If you’re ready to go on another sourdough baking adventure, then a sourdough ciabatta recipe might be just what you need. Sourdough ciabatta combines the irresistible qualities of traditional ciabatta bread with the tangy flavour and depth brought by natural fermentation. The magic of this Italian classic lies in its unique combination of a chewy texture, airy crumb produced by wild yeast, and unmistakable tanginess derived from the bacteria in the sourdough starter. So, roll up your sleeves, feed your sourdough starter, and let’s get baking!
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What Is Ciabatta?
Ciabatta bread, with its extra-crusty crust and airy crumb, boasts a distinct texture that sets it apart. Originating from Italy, specifically Lombardy, ciabatta was developed in the 1980s by baker Arnaldo Cavallari. Its name, meaning “slipper” in Italian, alludes to its unique shape resembling a house slipper.
How Is Ciabatta Bread different? This bread stands out for its chewy texture and characteristic open crumb, achieved through high hydration dough and no-knead method. The high hydration results in a wet and sticky dough, contributing to the soft and chewy interior.
When baked, ciabatta develops a thin and extra-crusty crust, creating a delightful contrast with its light and airy crumb. With its elongated shape and irregular holes, ciabatta is a versatile bread perfect for slicing and filling with various ingredients.
Why Make Sourdough Version Of Ciabatta?
- Enhanced flavour: Sourdough ciabatta offers a more complex and nuanced flavour profile compared to its regular counterpart. The natural fermentation process facilitated by wild yeast in the sourdough starter adds depth and tanginess that cannot be achieved with commercial yeast alone.
- Health benefits: Sourdough ciabatta has potential health benefits due to the fermentation process. It breaks down gluten to a greater extent, making it easier to digest for some individuals with gluten sensitivities. Additionally, fermentation may improve nutrient availability and increase the bread’s nutritional value.
- Unique texture: The wild yeast in the sourdough starter contributes to a distinct texture in the dough. The longer fermentation and the action of natural enzymes result in better gluten development, giving sourdough ciabatta a chewier and more elastic crumb compared to the regular version.
- Artisanal appeal: Making sourdough ciabatta from scratch allows you to embrace the art and craft of breadmaking. Maintaining and feeding a sourdough starter, along with the patience and skill required to achieve the perfect rise and flavour, adds a sense of satisfaction and pride to the baking experience.
- Taste of tradition: Sourdough bread has a rich history dating back centuries, while commercial yeast is a relatively recent development. Opting for a sourdough version of ciabatta allows you to connect with ancient breadmaking traditions and savour the authentic flavours and textures that have delighted generations of bread enthusiasts.
Ingredients
- flour: we recommend using strong bread flour in this sourdough ciabatta recipe. Strong flour has a gluten content of at least 13%.
- water: tap water is perfectly fine if it’s safe to drink where you are.
- olive oil: extra virgin, ideally.
- salt.
- active sourdough starter: ripe, active and bubbly. More on the starter in the section below.
A Note On Sourdough Starter
For this Sourdough Ciabatta recipe, you’ll need a ripe sourdough starter that is active and bubbly, maintained at room temperature and kept at 100% hydration (equal portions of starter, water, and flour).
Since the dough is enriched with oil, it requires a robust and mighty starter with a strong colony of yeast to ensure proper rise. To maintain the strength of your starter, feed it regularly and ensure it doesn’t become too acidic.
When you’re ready to bake, give your starter one final feeding and allow it to at least double in size. It’s important not to let it go past its peak, as that’s when it starts to deflate and lose its leavening power.
Method
Day 1: Bread Dough and Bulk Fermentation
When your sourdough starter has almost reached its peak, mix the flour and water in a large mixing bowl. This will produce a wet shaggy dough. You may use your hands or a stand mixer for this. Cover the bowl with a kitchen towel and leave to autolyse for 30 minutes.
TIP: if you want your ciabatta bread to have a roughly rectangular shape, use a square or rectangular dish for mixing the dough, coil folding and bulk fermentation.
After 30 minutes, add the sourdough starter, salt and oil, and using your hands, squish the dough together to incorporate all the ingredients. You will have a VERY sticky dough, and that’s ok. Cover the dough with a tea towel/ cloth bowl cover and leave it to rest for 30 minutes.
Coil Folds
After 30 minutes, start 4 sets of stretches at 30-minute intervals. Our preferred method is coil folds.
In your large bowl, with wet hands to prevent the dough from sticking too much, lift the sticky dough that’s clinging to the sides of the bowl, tucking the sides of the dough under (as if you are rolling the dough inwards into a coil). Once you’ve coiled it all up, twist the bowl a quarter turn and repeat again (see video below). This is your first stretch. Cover the bowl and leave the dough rest for 30 minutes.
