Sourdough Ciabatta (Easy Rustic Recipe)
This Sourdough Ciabatta recipe makes a rustic, airy loaf with a crisp crust and tender, open crumb. Simple to mix, stretch, and bake, it’s perfect for home bakers who want artisan bread without complicated steps. Make it fresh the same day or ferment overnight for added depth of flavor—ideal for sandwiches, toast, or a cozy bread basket.
Ingredients
- 250 grams sourdough starter, active and bubbly (1 generous cup)
- 450 grams warm water (1 cup + ¾ cup + 2 Tbsp)
- 15 grams salt (1 tbs)
- 615 grams flour (5 cups + 2 tbs)
Instructions
- Mix the dough: In a large bowl, combine the flour, sourdough starter, water, and salt. Mix for about 5 minutes, until a shaggy dough forms. Transfer the dough to a greased bowl, cover, and let the dough rest for 30 minutes to fully hydrate the flour.
- Stretch and fold: Perform 3 sets of stretch and folds, spaced 30 minutes apart, covering the bowl with a damp towel or plastic between each set.To stretch and fold: Dip your hands in water, lift one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl a quarter turn and repeat until all four sides are folded.
- Bulk Ferment: After the final fold, cover the bowl and allow the dough to bulk ferment for 4–6 hours, until it has risen about 50–75% and looks puffy and bubbly on the surface.Overnight option: After the bulk ferment, transfer the covered bowl to the refrigerator and let it ferment overnight. The next day, continue with shaping straight from the fridge.
- Shape dough: Turn the dough out onto a well-floured surface. Gently divide it into 6 pieces, taking care not to deflate the dough. Transfer the pieces to a parchment-lined baking sheet. Cover and let rest for 45 minutes to 1 hour.
- Prepare oven: Preheat the oven to 450°F. Place a cast-iron skillet on the bottom rack while the oven preheats. Bring a kettle of water to a boil.
- Prepare bread: Just before baking, carefully pour the boiling water into the hot cast-iron skillet to create steam. Lightly spritz the ciabatta with water, then place the baking sheet in the oven.
- Bake: Bake for 25 minutes, until the ciabatta is golden brown with a crisp crust. Transfer to a wire rack and allow to cool before slicing.