Sourdough Ciabatta Bread
Enjoy the deliciousness of homemade sourdough ciabatta bread that is light, bubbly, and crispy. Made with a naturally fermented sourdough starter, this bread boasts an airy crumb and a perfectly crisp crust, making it ideal for sandwiches or as a standalone treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Bread flour
Whole wheat flour
Water
Active and bubbly fed sourdough starter (or instant yeast)
Olive oil
Salt
Butter, for serving
Flaky sea salt, for serving
Tips for Making Sourdough Ciabatta Bread:
Use Active Sourdough Starter: Ensure your sourdough starter is active and bubbly before using it in the dough. Feed your starter 6-12 hours before mixing the dough for optimal activity.
High Hydration Dough: Ciabatta dough is very wet and sticky, typically around 75-80% hydration. This high hydration is key to achieving a light, airy crumb.
Stretch and Fold Technique: Instead of traditional kneading, use the stretch and fold technique every 45 minutes after the dough rests for 30 minutes (perform 2 rounds of stretch and folds). This helps develop gluten without overworking the dough.
Bulk Fermentation: Allow the dough to undergo a long bulk fermentation at room temperature, and then transfer to the refrigerator. This slow fermentation develops flavor and improves the bread’s texture.
Handle Dough Gently: Be very gentle when handling the dough to preserve the air bubbles. Avoid punching down or overworking the dough during shaping.
Use a Well-Floured Surface: To prevent sticking, work with the dough on a well-floured surface. You can also use a bench scraper to help manage the sticky dough.
Shape Carefully: Shape the dough into a rough rectangle and transfer it to a piece of parchment paper or a well-floured proofing cloth for the final rise.
Preheat the Oven: Preheat your oven to 475°F (245°C) with a baking stone or steel inside. Preheating the oven and baking surface ensures a crispy crust.
Create Steam: Add steam to the oven during the first few minutes of baking. You can do this by placing a pan of hot water at the bottom of the oven or spraying water inside. This helps develop a crispy, golden crust.
Bake Until Golden and Crisp: Bake the ciabatta until it is deeply golden brown and sounds hollow when tapped on the bottom. Bake at 475°F (245°C) for the first 10 minutes, then reduce the temperature to 425°F (220°C), and bake for another 10 minutes.
Cool Completely: Allow the bread to cool completely on a wire rack before slicing. This ensures the interior sets properly and remains airy.
Serve with Butter and Flaky Sea Salt: For the best flavor, serve the ciabatta warm with a generous spread of butter and a sprinkle of flaky sea salt.
How to Store Sourdough Ciabatta Bread:
Room Temperature:
Duration: Up to 2 days
Method: Store the ciabatta bread in a paper bag or a bread box to keep the crust crispy. Avoid using plastic bags as they can make the crust soft.
Refrigeration:
Duration: Up to 5 days
Method: Wrap the bread tightly in aluminum foil or plastic wrap and place it in the refrigerator. Note that refrigeration can cause the bread to dry out and the crust to become less crispy.
Freezing:
Duration: Up to 3 months
Method: Wrap the ciabatta loaf tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Thaw at room temperature and reheat in the oven before serving to restore its crispy crust.
Sliced Bread:
Freezing Slices: Slice the ciabatta bread before freezing. Place parchment paper between slices to prevent them from sticking together. Store in a freezer-safe bag. This allows you to take out only as many slices as you need.
Thawing and Reheating Slices: Thaw slices at room temperature or toast them directly from frozen for a quick refresh.
Reviving Stale Bread:
Method: If the ciabatta becomes stale, sprinkle it with a bit of water and place it in a preheated oven at 350°F (175°C) for 5-10 minutes. This can help restore some of its original texture and crispiness.
Avoid Storing with Butter and Salt:
Method: Store the bread separately from the butter and flaky sea salt. Apply these toppings just before serving to ensure the bread stays fresh and the toppings maintain their texture.
FAQs:
Q: What is the key to making light and bubbly ciabatta bread?
A: The key to achieving a light and bubbly ciabatta bread is using a high hydration dough and allowing for long fermentation times. This helps develop the gluten structure and create large air pockets.
Q: How do I know if my sourdough starter is active enough?
A: An active sourdough starter should be bubbly and doubled in size 6-12 hours after feeding. It should have a pleasant, tangy smell. If it meets these criteria, it’s ready to use.
Q: What hydration level is best for ciabatta dough?
