My First Ciabatta Mistake
I remember my first time making ciabatta. I was so impatient. I did not let the dough rise enough. The loaves came out flat as pancakes. I still laugh at that.
Good bread takes time. It cannot be rushed. Waiting for the dough to double is the most important step. This waiting matters because it gives the bread its light, airy holes. It builds the flavor, too.
Getting Your Dough Ready
First, mix your starter, water, salt, and flour. Just stir until everything is wet. Then walk away for half an hour. This rest makes the flour happy. It soaks up the water.
Now for the stretch and folds. It is like tucking a blanket around the dough. You pull it up and fold it over. Do this every 30 minutes. It builds strength without hard kneading.
The Long, Cold Wait
After the dough doubles, it goes into the fridge. It sleeps there overnight. This slow, cold rest is magic. It makes the flavor deep and wonderful.
Why does this matter? Slow fermentation is the secret to great bread. It is why your kitchen will smell like a bakery. Do you like a tangy flavor or a mild one? The longer it rests, the more tang you get.
Shaping and Baking Day
The next day, be gentle with your dough. You want to keep all those lovely bubbles inside. Shape it into a rectangle on a floured counter. Then, cut it into pieces.
Fun fact: “Ciabatta” means “slipper” in Italian. The shape is supposed to look like a comfy slipper! Let your little loaves rise again for an hour or two. They will get puffy.
The Secret to a Crusty Top
Now for the oven trick. You need steam. Put a pan in the bottom of your oven while it heats up. When you put the bread in, toss some water into the hot pan.
Be careful, it will sizzle and steam! This steam gives the bread a thin, crackly crust. Doesn’t that smell amazing? It is my favorite part of baking. What is your favorite part of the baking process?
Your Turn to Bake
When the bread is golden, take it out. Let it cool on a rack. I know it is hard to wait. But cutting it too soon makes it gummy.
This recipe makes more than one loaf. It is perfect for sharing. Will you share your first loaf with a neighbor or keep it all for yourself? Tell me about your baking adventure. I would love to hear your story.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Sourdough starter | 1 cup / 227 grams | Bubbly and active |
| Water | 2 cups / 472 grams | |
| Salt | 1 tablespoon / 17 grams | |
| Bread flour | 4 ½ cups / 630 grams |
My Sourdough Ciabatta Adventure
Hello, my dear! Let’s bake some ciabatta. This bread is full of big, wonderful holes. It is perfect for a messy sandwich. I love the way it feels in my hands.
My grandson calls it “hole-y bread.” I still laugh at that. Making it is like a little science project. You just need patience and a happy starter. Are you ready? Let’s begin our kitchen adventure together.
Steps to Make Your Ciabatta
Step 1: First, wake up your sourdough starter. Feed it 4 to 12 hours before we start. You want it to be bubbly and active. It should look hungry and eager to work. This makes the bread light and airy.
Step 2: Now, gently mix the starter, water, salt, and flour. Just stir until everything is combined. Do not worry about kneading it yet. Let the dough rest for 30 minutes. This rest is called autolyse. It helps the flour drink up the water.
Step 3: Next, we do stretch and folds. Do three sets, each 30 minutes apart. Wet your hands so the dough does not stick. Stretch the dough up and fold it over. Turn the bowl and repeat. Cover the bowl between sets. (My hard-learned tip: A damp tea towel works better than plastic wrap. It keeps the dough from drying out.)
Step 4: Let the dough rise until it doubles in size. This can take about 4 hours. It depends on how warm your kitchen is. Then, tuck the bowl into the fridge. Let it sleep there for 12 to 24 hours. This slow rest gives the bread amazing flavor.
Step 5: The next day, be very gentle with the dough. We want to keep all those lovely bubbles. Shape it into a rectangle on a floured surface. Then, cut it into 8 equal pieces. I use a bench scraper for this. It makes everything so much easier.
Step 6: Let the little loaves rise for 1 to 2 hours. Meanwhile, heat your oven very hot. Put a pizza stone inside to heat up. Also, place a cast iron skillet on the bottom rack. We will add water to it for steam. This steam makes the crust wonderfully crunchy.
Step 7: Carefully slide the loaves onto the hot pizza stone. Pour a bit of water into the hot skillet. Be careful of the steam! Doesn’t that smell amazing? Bake for about 25 minutes. They are done when the crust is a deep, golden color.
Finally, move your beautiful ciabatta to a cooling rack. You must let it cool completely. I know it is hard to wait. The smell is so tempting. What’s your favorite thing to eat with fresh, crusty bread? Share below!
| Cook Time | 25 minutes |
| Total Time | 18-26 hours (mostly waiting!) |
| Yield | 8 rolls |
| Category | Bread, Baking |
Three Tasty Twists to Try
Once you master the basic recipe, you can have some fun. I love adding little surprises to my dough. It makes each batch a new experience. Here are a few of my favorite ideas.
- Rosemary & Sea Salt: Chop up some fresh rosemary. Sprinkle it and some big salt flakes into the dough during the first mix. It smells like an Italian garden.
