Sourdough Ciabatta

Recipe by Galley Wench
READY IN: 2hrs 20mins
YIELD: 3 loaves




  • 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.