Sourdough Ciabatta

High-hydration sourdough ciabatta with an open crumb and chewy crust. Makes 2 loaves.

Ingredients

Levain (build night before)

• 101g strong white flour
• 101g water (room temperature)

Main dough

• 379g strong white flour
• 307g water (room temperature)
• 12g salt
• 202g levain (from above)

Method

1. Build the levain the night before: combine 101g flour and 101g water with a small amount of your active starter to seed it. Mix well, cover loosely, and leave at room temperature (20–22°C) for 10–12 hours until doubled and bubbly.
2. Mix the dough: combine 379g flour and 307g water in a large bowl. Mix until no dry flour remains. Cover and rest 30–60 minutes (autolyse).
3. Add levain and salt: add 202g levain and 12g salt. Squeeze and fold until fully incorporated. The dough will be very slack and sticky — this is expected at 85% hydration.
4. Bulk ferment: cover and ferment at room temperature (24–26°C) for 4–5 hours. Perform 5–6 sets of stretch-and-folds (or coil folds) in the first 2–3 hours. The dough should become more cohesive and airy but remain quite wet.
5. Divide: using a wet dough scraper, gently pour the dough onto a well-floured surface. Divide into 2 equal pieces. Do not degas — handle very gently to preserve air bubbles.
6. Shape: fold each piece lightly into a rough rectangle. Transfer to a floured couche or baking paper, seam-side down. Dust generously with flour. Cover and proof at room temperature for 45–60 minutes until slightly puffed.
7. Preheat: heat oven with a baking stone or inverted tray to 250°C (230°C fan) for at least 45 minutes. Place a tray in the bottom of the oven for steam.
8. Bake: slide the loaves onto the hot stone. Add a cup of hot water to the steam tray. Bake 10 minutes with steam, then remove the steam tray and bake a further 15–20 minutes until golden and hollow-sounding when tapped.
9. Cool: transfer to a wire rack. Cool at least 30 minutes before cutting.

Nutrition (whole recipe, approximate)

Notes

Ciabatta dough is very wet and hard to shape — use wet hands or a scraper, not extra flour, when handling.

The open crumb depends on minimal handling during shaping. Transfer gently and let the dough do the work.

For a crisper crust, leave the loaves in the oven with the door slightly ajar for 5 minutes after baking.

Baker’s percentages

• Dough weight: 900g
• Hydration: 85%
• Levain: 42%
• Salt: 2.5%
• Flour: 100% strong white
• Ripe starter in levain: 0%

Tags: #recipe #bread #sourdough #vegetarian