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Golden brown sourdough ciabatta rolls fresh from the oven, baked to perfection on a lined tray.

Delicious Sourdough Ciabatta Bread Recipe

This Delicious Sourdough Ciabatta Bread Recipe is made with a high hydration dough, resulting in a beautifully open crumb, signature chewy texture, and a golden crisp crust.
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Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Keyword: bowl, bread, ciabatta, dough, flour, large, recipe, Sourdough, water
Prep Time: 10 minutes
Cook Time: 25 minutes
8 hours
Total Time: 8 hours 35 minutes
Servings: 0

Ingredients

  • 4 cups bread flour (500g)
  • 1 ⅔ cups warm water (lukewarm) (400g)
  • 1 cup active sourdough starter (100% hydration) (100g)
  • 1 ½ teaspoons salt (10g)

Instructions

  • In a large bowl, mix flour, water, salt, and sourdough starter. Stir until just combined. Cover and let rest for 30 minutes
  • After the 30 minutes is up, perform 4 sets of stretch and folds every 30 minutes, making sure to cover the bowl with a bowl cover or damp cloth. To perform stretch and folds, wet hands then grab one side of the dough and stretch it up and over to the opposite side. Rotate the bowl a quarter turn and repeat this process for all four sides. (SEE TIPS)
  • After you’ve completed the stretch and folds, it’s time for bulk fermentation. Cover the bowl again and let the dough rise at room temperature until it has increased in size by about 75%. This usually takes about 4 to 6 hours, depending on the temperature of your kitchen. For best results, you can also refrigerate the dough for 12 to 24 hours after the initial rise. This slow fermentation enhances the flavor and texture of your sourdough ciabatta dough.
  • When your dough has finished fermenting, it’s time to shape it. Turn the dough onto a lightly floured surface. Be careful not to deflate it too much. Gently shape the dough into a rectangle. Using a bench scraper, divide the dough into two, then divide each half into four equal pieces to form 8 small rectangles. Then, lightly shape each piece into a rectangle.
  • Place the shaped dough on a sheet pan lined with a piece of parchment paper, cover it with a tea towel or plastic wrap, and let it rise for 1 to 2 hours in a warm place, while the oven preheats.
  • Preheat to 450 degrees. Bake for 20–25 minutes, or until golden brown and crusty.
  • Let cool on a wire rack at least 1 hour before slicing.

Notes

    • This is a high-hydration dough which means you will get and open airy crumb. Refrain from adding extra flour during the stretch and folds. Use wet hands when handling the dough—it’s sticky but manageable.
    • For best results, you can also refrigerate the dough for 12 to 24 hours after the initial rise. This slow fermentation enhances the flavor and texture of your ciabatta. Refrigeration deepens flavor and helps with structure.
    • Make sure that you have a ripe sourdough starter, which means you want to use it within 4-6 hours of feeding.
    • To store your sourdough ciabatta, keep it in a paper bag or wrapped in a thin tea towel. If you've cut into it, store the remaining bread in an airtight container to keep it fresh. You can also freeze ciabatta for longer storage; just make sure to wrap it well to prevent freezer burn.