Sourdough Ciabatta
Prep time
Cook time
Total time
Ciabatta is one of my favorite breads to make. It is quick, easy and delivers a satisfying toast.
Recipe type: Bread
Cuisine: Italian
  • 1 pound (2 cups) Water
  • 4 ounces (1/2 cup) Sourdough Starter
  • 1 pound (4 cups) Bread Flour
Add to Sponge
  • 3 ounces (1/3 cup) Olive oil
  • 1 Tablespoon Salt
  • 8 oumces (2 cups)All-purpose flour
  • 1¼-1½ cups water
  1. In a large mixing bowl combine sponge ingredients: water, sourdough starter, bread flour.
  2. Cover and let rest for 30 minutes.
  3. Use a paddle attachment to add olive oil and salt (or mix in by hand).
  4. Let rest for another 30 minutes.
  5. Add flour and water, using the water as a variable. The consistency needs to be like thick pancake batter.
  6. Perform 3 folds total with about 20 minutes of rest time in between. The dough will stretch and become much more cohesive with each fold.
  7. Prepare a baking pan by lining it with parchment paper and dusting with flour.
  8. Lay out the dough into an elongated shape, making one large flatbread or you may separate into 2 smaller breads. You may also shape into individual buns by dividing the dough into equal amounts and gently shaping into rounds.
  9. Dust with flour on top and set in a warm place to proof for about 1-2 hours.
  10. Bake in a preheated 425 F oven for 20-30 minutes or until golden.
For a whole-grain Ciabatta I used: 10 ounces Hard Red Wheat, 6 ounces Kamut for the bread flour amount. For the all-purpose flour I used: 8 ounces Soft White Wheat
Recipe by Welcome 2 Our Table at