Sourdough Ciabatta

Our Sourdough Ciabatta is an offshoot of our yeast-based ciabatta recipe.

Start to finish is about 48-72 hours yet with very minimal hands-on time.

Create the levain in the evening, assemble the dough the following morning, then bake one or two day later.

Yield: four (4) 250-270 gram loaves

Updates:

1/31/2025 - increase starter from 40-60; increase a few timings.

Ingredients:

The Levain

• 83 grams King Arthur all-purpose flour

• 83 grams water

• 60 grams of starter culture

The Dough

• 250 grams King Arthur all-purpose flour

• 175 grams King Arthur bread flour

• 50 grams Italian 00 flour

• 25 grams spelt flour

• 20 grams extra virgin olive oil

• 12 grams salt

• All of the levain

• 360 grams warm water

Method

Assemble the levain:

• Mix together the flour, water, and sourdough starter culture.

• Cover and set aside for the night

Assemble the dough:

• Mix together the flours.

• Add the warm water to the flours then mix with a wooden spoon until you can't anymore.  Finish mixing by hand.

• Cover and let rest for 45-60 minutes.

• Add the levain and the olive oil then blend in by hand.

• Sprinkle the salt onto the dough but do not incorporate it.

• Cover and let rest for 45 minutes

• Blend in the salt by hand.

• Cover and let rest for 45 minutes.

• Blend by hand a few times

• Cover and let rest for 60 minutes

• Place in the fridge overnight. Leave the dough in the fridge for an extra night for a deeper flavor.

Shape the dough:

• Scrape out onto a floured surface.  Using a scale, cut into equal portions. (Divide into larger or smaller portions as you want.)

• Form into the shape of a slipper.

• Place in a half-sheet pan lined with parchment paper.

• Cover and let rise until doubled -- this could be 2-3 hours or more

• Preheat the oven to 425 degrees Fahrenheit.

• Just before baking, lightly spray the loaves with water.

• Bake at 425 Fahrenheit for 30-35 minutes.

• Cool on a rack.

Shaping video on Instagram.