Sourdough ciabatta bread recipe
Sourdough Ciabatta Bread recipeThis article was published by: Matthew
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Recipe introLooking to bake a delicious and crusty bread at home? Look no further than this Sourdough Ciabatta Bread recipe. With its light and airy texture, this Italian classic is perfect for sandwiches or enjoying on its own. The recipe calls for just a handful of ingredients, including sourdough starter, flour, water, salt, and olive oil. Get ready to impress your family and friends with your homemade artisanal bread.
Keywords: sourdough, ciabatta bread, recipe, homemade, artisanal.
sourdough ciabatta bread recipe details
|300 g||Sourdough sponge (proofed starter)|
|235 g||strong white bread flour|
|40 g||strong wholemeal bread flour|
|13 g||olive oil (approx. 1 tbsp)|
|150 ml||warm water|
InstructionsFor the 300 g of sponge:
The day before baking take out your sourdough starter and let it stand to warm up. Then mix the starter with 150g strong white bread flour and 150ml warm water. Cover and let work for 6 hours or until morning. Use a bigger bowl as the starter will rise.
The next morning you mix flour, salt, olive oil and the sponge together. Then slowly add the warm water, little at time and start kneading the dough. You might not need all the water. Knead until dough is light and soft. Oil a big bowl and let the dough rest for 2 hours, folding the dough after 30, 60 and 120 minutes to activate the gluten.
To fold stretch the dough on a surface sprinkled with semolina flour from north to south, then fold 1/3 from north to south, then 1/3 from south to north. Then stretch from east to west, folding as before. Then put it back into the bowl. Now put the bowl into the fridge over night or for at least 7 hours to let it rise slowly.
Take it from the fridge and leave warming up for 1,5 hours. Then put the dough into a greased cake form. Be careful not to press out the air.
Heat oven to 250°C. When oven is hot put bread in and pour 100 ml hot water into the oven sheet. Bake for 10 minutes, the water will produce steam. Then open the oven to let the steam out, sprinkle the bread with water and turn the heat down to 220°C. Bake for another 30 minutes.
ca. 22 hrs
Grade of difficulty:
Calories per portion:
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