Perform a set of stretches every 30 minutes 3 more times (that’s 4 in total). After the last one, you should have an elastic dough with plenty of bubbles on the surface. Cover the bowl and leave it in a warm place for 3-4 hours (this is called bulk fermentation).
Cover the bowl with the ciabatta dough properly with plastic wrap or a bag and place it in the fridge to finish proofing for 12-24 hours. We typically leave it overnight.
Coil Fold Video
Day 2: Shape, Second Proof and Bake
Next morning, line a large baking sheet with a piece of parchment. Dust it with flour (or better yet, fine cornmeal or semolina flour).
Dust the work surface generously with flour. Take the dough out of the fridge. Using a dough scraper, carefully turn the dough out onto the floured surface. Tuck the dough under carefully to shape it into a square or rectangle, using a bench scraper.
Cut the dough right down the middle to make two equal pieces of dough (kind of two flat baguettes). Separate the two pieces away from each other, as they will spread quickly.
Without delay, transfer the two pieces onto a prepared baking sheet. Use a floured dough scraper to help you move the dough.
Dust the top of the dough with flour and cover it with a light tea towel. Leave the sourdough ciabatta to proof again for about 1 hour. Don’t expect it to rise too much, but it should puff up a little.
At this point, preheat the oven to 230C Fan. Place an ovenproof dish with a couple of centimetres of water in the bottom of the oven. As the oven heats up, hot water will create steam, that will lead to that irresistible chewy crust of Sourdough Ciabatta.
Place the baking sheet with a ciabatta baguettes in the hot oven and bake for 25 minutes, until they are deep golden brown and sound hollow when tapped.
Transfer the bread onto a wire rack (cooling rack) and leave it to cool down to room temperature before cutting.
Tips For Success
Can I Make It In a Stand Mixer?
Whilst you will still have a tasty bread, ciabatta made in a stand mixer fitted with a dough hook, without performing all the coil folds will not have the same texture. It will have less airy crumb, which ciabatta is known for.
Use a Straight-Sided Vessel For Bulk Proof
If you want more uniformity in your sourdough ciabatta bread, use a straight-sided dish to ferment the dough in. After incorporating all the ingredients into the dough, tip it into a rectangular or square dish, like a ceramic or glass ovenproof dish. We do not recommend using vessels that have extremely high rims (like some Tupperware boxes) as it will be difficult to coil fold in them.
Avoid Soggy Bottom
Whilst we tend to bake our Sourdough Ciabatta on a standard baking tray, there are a few things to note if you want to avoid the soggier bottom of your ciabatta bread.
- Choose a dark-coloured baking sheet/ tray. It heats up more evenly and holds the heat better.
- You may choose to use a baking stone or a pizza stone.
- For best results, you can second-proof your ciabatta on a piece of parchment paper. Then slide it onto a preheated stone/ tray, taking care not to burn yourself.
Other Recipe FAQs
How Wet Should Ciabatta Dough Be?
Ciabatta dough is known for its high hydration, making it a wet and sticky dough. The ideal consistency of ciabatta dough is often described as resembling a thick pancake batter. The high hydration level, typically around 70-80%, contributes to the distinctive open crumb and chewy texture of the finished loaf. When working with ciabatta dough, it is essential to resist the urge to add excessive flour, as it may result in a denser and less airy loaf.
Is Sourdough Ciabatta Vegan?
Yes, our recipe uses only plant-based ingredients.
Can I Modify This Recipe To Make Ciabatta Rolls?
Yes, absolutely. To make sourdough ciabatta rolls instead, cut each of the two long ciabatta dough pieces into 2 or three. Bake them for 4-5 minutes less.
Can I Make Ciabatta With All Purpose Flour?
Yes, you can. I have tested this recipe with plain (all-purpose flour), and had some success with it. However, strong flour has higher gluten content, and therefore ciabatta rises a lot better, so you may end up with slightly flatter bread by using all-purpose flour.
Storage and Freezing
Store the sourdough ciabatta bread wrapped in a linen towel or a bread bag at room temperature for up to 3 days. Read more about sourdough storage here.
You may also freeze sourdough ciabatta for up to 3 months. Wrap the bread in plastic wrap, then place it in an airtight container to protect it from freezer burn.
What To Eat With Sourdough Ciabatta Bread?
- Pair it with soups and stews: Ciabatta’s unique ability to absorb liquid without falling apart makes it perfect for dunking into soups. Enjoy it with Broccoli and Pea Soup or Creamy Cauliflower Soup or try adding ciabatta to a traditional Italian Ribollita. Sourdough Ciabatta is a perfect bread to serve with Sicilian Caponata or Mexican Bean Stew.
- Create a sandwich: Halved ciabatta loaves make fantastic vessels for creating delicious sandwiches. Fill them with a combination of salami, capicola, prosciutto, turkey, ham, marinated artichokes, red peppers, olive tapenade, pesto, and provolone cheese to make a satisfying and flavorful meal. One of our favourites is Coronation Chickpea Sandwich.
