Bread/ Sourdough Recipes

Sourdough Ciabatta Recipe

This sourdough Ciabatta Recipe is a simple recipe for chewy, tender ciabatta that is perfect for sandwiches or eating plain.


I decided I needed to jump on the bread-baking bandwagon once again. I got a little lazy for a while there and haven’t made any bread, but I have been itching to start back up again. There are so many amazing breads out there, I need to stop making the same-old-same-old and try something new!



I decided to try my hand at Sourdough Ciabatta because my starter, Felix, was looking a little languished in the back of the fridge. I know, I know, how is that even possible?! But with all the allergies, moving, and other ridiculousness going on lately, I just haven’t had a lot of time to play.

What Makes Ciabatta Bread Different?

Ciabtta bread is mostly used a side bread or for sandwiches. It is a soft bread with large open holes. It can be compared to a French Baguette. It is great for tearing with your hands and dipping into olive oil!

Ciabatta, if you have never made it before, is a very wet, very sticky dough. Not so much a “bread dough” as a “dough soup”.  The original directions state to mix and knead everything by hand, on a “bed” of flour, without getting any extra flour in the dough, of course.

I could tell right away that was not really going to work for me. I just can’t have a giant sticky oozing mess all over my counter and be trying to not incorporate any more flour in and keep my cool.

It just doesn’t happen.

So I adapted the recipe for using the machine, and while it was still a sticky soupy mess, it wasn’t as big of an “oozy floury mess all over my kitchen”.




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Sourdough Ciabatta Recipe

Sourdough Ciabatta Recipe

Yield: 24 Servings
Prep Time: 11 hours 30 minutes
Cook Time: 25 minutes
Total Time: 11 hours 55 minutes

This easy and delicious sourdough ciabatta recipe is the perfect bread you need to go with all your soups, stews, and bread needs!


  • 465 grams flour
  • 76 grams whole wheat flour
  • 17 grams salt
  • 26 grams olive oil
  • 610 grams mature 100% hydration sourdough starter (that's a lot, I know, so be prepared!!)
  • 355 grams water
  • extra white flour for dusting


  1. In the bowl of an electric mixer with a paddle attachment, combine the flours, salt, olive oil, and 280 grams of water until the ingredients cohere.
  2. Switch to the dough hook and knead for 10 minutes.
  3. Add the rest of the water to the dough and mix slowly until it is absorbed. The dough will be very soft and sticky.
  4. Lightly oil a large bowl and place the dough in it.
  5. Cover the bowl with plastic wrap and allow it to ferment at room temperature for 30 minutes.
  6. While keeping the dough mostly in the bowl, grab two ends of the dough, pull and stretch it (imagine taffy) and fold it back on itself. This is a messy, and more like oozing than folding. Repeat.
  7. Cover the bowl with the plastic wrap again and allow it to ferment for another 30 minutes.
  8. Repeat the folding, then re-cover the dough and allow it to sit for another 30 minutes.
  9. Place the covered bowl in the fridge and let it sit overnight (7-12 hours).
  10. In the morning, take the dough out of the fridge and allow it to sit at room temperature for about 2 hours.
  11. Liberally dust your counter with flour, and turn the dough out onto it.
  12. Sift a little flour on top of the dough.
  13. Starting at the center, and being careful not to deflate the dough too much, use your fingertips to gently stretch the dough out into a rectangle.
  14. Cut the rectangle in half with a pastry scraper so that you form two loaves.
  15. Take each loaf and push the sides in a bit, gently forming each half of the dough into a "loaf" shape (about 10-11 inches long and about 4-5 inches wide).
  16. Place each loaf onto a floured couche, sift a little flour on top, cover, and allow to rise until doubled, about 1.5-2 hours.
  17. Preheat the oven to 475 Degrees, with a baking stone on the middle rack and a cast iron pan on the bottom rack.
  18. Gently and quickly transfer the loaf from the couche to the baking stone.
  19. Toss 1/2 cup of ice cubes into the cast iron skillet below, and close the door.
  20. Bake for 5 minutes.
  21. Lower the temperature to 450 and bake for an additional 20 minutes, or until the bread is golden brown (rotate the bread at 10 minutes to ensure even baking).
  22. Turn off the oven, leave the bread in the oven, and crack the door open with a wooden spoon wrapped in foil, and allow the bread to cool for 5 minutes.
  23. Remove the bread from the oven and place on a wire cooling rack until completely cool.
  24. Brush off any excess flour from the surface of the bread.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 155 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 276mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 2g Sugar: 0g Sugar Alcohols: 0g Protein: 4g


Sourdough Ciabatta (adapted from Wild Yeast and “The Bread Bible” by Rose Levy Beranbaum )


  • Reply
    Amy (Savory Moments)
    April 30, 2012 at 10:31 AM

    Looks delicious and pretty enough to have come from a bakery!

  • Reply
    April 30, 2012 at 10:27 PM

    Your Ciapatta looks delicious! Thank you very much for participating in BBD49.

  • Reply
    April 30, 2012 at 10:54 PM

    Hello Jenny!
    Thank you so much for your participation on BBD#49! Your Ciabatta looks real good and I loved your blog.
    Now I'm following you on facebook. Invite you to know Cravo e Canela FB page.

  • Reply
    [Ness] Six One and Then Some
    May 1, 2012 at 2:20 AM

    I am just itching to try to make bread but I never have enough time to be in one place for long enough for it to rise etc. I did make a brioche for a Daring Kitchen challenge (the consumme one), and the fact that it is apparently within the realms of my ability really excited me. This one looks great!

    • Reply
      May 1, 2012 at 7:18 PM

      I still need to try my hand at Brioche, Ness! 🙂

  • Reply
    Pami Sami
    May 5, 2012 at 2:51 PM

    What a lovely ciabatta! I've also done ciabatta for this BBD, it's so nice to see everyones results 🙂

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