sourdough ciabatta bread recipe

The Best sourdough ciabatta bread recipe

Easy Sourdough Ciabatta Bread

4.6 from 1640 votes

A light, airy ciabatta with a crisp crust and soft interior, perfect for sandwiches or serving with soups. This recipe is a must-try for any occasion.

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Prep Time1 hour 30 mins

Cook Time45 mins

Resting Time0 mins

Total Time2 hours 15 mins

Servings: 8 slicesCuisine: InternationalCalories: 300 kcal per slice

🥘Ingredients

For the Dough

• 3 cups bread flour
• 1 ½ cups warm water (110°F)
• 1 tbsp active sourdough starter
• 1 tsp salt

For the Pre-Dough (Bulk Ferment)

• 1 cup bread flour
• ½ cup warm water
• 1 tbsp active sourdough starter
• 1 tsp salt

For the Final Dough

• 2 cups bread flour
• ½ cup warm water
• 1 tbsp active sourdough starter
• 1 tsp salt

👨‍🍳Directions

1. 1
   Mix the pre-dough by combining flour, warm water, sourdough starter, and salt in a bowl. Let it rest for 12–16 hours at room temperature.
2. 2
   After the pre-dough has fermented, combine it with the remaining flour, water, starter, and salt. Mix until a shaggy dough forms. Let it rest for 30 minutes.
3. 3
   Knead the dough for 5–7 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover, and let it rise for 2–3 hours or until doubled in size.
4. 4
   Shape the dough into a loose oval, place it on a floured surface, and stretch it into a long, thin rectangle. Roll it into a cylinder, then cut into 1-inch thick rounds.
5. 5
   Place the rounds on a baking sheet lined with parchment paper. Cover and let them rise for another 30–60 minutes.
6. 6
   Preheat the oven to 425°F. Bake for 20–25 minutes until golden brown and hollow-sounding when tapped.

🔧Equipment

• Mixing bowls
• Dough scraper
• Oven
• Stand mixer or kitchen aid
• Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 8💛Saturated Fat: 1❤️Cholesterol: 60mg🧂Sodium: 550🌾Total Carbs: 50🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 10

📝Notes

Tips: For extra crispiness, brush the baked ciabatta with melted butter. Store in an airtight container for up to 3 days or freeze slices for later use.

❓ Frequently Asked Questions About Sourdough Ciabatta Bread

How long should I let the sourdough starter ferment before using it in this recipe?

Use your sourdough starter when it’s at peak activity—about 80% to 90% bubbly and doubles in size within 4 to 8 hours after feeding. For this recipe, aim for a starter that’s strong enough to hold the dough’s structure, so test it by gently pressing a few drops into a glass of water; if it floats, it’s ready.

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Can I use store-bought yeast instead of relying solely on my sourdough starter?

No, this recipe relies on the starter’s natural fermentation for that signature tang and chewy texture. If you’re short on time, you could use a small amount of active dry yeast (about 1/4 tsp) as a backup, but the flavor and crumb will differ significantly.

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What if my dough doesn’t rise enough in the first proofing stage?

If the dough isn’t puffed enough after the first rise, it may need an extra 30 to 60 minutes in a warm spot (like a turned-off oven with the light on) or a quick boost of humidity. Avoid overproofing—it leads to a dense crumb. If needed, gently reshape the dough and let it rise again.

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How do I prevent the ciabatta from becoming too dry after baking?

To keep the bread moist, brush the loaf with melted butter or olive oil after baking, then let it cool on a wire rack. Store it in an airtight container wrapped in a damp towel to retain humidity. The bread will stay fresh for 2–3 days this way.

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Why does my ciabatta turn out dense or gummy?

Dense or gummy results often come from overproofing, underproofing, or not letting the dough rest long enough between steps. Check your starter’s readiness, ensure the dough is fully proofed (not sticky), and avoid overmixing—this recipe relies on gentle handling for that open, airy texture.