- Sundried Tomato & Basil: Chop a handful of soft sundried tomatoes. Add them with some dried basil. It makes the bread taste like summer pizza.
- Garlic & Herb: Mince a clove or two of garlic. Mix it with your favorite dried herbs like oregano or thyme. This is perfect for tearing apart and sharing.
These little changes can make your bread so special. Which one would you try first? Comment below!
How to Serve Your Beautiful Ciabatta
Oh, a warm loaf of ciabatta is a wonderful thing. I love to serve it with a small bowl of good olive oil for dipping. A sprinkle of pepper on the oil is nice. It is also perfect for big, messy sandwiches with meats and cheeses.
For a soup night, nothing is better than a chunk of this bread. It is fantastic for soaking up the last bits in the bowl. My family fights over the last piece! For a drink, a cold glass of milk is just right. For the grown-ups, a crisp Italian white wine pairs beautifully.
There are so many ways to enjoy it. Which would you choose tonight?
Keeping Your Ciabatta Fresh
Fresh ciabatta is best eaten the day you bake it. But you can keep it tasting great. Let the bread cool completely first. Then store it in a paper bag for one day.
For longer storage, wrap it tightly and freeze it. I slice mine before freezing. This way, I can take out just one piece for toast.
I once put a warm loaf in a plastic bag. It became soft and soggy. We learned that lesson together. Now you know too.
Batch cooking saves you time and energy. Making two loaves is as easy as one. You will thank yourself on a busy day.
Have you ever tried storing it this way? Share below!
Common Ciabatta Troubles and Fixes
Is your dough too sticky? Wet your hands with water. This stops the dough from sticking to your fingers. It makes handling it much easier.
Did your bread not get big air pockets? You might have handled it too roughly. Be gentle when shaping the dough. I remember when I was too rough with my first batch.
Is the crust not crispy enough? The steam in the oven is the secret. That hot water creates a wonderful, crackly crust. A good crust makes the bread feel special.
Fixing small problems builds your confidence. You learn more with every loaf you bake. Which of these problems have you run into before?
Your Ciabatta Questions Answered
Q: Can I make this gluten-free? A: You can try a gluten-free bread flour blend. The texture will be a little different but still tasty.
Q: Can I make the dough ahead? A: Yes. The long fridge rest is perfect for this. You can bake it when you are ready.
Q: What if I don’t have a pizza stone? A: A simple baking sheet works just fine. Your ciabatta will still be wonderful.
Q: Can I double the recipe? A: Absolutely. Just use a very large bowl for mixing.
Q: Any optional tips? A: A little rosemary in the dough is lovely. Which tip will you try first?
Share Your Baking Joy
I hope you love baking this ciabatta. There is nothing like the smell of fresh bread. It fills your whole home with warmth.
Fun fact: The word ‘ciabatta’ means ‘slipper’ in Italian. It is named for its shape.
I would love to see your beautiful loaves. Sharing food is a way of sharing happiness. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Sourdough Ciabatta Bread Recipe and Baking Guide
Description
Craft your own rustic, crusty Sourdough Ciabatta Bread with this detailed recipe and baking guide, featuring an airy crumb and deep flavor.
Ingredients
Instructions
- Feed sourdough starter 4-12 hours before starting the sourdough ciabatta dough.
- Gently combine the starter, water, salt and flour in a large mixing bowl. Allow the dough to rest for 30 minutes to autolyse.
- Perform three series of stretch and folds each 30 minutes apart. (Make sure to cover the bowl with plastic wrap, foil, or a damp tea towel in between so the dough doesn’t dry out.)
- To do this, first stretch the dough up about 6 -12 inches on one side, and then push it in to the center of the dough. Turn the bowl a quarter turn, and repeat the process, turn a quarter turn, repeat the stretch and fold.
- Cover the bowl with a damp tea towel, and allow it to rise until doubled. The time this takes will depend on the temperature of your house and how active your starter is. For me, this usually takes about 4 hours.
- Transfer the dough to the refrigerator and allow it to ferment for 12-24 hours.
- The next day, slide the dough out of the bowl and onto a floured work surface. Be careful not to deflate the bubbles.
- Gently shape the dough into a rectangular shape, and dust the top with flour.
- Divide the dough into 8 equal pieces by cutting it down the middle lengthwise and then making three cuts on each side.
- Use the bench scraper to gently transfer the rolls to parchment paper.
- Cover with a tea towel and allow to rise 1-2 hours.
- Preheat pizza stone at 475 and put a cast iron skillet on the bottom rack.
- Add a bit of water to the cast iron skillet on the bottom rack for steam (this helps the crust to develop a golden color and give it an extra-crusty crust).
- Slide the loaves onto the pizza stone (with the parchment paper) or a large baking sheet, and place into the hot oven.
- Bake for 25 minutes or until the crust is golden.
- Move to a cooling rack to cool.
Notes
- The rising time can vary significantly based on the temperature of your kitchen and the activity level of your sourdough starter.