• Babette Kourelos

Sourdough Ciabatta


Ciabatta is always a favourite! Whether you eat it as a beautiful gourmet sandwich or tear it into small morsels and dip it into extra virgin olive oil and balsamic vinegar, this classic Italian 'slipper bread' is the stuff of pillowy, bubbly, gluten dreams.


Although I have already shared a cold fermented Ciabatta recipe on the blog, there is always room for a sourdough version - well at least in my carb-loving opinion!


So without further ado, here is the fourth recipe in the Sourdough September Challenge.



Ingredients:


500g AP or strong white bread flour (the higher the protein % - the better the bubbles)

400g water (room temperature)

100g active starter

13g fine sea salt

10g extra virgin olive oil (I may have used a little more!!)


Method:


1) Combine all ingredients in a medium sized bowl. The dough should be relatively wet and sticky but manageable.

2) Stretch and fold the dough every hour for 4 - 5 hours.

3) Divide the dough in two and shape into long rectangles.

4) Dust with flour and transfer to a couche or a baking sheet lined with baking paper.

5) Allow to rise for 2 hours.

6) Bake with steam at 260 degrees C or 500 degrees F for 35-40 minutes.

7) Allow to cool completely before slicing!


Note: Ciabatta can also be used to make delicious garlic croutons, gourmet breadcrumbs, tartines and/or bruschetta.


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