Sourdough Ciabatta

Sourdough Ciabatta created by Galley Wench

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.

Ready In:
2hrs 20mins
Yields:
Units:

ingredients

directions

  • In a large bowl mix together the water, milk, olive oil, and starter.
  • Mix the yeast and salt into the flour.
  • Stir 6 cups of flour into the liquid mixture, a cup at a time, until you have a dough the consistency of drop-cookie batter.
  • Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth and satiny.
  • The dough should be on the slack side, but not oozy; it needs to be able to hold its shape in the oven.
  • Place the dough in an oiled bowl and cover with plastic wrap or a damp towel.
  • Place the bowl in a warm spot and let the dough rise, undisturbed, about 1 1/2 to 2 hours, or until doubled in size.
  • Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into three pieces.
  • Form the loaves into torpedo shapes, and place the loaves on parchment-lined baking sheets.
  • With a serrated knife or lamé, make three slashes in the tops of the loaves, each 1/2-inch deep.
  • Cover with a damp towel.
  • Let the loaves rise until they look puffy.
  • This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.
  • Brush or spray the loaves with water; a plant mister is good for this job.
  • Bake for 10 minutes, spraying the loaves with water two more times.
  • Lower the oven to 375°F and bake for an additional 25 minutes, or until golden brown.
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RECIPE MADE WITH LOVE BY

@Galley Wench
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@Galley Wench
Contributor
"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."
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  1. PanNan
    This was very easy to make and tasted very good. I made half of the recipe and used the KitchenAid to knead the dough. I made one large loaf. The top half was airy and had nice holes in the bread, but the bottom half didn't. It was still very tender and tasty. My loaf may have been too big to get the right texture throughout. I'll keep playing with it because it was really close to perfect.
    • Review photo by PanNan
    Replies 1
  2. Bonnie G 2
    Sourdough Ciabatta Created by Bonnie G 2
    Reply
  3. Bonnie G 2
    Sourdough Ciabatta Created by Bonnie G 2
    Reply
  4. Bobby K.
    absolutely awesome
    Reply
  5. gailanng
    Wonderful bread! Right when I thought life was getting just too easy, I find me another sourdough bread recipe. I'm lucky like that.
    Reply
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