Ciabatta made with sourdough? Yes please!!! Ciabatta is one of those breads you wish you can make at home, oh wait, you can! Follow these simple instructions and you’ll be making sourdough ciabatta more often then you think!
Fun fact: ciabatta means “slipper” in Italian!
I have only made this recipe twice, so there not perfect in shape, as mommy said in a loving way, “they kinda look like a manatee” haha! But that’s the awesome thing about bread! Pretty much it will taste good no matter how they look.
Slab some jam on top, make it into a panini, or make a thyme garlic butter by melting grass fed butter, then adding thyme, salt, granulated garlic, and black pepper, now spread it on your ciabatta and bam! Soooo good…
Now, how do you make this sourdough ciabatta?
I use my simple sourdough recipe for different breads, but this ones my favorite:)
This makes 2 ciabatta loaves…
3/4-1 cup (it varies depending on your starter) 130g Levain
2 cups/473g warm water (85-110degrees)
5 1/2 cups/700g All purpose flour
1 Tbs/18g salt (I like pink Himalayan)
1Tbs yeast
3Tbs olive oil
- Mix the levain, warm water, and 1Tbs of the olive oil in large bowl, now add 3 cups of the flour and salt. Mix until fully incorporated. Place a kitchen towel over the top and let it sit overnight.
- in the morning, add the yeast, and the rest of your flour. Knead by folding the dough over and turning quarter and folding again, about 15 times. Place the rest of the olive oil in a bowl and put your dough into it.
- Let it rise for 1 hour then punch down. Let it rise for another hour then punch down again. Do this one more time, this is what gives it those big holes. This will take a total of 3 hours. Now preheat your oven to 425 degrees, if you have aero bake then put it on for more crunchier bread. Place baking stones in your oven.
- Shape your dough by cutting it in half then stretching it until it’s about 8 inches long. Place on baking stones and bake for about 30 minutes, or until the tops are browned.
- Enjoy!!!
the potters table 