Article Summary
High-hydration ciabatta recipe with 85% hydration for maximum hole structure. Covers the no-knead technique, gentle handling to preserve bubbles, shaping without degassing, and baking on a stone for crispy crust.
8 minute read
•Recipe
Rustic Sourdough Ciabatta
Ciabatta—meaning "slipper" in Italian—is known for its flat shape and incredibly open, hole-filled crumb. This sourdough version takes it to the next level with complex flavor.
Ingredients (2 loaves)
- 75g active sourdough starter
- 400g bread flour
- 340g water (85% hydration)
- 8g salt
- 2g olive oil (optional)
Method
Day 1 (Evening)
- Dissolve starter in water
- Add flour, mix until shaggy
- Rest 30 minutes (autolyse)
- Add salt, mix with wet hands
- Perform coil folds every 30 min for 2 hours
- Cover and refrigerate overnight
Day 2
- Remove dough 2 hours before baking
- Very gently turn onto well-floured surface
- Divide in half with bench scraper
- Stretch each piece into rectangle
- Fold in thirds like a letter—gently!
- Rest 30 minutes
- Transfer to parchment with floured hands
- Bake at 450°F on stone for 25-30 min
Key Tips
- Handle gently—preserve those bubbles
- High hydration = sticky dough, use wet hands
- Don't punch down or degas
- Flour generously for shaping
Topics Covered
recipeciabattaitalianhigh-hydration
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DR
David Rodriguez
AuthorSourdough Expert & Artisan Baker
Passionate about the art and science of sourdough baking. Sharing knowledge to help home bakers create beautiful, delicious bread.
Published April 1, 2024
