Sourdough Ciabatta Recipe (So Easy)
User Reviews
5
Sourdough Ciabatta Recipe (So Easy)
Description
The recipe begins by mixing room temperature water with active sourdough starter, salt, and a large amount of all-purpose flour to create a wet dough. The dough is covered and rested, then stretched and folded several times at 30-minute intervals to develop strength. After rising at room temperature until doubled, the dough is refrigerated overnight to slow fermentation and deepen flavor.
Once cold, the dough is handled gently to prevent deflation, dusted with flour, shaped into a rectangle, and cut into 12 equal pieces. These pieces rest on a floured surface prior to baking. This method produces ciabatta loaves with the characteristic airy texture and chewy crust associated with the style.
Finishing the recipe requires baking the shaped dough pieces until golden and hollow sounding. The process emphasizes careful handling of the sticky dough and patience during fermentation to achieve desired texture and flavor.
Ingredients
- 2 1/4 cups water room temperature
- 2/3 cup sourdough starter
- 2 1/2 tsp kosher salt
- 5 1/2 cups all-purpose flour
Instructions
- In a large mixing bowl, combine the water and starter. Add the salt and flour, then mix until everything is combined. The dough should be slightly wet and sticky. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- After 30 minutes, perform the first stretch and fold. Repeat every 30 minutes for a total of 3 stretches and folds.
- Allow the dough to rise at room temperature for 4-6 hours, or until it doubles in size.
- Place a clean kitchen towel on a flat tray or baking sheet, and dust it generously with flour. Transfer the dough onto it and cover it. Place the dough in the fridge overnight, or for 8-10 hours.
- Immediately remove the dough from the towel while it's still cold (it gets sticky at room temp) and generously coat the top with flour. Place the dough on a floured work surface and stretch it into a 12x15 inch rectangle.
- Cut the dough into 12 equal squares, about 3x4 inches each. Gently transfer each piece onto a floured baking sheet.
- Preheat the oven to 475°F. Allow the pieces to rise for about 30 minutes, then bake them for 10 minutes. Reduce the heat to 450°F and bake the bread for another 10-15 minutes.
- Transfer the ciabatta to a wire rack and allow them to cool for 20 minutes. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12buns
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.05g | 0% |
| Sodium | 488mg | 20% |
| Potassium | 61mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 0.2g | 0% |
| Calcium | 10mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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