Sundried Tomato Sourdough Ciabatta
By From Luxembourg With Loaf · Last edited May 1, 2026
Sundried Tomato Sourdough Ciabatta
By From Luxembourg With Loaf · Last edited May 1, 2026
I am fascinated by ciabatta bread. Not because it's called slippers and looks like it, but because it provides a good canvas for additional ingredients. Today I add dried tomatoes. This is yes almost an umami smell comes into the bread.
- Total weight
- 1170g
- Yield
- 2units
- Unit weight
- 585g
- Hydration
- 86%
Ingredients
Levain
125gFinal Dough
1170gProcess
Levain Preparation
Mix the rye flour, water, and sourdough starter. Cover and allow to ferment overnight.
Initial Mixing
Combine the pizza flour, levain, water (with ice if necessary), and sugar in a mixer. Mix at low speed for 10–15 minutes until the dough clears the sides of the bowl.
Developing the Dough
Add the salt and increase the mixer speed. Slowly stream in the olive oil while continuing to mix.
Inclusions
Add the tomato paste and dried tomatoes. Mix at high speed for 2 minutes until evenly incorporated.
Resting
Allow the dough to rest in the mixer bowl for 30 minutes.
Bulk Fermentation & Folding
Transfer the dough to a greased plastic container and form into a ball. Rest for 30 minutes. Perform one set of coil folds every 30 minutes for a total of 2 hours (4 sets of folds).
Final Rise & Cold Proof
Let the dough rise at room temperature for 1 hour, then transfer the container to the refrigerator overnight.
Dividing & Shaping
The following morning, remove the dough from the fridge and let it sit in the container for 30 minutes. Gently tip the dough onto a work surface and divide into two equal parts.
Final Proof
Place the dough pieces in a floured kitchen towel (couche) and allow to ferment for 2 hours.
Baking
Initial Bake
Final Bake
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