A: Ciabatta dough typically has a hydration level of 75-80%. This high hydration creates a sticky dough, but it’s crucial for developing the airy crumb and open structure of ciabatta.
Q: Can I use all-purpose flour instead of bread flour?
A: Yes, you can use all-purpose flour, but bread flour is preferred due to its higher protein content, which helps develop better gluten structure. If using all-purpose flour, you may need to adjust the hydration slightly.
Q: How do I prevent my dough from sticking to the surface while working with it?
A: Use a well-floured surface and flour your hands generously. A bench scraper can also help manage the sticky dough without overworking it.
Q: How long should I let the dough ferment?
A: The dough should undergo a bulk fermentation for 3-4 hours at room temperature, and then 12-24 hours in the refrigerator. This slow fermentation enhances flavor and texture.
Q: How do I know when my ciabatta is fully baked?
A: The ciabatta is fully baked when it has a deep golden brown crust and sounds hollow when tapped on the bottom. An internal temperature of around 210°F (99°C) is also a good indicator.
Q: Can I prepare the dough ahead of time and bake it later?
A: Yes, you can prepare the dough and let it ferment in the refrigerator for up to 24 hours. When ready to bake, bring the dough to room temperature, rise, shape it, and let the rolls proof before baking.
Q: How should I store leftover ciabatta bread?
A: Store leftover ciabatta bread in a paper bag or a bread box at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze it for up to 3 months. Thaw and reheat in the oven before serving.
Q: How can I revive stale ciabatta bread?
A: To revive stale ciabatta bread, sprinkle it lightly with water and place it in a preheated oven at 350°F (175°C) for 5-10 minutes. This will help restore its crusty exterior and soft interior.
Q: Can I use a stand mixer for kneading ciabatta dough?
A: Yes, you can use a stand mixer with a dough hook. Mix on low speed until the dough is well-developed and passes the windowpane test. However, many bakers prefer the stretch and fold method for ciabatta.
Sample Schedule for Making Sourdough Ciabatta Bread:
Day 1:
8:00 AM - Prepare the Dough:
In a large bowl, combine bread flour, whole wheat flour, water, levain, olive oil, and salt.
Mix using a Danish whisk or wooden spoon until well combined. The dough will be very wet and stretchy.
Cover the bowl and let it rest for 30 minutes.
8:30 AM - First Set of Stretch and Folds:
Perform the first set of stretch and folds. Stretch the dough up about 10 inches, then fold it to the center.
Rotate the bowl a quarter turn and repeat until you’ve gone two times around the dough.
Cover the bowl with plastic wrap, foil, or a damp tea towel.
9:15 AM - Second Set of Stretch and Folds:
Perform the second set of stretch and folds.
Cover the bowl again.
9:15 AM - 12:00 PM - Bulk Fermentation:
Allow the dough to rise until doubled in size. This will take approximately 3-4 hours from the initial mixing.
12:00 PM - Refrigeration:
Transfer the dough to the refrigerator and allow it to ferment for 12-24 hours overnight.
Day 2:
8:00 AM - Remove Dough from Refrigerator:
Take the dough out of the fridge and let it come to room temperature and rise until it has doubled in size. This will take about 3-4 hours.
11:00 AM - Shaping the Dough:
Generously flour a work surface and tip the dough onto it.
Flour the top of the dough and divide it into 8 equal pieces by cutting down the middle lengthwise, then making 3 cuts on each side.
Use a bench scraper to gently transfer the pieces to parchment paper or a floured surface and lightly shape them into rectangles.
Flour your surface, hands, and bench scraper to handle the sticky dough.
11:15 AM - Proofing the Dough:
Cover the dough pieces with a towel and let them proof for 30-60 minutes.
11:30 AM - Preheat Oven:
Preheat a pizza stone or cast iron skillet in the oven to 480°F (250°C).
12:15 PM - Baking:
Working in batches, slide the dough pieces onto the preheated pizza stone or skillet. If you're worried about sticking, use parchment paper.
Bake at 475°F (245°C) for 10 minutes, then reduce the temperature to 425°F (220°C) and bake for another 10 minutes until the crust is golden brown.
12:35 PM - Cooling:
Remove the baked ciabatta rolls and place them on a cooling rack to cool.
1:00 PM - Serving:
Serve the ciabatta rolls warm with butter and flaky sea salt. Enjoy them as is or use them to make sandwiches.
Check out my other sourdough recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this sourdough ciabatta bread. Happy baking!
