Recipe: Appetizing Sourdough ciabatta bread

Sourdough ciabatta bread. The following sourdough ciabatta bread recipe results in four large ciabatta. I baked these in two batches of two in my home oven. When baking the first two, I placed the remaining two in the fridge.

How to make Sourdough Ciabatta bread, easy step by step instructions from start to finish. Sourdough ciabatta is one of the simplest sourdough bread recipes you can make. This recipe yields a wide open crumb and a beautiful flavor. You can cook Sourdough ciabatta bread using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Sourdough ciabatta bread

1. You need 380 gr of bread flour (13% protein).
2. It's 100 gr of whole-wheat flour.
3. It's 420 gr of water.
4. Prepare 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. It's of Flour for dusting.

Sourdough Ciabatta Bread. this link is to an external site that may or may not meet accessibility guidelines. Ciabatta bread is a classic Italian style bread that translates to mean "slipper bread" due to the Learn how to make ciabatta bread with this step-by-step recipe. This recipe will help you achieve. Sourdough Ciabatta Italian bread recipe is also know as Italian Slipper Bread, as ciabatta is an Italian word meaning slipper.

Sourdough ciabatta bread instructions

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..
   
5. Pat the dough into a rectangle. Cut the rectangle into 6 roughly equal portions..
   
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..
   

This bread has a crunchy crust with an extra-light interior. Regular sourdough bread, french baguette, rye bread. Then you think about a ciabatta. This is my recipe for sourdough ciabatta. Ciabatta and sourdough are popular variations, but do you know what makes them distinct?