- Make a panini: Ciabatta bread is commonly used for grilled Italian sandwiches known as panini. Layer meats, cheese, and vegetables between slices of ciabatta, then press and cook the sandwich in a panini grill. The sturdy nature of the ciabatta allows it to hold multiple ingredients and withstand pressing without becoming soggy or falling apart. We love Aubergine and Halloumi Panini.
- Prepare garlic bread: For a tasty twist on garlic bread, brush slices of ciabatta with melted butter or olive oil and spread minced garlic on top. Toast them in the oven until the edges turn golden, and enjoy the fragrant and flavorful result.
- Serve it with extra-virgin olive oil and balsamic vinegar: To enjoy ciabatta bread as an appetizer, slice it into thick slices or triangles and serve it lightly toasted alongside a small bowl of extra-virgin olive oil and balsamic vinegar. Dip the bread into the oil and vinegar for a delightful flavour combination. Alternatively, pair ciabatta with saucy prawn appetizers, like Gambas Pil Pil or Prawn Saganaki.
- Create croutons for salads: Utilize stale ciabatta to make the best croutons for your salads. Chop or tear the bread into bite-sized pieces, toss them in olive oil, oregano, and minced garlic, and bake until they become lightly browned and crispy. These homemade ciabatta croutons will add a delightful crunch to your salads and soups.
Other Sourdough Bread Recipes
I hope you enjoyed this sourdough ciabatta bread recipe. If you have, please leave a comment below before moving on to your next sourdough adventure. And maybe I can tempt you with some of my personal favourite sourdough recipes below:
Sourdough Ciabatta
Ingredients
- 400 g strong white bread flour
- 300 ml water
- 150 g active sourdough starter 100% hydration
- 8 g salt
- 15 ml olive oil
- fine cornmeal (fine polenta) for dusting
Instructions
Day 1: Bread Dough and Bulk Fermentation
- When your sourdough starter has almost reached its peak, mix the flour and water in a large mixing bowl. This will produce a wet shaggy dough. You may use your hands or a stand mixer for this. Cover the bowl with a kitchen towel and leave to autolyse for 30 minutes.
- TIP: if you want your ciabatta bread to have a roughly rectangular shape, use a square or rectangular dish for mixing the dough, coil folding and bulk fermentation.
Coil Folds
- After 30 minutes, add the sourdough starter, salt and oil, and using your hands, squish the dough together to incorporate all the ingredients. You will have a VERY sticky dough, and that’s ok. Cover the dough with a tea towel/ cloth bowl cover and leave it to rest for 30 minutes.
- After 30 minutes, start 4 sets of stretches at 30-minute intervals. Our preferred method is coil folds.
- In your large bowl, with wet hands to prevent the dough from sticking too much, lift the sticky dough that’s clinging to the sides of the bowl, tucking the sides of the dough under (as if you are rolling the dough inwards into a coil). Once you’ve coiled it all up, twist the bowl a quarter turn and repeat again (see video below). This is your first stretch. Cover the bowl and leave the dough rest for 30 minutes.
- Perform a set of stretches every 30 minutes 3 more times (that’s 4 in total). After the last one, you should have an elastic dough with plenty of bubbles on the surface. Cover the bowl and leave it in a warm place for 3-4 hours (this is called bulk fermentation).
- Cover the bowl with the ciabatta dough properly with plastic wrap or a bag and place it in the fridge to finish proofing for 12-24 hours. We typically leave it overnight.
Day 2: Shape, Second Proof and Bake
- Next morning, line a large baking sheet with a piece of parchment. Dust it with flour (or better yet, fine cornmeal or semolina flour).
- Dust the work surface generously with flour. Take the dough out of the fridge. Using a dough scraper, carefully turn the dough out onto the floured surface. Tuck the dough under carefully to shape it into a square or rectangle, using a bench scraper. Cut the dough right down the middle to make two equal pieces of dough (kind of two flat baguettes). Separate the two pieces away from each other, as they will spread quickly. Without delay, transfer the two pieces onto a prepared baking sheet. Use a floured dough scraper to help you move the dough.
- Dust the top of the dough with flour and cover it with a light tea towel. Leave the sourdough ciabatta to proof again for about 1 hour. Don't expect it to rise too much, but it should puff up a little.
- At this point, preheat the oven to 230C Fan. Place an ovenproof dish with a couple of centimetres of water in the bottom of the oven. As the oven heats up, hot water will create steam, that will lead to that irresistible chewy crust of Sourdough Ciabatta.
- Place the baking sheet with a ciabatta baguettes in the hot oven and bake for 25 minutes, until they are deep golden brown and sound hollow when tapped.
- Transfer the bread onto a wire rack (cooling rack) and leave it to cool down to room temperature before cutting.
Video
Nutrition
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