1/5 Photos of Sourdough Ciabatta
2 hrs 20 mins
Galley Wench's Note:
As you'll note, there is a wide range in the amount of flour needed. The essence of ciabatta is it's coarse texture with large interior holes; this is possible with the right proportion of flour and liquid. A dough with too much flour will have a fine texture; a slack dough, one with too much liquid, will spread out on the baking sheet, rather than rising up. Experience, and maybe a few failures, will teach you just what the dough of a perfect ciabatta should feel like. Found this recipe on King Arthur's website.
My Private Note
Units: US | Metric
- 1In a large bowl mix together the water, milk, olive oil, and starter.
- 2Mix the yeast and salt into the flour.
- 3Stir 6 cups of flour into the liquid mixture, a cup at a time, until you have a dough the consistency of drop-cookie batter.
- 4Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth and satiny.
- 5The dough should be on the slack side, but not oozy; it needs to be able to hold its shape in the oven.
- 6Place the dough in an oiled bowl and cover with plastic wrap or a damp towel.
- 7Place the bowl in a warm spot and let the dough rise, undisturbed, about 1 1/2 to 2 hours, or until doubled in size.
- 8Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into three pieces.
- 9Form the loaves into torpedo shapes, and place the loaves on parchment-lined baking sheets.
- 10With a serrated knife or lamé, make three slashes in the tops of the loaves, each 1/2-inch deep.
- 11Cover with a damp towel.
- 12Let the loaves rise until they look puffy.
- 13This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.
- 14Brush or spray the loaves with water; a plant mister is good for this job.
- 15Bake for 10 minutes, spraying the loaves with water two more times.
- 16Lower the oven to 375°F and bake for an additional 25 minutes, or until golden brown.
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Nutritional Facts for Sourdough Ciabatta
Serving Size: 1 (1269 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 997.4
- Calories from Fat 84
- Total Fat 9.3 g
- Saturated Fat 2.4 g
- Cholesterol 8.5 mg
- Sodium 2364.7 mg
- Total Carbohydrate 194.7 g
- Dietary Fiber 7.4 g
- Sugars 0.6 g
- Protein 28.9 g
The following items or measurements are not included: