Sourdough Ciabatta Bread

Delicious, fluffy bread with crispy crust, perfect for homemade sourdough.

This Sourdough Ciabatta Bread is like having the best artisan bread on hand ... in one person portion size. You mix a few simple ingredients, give the dough time to do its thing, and somehow end up with bakery-style bread at home. The crust is thin and crisp, the inside is light and airy, and the flavor is perfect!

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Prep Time 25

Cook Time 20

Resting Time 1 6

Total Time 1 6 45

Servings 6 serving

Calories 191

Ingredients

240 g Water
6 g Salt
70 g Active sourdough starter
300 g Bread flour

Instructions

In a mixing bowl, stir together the water and salt. Add the sourdough starter and mix until fully dissolved.
Add the flour and stir until everything comes together into a sticky dough.
The dough should look wet and shaggy, this is exactly what you want.
Cover the bowl and let the dough rest for 30 minutes. This allows the flour to fully absorb the water.
With wet hands, lift one side of the dough and fold it toward the center. Turn the bowl a quarter turn and repeat.
Continue until all sides have been folded. Cover the bowl and repeat this stretch-and-fold process every 30 minutes for 3–4 rounds.
Transfer the dough to a straight-sided container and cover. Let it rise at room temperature for about 4 hours, or until slightly puffy and expanded. Once risen, refrigerate the dough for 12–24 hours. This slow fermentation improves flavor and texture.
Turn the cold dough out onto a well-floured surface. Gently pat it into a loose rectangle, then cut into four pieces.
Flour your hands and carefully lift each piece onto a lined baking sheet. Stretch them slightly to form a rustic ciabatta shape.
Cover the dough and let it rest for 1 hour while you preheat the oven. Bake at 475°F (245°C) for 10 minutes.
Reduce the temperature to 450°F (232°C), rotate the baking tray, and bake for another 10 minutes, or until golden brown.
Transfer to a wire rack and let cool for 20–30 minutes before slicing. Best enjoyed fresh, but these freeze well too.

Notes

This dough is very wet and can be tricky to handle. If it feels floppy, that’s normal. For reference, the finished bread should have large air holes. The shape may not be perfect because the dough is so wet and puffy, this is exactly how ciabatta is meant to be.

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