At a Glance
Ciabatta is a high-hydration wheat loaf prized for an open, irregular crumb and thin, blistered crust. This sourdough version uses a mature levain and hydrated dough (70–80%) handled with gentle stretches, coil folds or slap-and-fold to develop gluten without aggressive kneading. Expect a chewy interior and pronounced oven spring when fermented and baked with steam.[1] [2] [3]
Not suitable if:
- • You prefer low-hydration, tight-crumb loaves → try a rye loaf instead
- • You lack a reliable active starter → create or refresh a starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Dough Scraper/Bench Knife
Makes handling very wet dough and transferring easy
Dutch Oven or Cast Iron Pot
Creates reliable steam chamber for oven spring
Banneton Proofing Basket
Helps shape and support loose, high-hydration loaves
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Ingredients
Weigh all ingredients on a kitchen scale. High hydration makes volumes unreliable — grams only.[1]
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour (or strong wheat flour) | 800g | 100% | Use higher-protein bread flour for structure at high hydration[7] |
| Water | 600g | 75% | 70–80% is typical; 75% is a good starting point for home bakers[1] [2] |
| Active levain (100% hydration) | 200g | 25% | Fully mature, showing bubbles and rise |
| Salt | 18g | 2.25% | Add after autolyse |
| Olive oil (optional) | 10g | 1.25% | For a softer crust and classic flavor |
Schedule
Single-Day (Warm Kitchen)
Start in the morning, bake afternoon
Night-to-Day (Cold Retard)
Use fridge to fit baking into busy schedules and develop flavor
💡 Tips
- Underproofed dough will be tight and resist stretching — allow more time during bulk fermentation[1] [4]
- Cold retard slows fermentation and enhances flavor; schedule can be extended up to 48h with minor tang increase[1] [3]
Step by Step
Autolyse
In a large mixing bowl mix flour and water until no dry streaks remain. Rest 30–60 minutes. Autolyse hydrates flour and begins gluten development, making later folding more effective and improving crumb openness.[1] [7]
⏱ 30–60 minutes
Add levain and salt
Add mature levain and salt to the autolysed dough. Incorporate by squeezing and folding in the bowl, or use a dough scraper to turn the dough. Salt tightens gluten and controls fermentation rate.[1] [2]
⏱ 5–10 minutes
Build strength with folds
For wet dough use coil folds, stretch-and-folds, or slap-and-fold on a lightly oiled surface. Perform 3–5 sets every 20–45 minutes during bulk fermentation until dough shows structure and bubbles.[1] [4]
⏱ During bulk (approx. 2–4 hours)
Pre-shape and bench rest
Turn dough onto a well-floured surface (use semolina or rice flour). Using a dough scraper, divide into loaves or rolls and perform a loose pre-shape — do not degas. Rest 15–30 minutes uncovered to relax the dough.[3] [2]
⏱ 15–30 minutes
Final shape
For ciabatta, gently stretch each piece into an oblong on a heavily floured or semolina-dusted couche or tray. Use a banneton proofing basket or well-floured couche for support if needed. Maintain bubbles by handling minimally.[1] [3]
⏱ 5–10 minutes
Proof or retard
Proof at room temperature until slightly jiggly (short proof) or retard in the fridge 12–48 hours for flavor and easier scheduling. Cold retard firms dough making transfer easier and deepens flavor complexity.[1] [3]
⏱ 30–90 minutes room temp or 12–48 hours in fridge
Bake with steam
Preheat oven to 480°F/250°C with your Dutch oven or cloche inside for at least 30 minutes. Transfer loaves to parchment paper, score lightly with a bread lame if desired, and place in the hot vessel. Bake covered 12–15 minutes, remove lid, lower to 400°F/200°C and bake 15–25 more minutes until crust is deep golden and loaf sounds hollow. Check internal temperature with an instant-read thermometer if uncertain (around 205°F / 96°C).[1] [2]
⏱ Approximately 30–45 minutes total
Cool before slicing
Transfer to a rack and cool at least 1.5–2 hours. High-hydration crumb continues finishing as it cools; slicing too early produces a gummy texture.[3] [7]
⏱ 1.5–2 hours
Tips & Variations
Variations
Ciabatta rolls
Divide into 60–80g pieces and proof on parchment
→ Portion control for sandwiches and easier handling
Olive & rosemary
Fold 80g chopped olives and 2 tbsp chopped rosemary into dough after first fold
→ Savory flavor without altering hydration significantly
Lower hydration (for beginners)
Reduce water to 70%
→ Easier handling with slightly tighter crumb
Pro Tips
- 💡 Use a dough whisk for initial mixing to hydrate flour efficiently
- 💡 Dust work surface with parchment paper and semolina to reduce sticking during transfer
- 💡 If dough is too slack to transfer, chill it 15–30 minutes to firm slightly before moving[1] [4]
Common Issues
Common issues with high-hydration ciabatta and how to fix them:
Storage
Paper bag at room temp
2–3 days
Keeps crust crisper than plastic
Cloth bag or bread box
3–4 days
Maintains crumb without soggy crust
Freezing
Up to 3 months
Slice first, freeze in layers separated by parchment
⚠️ Avoid refrigeration — staling accelerates due to starch retrogradation[7]
Sources
-
[1]
The Perfect Loaf – Sourdough Ciabatta Bread Recipe | The Perfect Loaf – Link
-
[2]
King Arthur Baking / Full Proof Baking – Sourdough Ciabatta Sandwich Rolls Recipe | King Arthur Baking – Link
-
[3]
Alexandra's Kitchen – Simple Sourdough Ciabatta Bread | Alexandra's Kitchen – Link
-
[4]
The Fresh Loaf community – Sourdough Ciabatta | The Fresh Loaf – Link
-
[5]
Brotwein / Chefkoch listing – Ciabatta mit Weizensauerteig | Brotwein – Link