Sourdough Ciabatta
A really simple ciabatta that never disappoints! It's good slathered in butter, with a good dipping oil, or for sandwiches. This dough is sticky, so be sure to wet your hands before doing stretch and folds.
Servings: 8
Calories: 214kcal
Ingredients
- 350 grams water
- 100 grams active sourdough starter
- 450 grams bread flour
- 10 grams salt
Directions
- Mix together the water and starter in a large bowl. Add the flour and salt and mix until no dry flour remains. Switch to mixing with your hands if it becomes too difficult. Dough will be shaggy at this point. Cover it and let it rest for 15-30 minutes, then do a round of stretch and folds. Do 2-3 more sets of stretch and folds over the next couple hours, as your schedule allows. Cover the bowl and let the dough rise for another 3-4 hours.Transfer the dough to a 9x13-inch pan, cover tightly, and refrigerate for 24-48 hours. When you're ready to bake, invert the pan to turn the dough out onto a generously floured surface. You may need to loosen a side of the dough with your hands, then let the weight of the dough pull the rest out. Tidy up the edges by pushing them in gently with a bench scraper to make a nice rectangle.Sprinkle the top of the dough with flour, then use the bench scraper to divide the dough into your desired number of loaves (see below). Transfer to parchment-lined baking sheets. Bake in a 450-degree oven for 20-25 minutes, until puffed up and golden brown.
Notes
Sizes of loaves - do 8 smaller loaves for individual ciabattas (perfect for sandwiches!) or 3 larger size loaves.
Nutrition
Calories: 214kcal (11%) | Carbohydrates: 43g (14%) | Protein: 7g (14%) | Fat: 1g (2%) | Saturated Fat: 0.1g (1%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 488mg (21%) | Potassium: 56mg (2%) | Fiber: 1g (4%) | Sugar: 0.2g | Vitamin A: 1IU | Calcium: 10mg (1%) | Iron: 1mg (6%)
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