Rustic Sourdough Ciabatta Bread

Rustic, chewy, and full of flavor, this sourdough ciabatta bread recipe uses wild fermentation for a crisp crust and open crumb—perfect for sandwiches or dipping.

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Course: baking, bread

Cuisine: Artisan, Italian

Prep Time: 20

Cook Time: 30

Fermentation & Proofing Time: 12

Total Time: 13

Servings: loaves

Calories: 280kcal

Cost: $3–$4

Equipment

1 Kitchen scale Precision is crucial for high-hydration doughs
1 Large mixing bowl Glass or plastic for easy fermentation viewing
1 Bench scraper Essential for handling sticky dough
1 Baking stone / heavy sheet Ensures even crust and bottom baking
1 Cast-iron pan Used to generate steam while baking

Ingredients

500 g Bread flour
400 ml Warm water
100 g Active sourdough starter Well-fed and bubbly
10 g Sea salt
15 ml Extra virgin olive oil
1 tablespoon Honey Adds slight sweetness (optional)

Instructions

Mix starter and water
Add flour and combine
Let dough rest
Add salt and oil
Perform stretch and folds
Shape into loaves
Final proof until puffy
Score and bake with steam

Notes

Fermentation times can vary based on room temperature and the strength of your starter. Adjust proofing time accordingly for best results.

Nutrition