Sourdough Olives Ciabattinis
By From Luxembourg With Loaf · Last edited Apr 19, 2026
Sourdough Olives Ciabattinis
By From Luxembourg With Loaf · Last edited Apr 19, 2026
This is my first attempt at baking Olivien Ciabattini. Compared to a large ciabatta, these roll-sized loaves make a great snack for a barbecue!
- Total weight
- 1,200g
- Yield
- 6units
- Unit weight
- 200g
- Hydration
- 78%
Ingredients
Stiff Starter
156gPrepare the evening before
Final Dough
1,200gProcess
Mix
Mix the flour and starter with 80% of the cold water at medium speed for about 5 minutes. Then add the remaining 10% of the water and mix at high speed. Make sure the temperature of the dough does not exceed 27°C (80°F)! It is better to stay below 20°C for the best results. Add the salt and the remaining water. Mix for another five minutes at high speed, then add the olives and herbs and mix for a further two minutes. Transfer the dough to a greased container.
Coil Folds
Do 3 sets of coil folds with 30 minutes in between.
Bulk fermentation
Let the dough ferment for 4-5h until nearly doubled
Cold Fermentation
Put the dough into the fridge over night
Baking
Dump the container of your dough. Divide it 6 portions and bake steam for 30-35 minutes. Release the steam after 10 Minutes.
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