Recipe For Sourdough Ciabatta

Each weekend I try to bake a new type of sourdough loaf in order to get the feel for how the dough works and to change things up a bit in my house. I am not a huge fan of ciabatta loaves as I find the crust to hard and usually end up cutting the top of my palate. In fact, even when we are in Italy I tend not to buy ciabatta. However, reading Celia’s recipe I realized that it is the baking time that affects the crustiness and so I decided to give ciabatta a chance. The first loaves I made were nothing like ciabatta and might have had everything to do with the fact that I relied on my memory and did not follow the recipe when making the loaves. Not only did I make use of tap water, I also added oil! Then last weekend I decided to follow the recipe, but instead of using semola flour like Celia, I used 00 pasta flour. This is very fine and added a very soft texture to the ciabatta. This weekend I used the semola flour so that I could get a comparison between the two before posting a recipe for this month’s Fresh From The Oven challenge. Personally I prefer the softer loaf, but please take a look at Celia’s recipe for the original!

do you like soft or crusty loaves of bread?

"Sourdough Ciabatta"
Sourdough Ciabatta

Sourdough Ciabatta
 
Ingredients
  • 150g fed sourdough starter
  • 335g iced water
  • 250g bread flour
  • 250g 00 pasta flour
  • 9g fine salt
  • Rye flour for dusting
Method
  1. Place all of the ingredients in a large bowl
  2. Use a spatula and mix everything together until well mixed
  3. Cover with cling film and leave for an hour
  4. Give the dough a quick knead in the bowl and cover
  5. Leave for an hour before kneading for a second time
  6. Cover and leave the dough to prove until doubled in size
  7. Place a pizza stone (if you have one) into the oven
  8. Preheat the oven to 250°Celsius (or the highest temperature setting on your oven if it does not go that high)
  9. When the oven is hot generously dust your worktop with rye flour
  10. Turn the dough onto the worktop and dust the top of the dough with flour
  11. Dust your hands with flour and flatten the dough into a large rectangle
  12. With the longer length in front of you, fold the top third down
  13. Now fold the bottom third up
  14. Cut into two equal pieces and dust the top of the dough and your hands with rye flour
  15. Place each piece onto a piece of baking paper and lightly stretch it to give the traditional slipper shape
  16. If you are not using a pizza stone place the baking paper onto a baking tray
  17. Spray the top of the loaves with water, reduce your oven temperature to 220°Celsius and place the loaves straight into the oven
  18. Bake for 20 minutes before reducing the temperature to 175°Celsius and bake for 15 minutes for a softer crust or 20 minutes for a hard crust
  19. Allow to cool completely before cutting

Click on the links for conversions and notes.

I am submitting this recipe to Fresh From The Oven which is being hosted this month by Utterly Scrummy Food For Families.

What I blogged:

Tandy

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26 thoughts on “Recipe For Sourdough Ciabatta

  1. Your Ciabatta looks delicious! Thank you so much for linking up with Fresh From the Oven.

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    1. Thanks for a great challenge!

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  2. Dear Tandy, I am experimenting a lot with bread lately. I must say that I love ciabatta bread and I am trying to find the right recipe. I like this version with sourdough…unfortunately my starters keep dieing…I am waiting for the warm summer to make a new starter and bake delicious bread (PS I use strong white flour for bread/focaccia).

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    1. I liked the softness the OO flour added, but I should try your version 🙂

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  3. Tandy, I’m behind with my blog reading, but I was so thrilled when you tweeted that you were going to post this! Thank you! It’s amazing how well you’ve been able to adapt Cordelia to suit your personal preferences – baking bread really IS all about experience, isn’t it? Experimenting and playing – I’m getting great joy from watching you explore what the starter can do! xx

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    1. I am so loving this – I had no idea a sourdough could be so versatile and I think of you every day when I eat another slice of lovely bread or brownies! Baking with sourdough has been by far the greatest experiment of them all. And you will be pleased to know another part of Cordelia is making her way into the world tomorrow 🙂

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  4. I love sourdough, but so far have not baked any sourdough bread…yours look great Tandy…as for me depends on the kind of bread, I can go with soft or crusty.
    Have a wonderful week 🙂

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    1. I love using my starter as it adds such a nice depth of flavour to my breads. Have a great week as well 🙂

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  5. I was lucky enough to try some of Celia’s ciabatta tonight and it is deeelicious! 😀 I love seeing how much fun you’re having with baking!
    Lorraine @ Not Quite Nigella sharing the blog ♥ Make Your Own Dark Chocolate From Scratch!My Profile

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    1. I am so envious of that! I shall have to wish for a trip to Sydney 🙂

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  6. I like ciabatta with a drop of nice oil. When it’s freshly baked it tastes heavenly 🙂
    Marta @ What should I eat for breakfast today sharing the blog ♥ Green smoothie with pear, arugula and gingerMy Profile

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    1. the quality of the oil you use is very important 🙂

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  7. Definitely crunchy! Your bread looks fab 🙂

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    1. thank you Lisa 🙂

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  8. It looks good. I love a crusty bread but not the ones that hurt my mouth.

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    1. I so agree!

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  9. This looks really good, Tandy. I like a crusty loaf, but not so crusty that it tears my mouth when I bite into it. 🙂

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    1. Exactly how I like the loaf and for the same reason!

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  10. Great looking loaves Tandy.
    🙂 Mandy

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    1. thank you Mandy 🙂

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  11. Crusty! Thanks!

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    1. Nice to know that!

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  12. Oh My Tandy-this looks divine, and i also do not like the hard crust–

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    1. This is a very moreish loaf Usha 🙂

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  13. Your bread looks absolutely delicious 🙂

    Cheers
    Choc Chip Uru

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    1. Thanks, James ate the entire loaf bar a few slices in one go!

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