Description
Learn how to make Small Batch Sourdough Ciabatta Bread at home with our easy recipe. Discover the secret to perfect crust and crumb texture. Try it now!
Ingredients
Scale
- 60 grams sourdough starter (approximately 1/4 cup)
- 240 grams water, at room temperature (1 cup)
- 6 grams salt (1 teaspoon)
- 300 grams all-purpose flour (2 + 1/2 cups)
Instructions
- Step 1: In a large mixing bowl , whisk to combine sourdough starter, water, and salt until the starter dissolves.
- Step 2: Add flour and mix well to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl and let the dough rest for one hour. Resting helps build gluten strength naturally.
- Step 3: Apply some water on your hands and stretch and fold the dough in the bowl by folding the edges over to the centre, one edge at a time. Wet hands make it easier to work with the dough and it should take you less than a minute to fold over all 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes.
- Step 4: Stretch and fold the dough again, cover, and let dough rest until it almost doubles in size. It takes about 4 to 6 hours for the dough to double in size, depending on the room temperature (but it can take up to 8 hours if the room temperature is very cold). Since ciabatta dough is extremely wet and sticky with over 80% hydration, a couple sets of stretching and folding plus resting will be sufficient to build gluten strength, which results in chewy and tasty ciabatta bread.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg