Ingredients
- 500 g bread flour (approximately 4 cups)
- 400 g water (400 ml), at room temperature
- 100 g active, bubbly sourdough starter (100% hydration)
- 10 g salt (about 1¾ teaspoons)
- Extra flour or rice flour, for dusting
Optional: 1 tablespoon of olive oil for lightly greasing the bowl.
A Closer Look at the Key Ingredients
Bread flour. Bread flour has a higher protein content than all-purpose flour, which means it forms a stronger gluten network. That strength is essential for holding the gas in a very wet dough. A flour with approximately 12 to 13 percent protein works best.
Water. At 400 g of water to 500 g of flour, the dough is 80% hydration before counting the water in the starter. That is quite wet, and it is the reason ciabatta has such an open crumb. The dough will feel loose and sticky, which is normal.
Active sourdough starter. The starter provides both the leavening and the flavor. A starter at 100% hydration contains equal weights of flour and water. It should be bubbly and near or at its peak, meaning it has risen noticeably after feeding. A weak starter leads to slow fermentation and dense bread.
Salt. Salt flavors the bread, strengthens the dough, and regulates fermentation. At 10 g for 500 g of flour, it gives well-seasoned bread without overpowering the sourdough tang.
Flour or rice flour for dusting. A generous dusting keeps the sticky dough from clinging to your work surface and towels. Rice flour is especially useful because it does not absorb moisture as readily as wheat flour.
Olive oil (optional). A little oil in the bowl makes it easier to release the dough, although water and a bench scraper also work well.
Instructions
Step 1: Prepare Your Sourdough Starter
Feed your sourdough starter and allow it to become active, bubbly, and nearly doubled in size.
For the best results, use it when it is at or near its peak activity.
A healthy starter is essential for good fermentation, oven spring, and an airy ciabatta crumb.
Step 2: Mix the Dough
In a large mixing bowl, combine the water and active sourdough starter.
Stir until the starter is mostly dissolved.
Add the bread flour and mix with a spoon or wet hand until no dry flour remains.
Cover and let the dough rest for 30 to 45 minutes.
This resting period allows the flour to absorb the water and makes the dough easier to handle.
Step 3: Add the Salt
Sprinkle the salt over the dough.
With damp hands, gently pinch and fold the dough until the salt is evenly incorporated.
The dough will feel very sticky and loose. This is normal because ciabatta is a high-hydration bread.
Avoid adding extra flour at this stage.
Step 4: Perform Stretch and Folds
Over the next 2 hours, perform 4 sets of stretch and folds, approximately 30 minutes apart.
For each set:
- Wet your hands lightly.
- Lift one side of the dough.
- Stretch it gently upward without tearing.
- Fold it over the center.
- Rotate the bowl and repeat on all four sides.
Keep the movements gentle to preserve the air developing inside the dough.
With each set, the dough should become smoother, stronger, and more elastic.
Step 5: Bulk Fermentation
After the final fold, cover the bowl and allow the dough to continue fermenting.
Depending on the temperature of your kitchen and the strength of your starter, this may take another 2 to 4 hours.
Look for these signs:
- The dough has increased in volume by approximately 50 to 75 percent.
- Bubbles are visible along the sides and surface.
- The dough looks airy and slightly domed.
- It jiggles gently when the bowl is moved.
- It feels lighter and more elastic.
Do not rely only on the clock. The dough’s appearance and texture are more reliable indicators of fermentation.
Step 6: Prepare the Work Surface
Generously dust your work surface with flour or rice flour.
Carefully turn the dough out onto the surface.
Try not to press or deflate it, as preserving the gas inside is essential for creating the characteristic open ciabatta crumb.
Dust the top lightly with flour.
Step 7: Divide and Shape the Loaves
Using a bench scraper, gently divide the dough into two rectangular portions.
Stretch each portion carefully into a rustic rectangle.
Avoid rolling, kneading, or aggressively shaping the dough.
Ciabatta is traditionally irregular in appearance, so do not worry about making the loaves perfectly symmetrical.
Transfer each loaf onto a piece of parchment paper, keeping enough space between them.
Step 8: Final Proof
Cover the loaves loosely with a lightly floured kitchen towel or plastic wrap.
Let them rest for approximately 45 to 75 minutes, or until visibly puffy and airy.
Meanwhile, preheat your oven to 475°F (245°C).
If using a baking stone or steel, preheat it as well.
Step 9: Prepare the Oven for Steam
Place a sturdy, oven-safe metal pan on the lower rack while the oven preheats.
When ready to bake, carefully add hot water to the pan to create steam, if your oven setup is suitable for this method.
Alternatively, use a covered baking vessel designed for bread baking.
Be extremely careful when handling hot pans and steam. Never pour water onto the oven floor, heating elements, or glass door.
Step 10: Bake the Ciabatta
Transfer the loaves, with their parchment paper, onto the preheated baking stone, steel, or baking tray.
Bake at 475°F (245°C) for approximately 10 minutes with steam.
Carefully remove the steam pan if used, then reduce the oven temperature to 450°F (230°C).
Continue baking for another 10 to 15 minutes, until the crust is deeply golden and crisp.
The loaves should feel light and sound hollow when tapped underneath.
Step 11: Cool Completely
Transfer the ciabatta to a wire rack.
Allow it to cool for at least 45 to 60 minutes before slicing.
This resting period allows the interior crumb to finish setting and helps preserve its beautiful open structure.