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Sourdough Ciabatta

By From Luxembourg With Loaf · Last edited Apr 9, 2026

Lean Yeasted BreadsItalian Rustic

This simple sourdough ciabatta is perfect to prepare in the morning for an evening barbecue!

#SOURDOUGH #CIABATTA
BEGINNER 2 days
YouTube
Total weight
848g
Yield
2units
Unit weight
424g
Hydration
75%
0

Ingredients

Stiff Starter

120g

Prepare the other night

Wheat Flour
100%75g
Water
49.3%37g
Sourdough
10.7%8g
3 ingredientsFlour basis: 75g

Final Dough

848g
Bread flour
100%400g
Stiff Starter
30%120g
Water
80%320g
Salt
2%8g
4 ingredientsFlour basis: 400g

Process

1

Autolyse

2h

Mix flour with 80% of the water. Cover it and wait 2h.

Uses:Final Dough
2

Mix

30m

Add all other besides the salt and a tiny bit of water. Let ferment for 30min

3

Salt

30m

Add the salt, wait for 30min

4

Coil Folds

4h

Do 4 sets of coil folds with 30 minutes break.

5

Bulk Fermentation

4h
6

Shape

90min

Dump on floured countertop, divide into 2. Place on baking paper, cover it with a kitchen towel and let ferment for 90 minutes.

7

Bake

Baking Phases
1
250°C
15
with steam
2
230°C
15
without steam

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