How to Cook Tasty Sourdough ciabatta bread

Delicious, fresh and tasty.

Sourdough ciabatta bread. Specifically, sourdough ciabatta, for the added complexity of flavor that natural leavening brings to the bread. Sourdough ciabatta not only has a lovely flavor, it is an excellent vehicle for some of my favorite foods. The chewy rough crust of ciabatta can withstand the juicy tomatoes of bruschetta or dripping BBQ sauce from pulled pork.

Sourdough ciabatta bread Add the flour and mix to form a sticky dough ball. The following sourdough ciabatta bread recipe results in four large ciabatta. I baked these in two batches of two in my home oven. You can have Sourdough ciabatta bread using 7 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sourdough ciabatta bread

  1. It's 380 gr of bread flour (13% protein).
  2. Prepare 100 gr of whole-wheat flour.
  3. Prepare 420 gr of water.
  4. It's 25 gr of olive oil.
  5. It's 85-100 gr of sourdough starter (50%rye 50%BF or 100%BF).
  6. Prepare 10 gr of salt.
  7. You need of Flour for dusting.

When baking the first two, I placed the remaining two in the fridge on a proofing board, still held at the sides by a couche (to retain shape). A normal ciabatta is a white bread, so we are only using bread flour. I am using an Italian flour called Caputo Manitoba Oro. The dough will be wetter than normal bread dough and should be really stretchy if the gluten is properly developed.

Sourdough ciabatta bread step by step

  1. Mix all the ingredients in the stand mixer for 25 minutes..
  2. Cover the bowl and let rest for 1 hour. Then perform 3 sets of coil fold (45’ each set).
  3. After 3 sets of coil fold, place the dough inside a box and cover with a lid, and transfer it to the fridge for 12-24 hours..
  4. When ready to bake, remove the vessel from the fridge. Dust the top of the dough liberally with flour. Dust a work surface liberally with flour, too. Turn the dough out onto the prepared work surface.. Sourdough ciabatta bread
  5. Pat the dough into a rectangle. Cut the rectangle into 6 roughly equal portions.. Sourdough ciabatta bread
  6. Transfer the portions to the baking tray with parchment paper, to a 475ºF oven for 20 minutes with steam. Lower the heat to 450ºF and bake for 10 minutes more..
  7. Transfer the rolls immediately to a cooling rack, and let cool for at least 20 minutes before cutting.. Sourdough ciabatta bread

Sourdough Ciabatta Ciabtta bread is mostly used a side bread dipping in oil or for sandwiches. It is a soft bread with large open holes and a crunchy crust that are perfect for catching all manner of great ingredients. How to make sourdough ciabatta Traditional sourdough ciabatta recipe, classic Italian bread Preparing the sponge: Measure the ingredients and take the time to do the sponge and dough by directions; otherwise, you won't get the right results! Dissolve the yeast in warm water. Add the flour in a large pot and pour in the yeast mixture.