with a towel and let rest for one hour.
- Bake: Preheat oven to 475ºF (245ºC). Bake for 10 minutes, lower the temperature to 450ºF (232ºC), rotate the pan and bake for another 10 minutes.
- Cool: Remove from oven and transfer to a cooling rack. Allow to cool for 20-30 minutes before slicing and serving.
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