Sourdough Ciabatta is my all time favorite sandwich bread. With a crunchy exterior and a tender and airy interior, this ciabatta is a perfect way to elevate your favorite, everyday sandwich combinations. Whether you're crafting a good old PB&J or simply ripping off a chunk and enjoying with some olive oil, this Sourdough Ciabatta will definitely lead your taste buds on a roller coaster of delight!
Ingredients:
Leavin:
15 g strong active starter
25 g breadflour
5 g wholegrain flour
30 g water
Main Dough:
300 g strong bread flour (90%)
30g whole wheat flour (10%)
66g levain (20%)
6.6g sea salt (2%)
257g water (78%)
9 g olive oil
Step-by-step instructions:
Step 1:
Prepare Levain-- Mix the ingredients for the levain 4-5 hours before making the main dough. Cover the mixture and let it rise in a warm spot until it doubles or triples in size and becomes bubbly.
Step 2:
Autolyse (Main Dough)- In a large bowl, combine the bread flour and water to form a shaggy dough. Cover the bowl and let it rest (autolyse) for 1-2 hours. This resting period helps develop the gluten in the dough.
Step 3:
Mix the Levain- Add the levain to the autolysed dough and mix well until fully combined. This should take a few minutes. Cover the bowl and let it rest for 30 minutes.
Step 4:
Mix in the Salt and Olive oil-- Add the sea salt to the dough and mix thoroughly until it becomes smooth. Then slowly add in the olive oil and mix it until its all incorporated. Transfer the dough to a lightly oiled bowl. Cover the bowl and proof it for 4 hrs.
Step 5:
Bulk Fermentation-- Wet your hands and reach underneath the dough, then pull it up and fold it over itself. Rotate the bowl slightly, and repeat this folding process from all sides of the dough. Cover the bowl and let the dough rest for 30 minutes. Repeat this folding process 3-4 times with 30-minute rests in between each fold. This helps to develop gluten and strengthens the dough. The total bulk fermentation time is 4 hours. If you have any confusions regarding the bulk fermentation, please visit the 'Bulk Fermentation-- Step by Step' post under 'Sourdough Basics'.
Step 6:
After 4 hours the dough should have doubled in size. The dough should be very bubbly and airy at this stage. Transfer the dough to the fridge for cold proof overnight.
Step 7:
Shaping and Final Proof-- Next morning take the dough out of the fridge. Flour your work surface and gently turn the dough out onto it.Divide the dough into two equal portions. Shape each portion into a rectangular or oval shape, being gentle to preserve the air bubbles. Place the shaped loaves on a well-floured couche or kitchen towel, seam side down. Cover loosely with plastic wrap and let them proof for about 1-2 hours, or until they've puffed up and are noticeably airy.
Step 8:
Baking-- Preheat your oven to 500°F (250°C) with a baking stone.Put a pan under the baking stone to create steam. Slide the loaves on the preheated baking stone.Throw 8-10 icecubes into the empty pan for steam. Bake for 8-10 minutesThen lower the temperature to 475F(245c).Remove steam.
Bake for another 15 minutes or until the ciabattas are golden brown and sound hollow when tapped on the bottom.
Let them cool on a wire rack for at least 30 minutes before slicing.
Enjoy your homemade sourdough ciabatta! The process requires some time and attention but results in delicious, airy, and chewy loaves. They are perfect for making crusty sandwiches.
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