Easy Sourdough Ciabatta Recipe | No commercial yeast | Foodgeek Baking

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats, while vegetable oil is often less expensive.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast is easier to use for beginners.

malt

🥗Healthier: barley syrup

💰Cheaper: honey

Barley syrup adds sweetness, while honey is a common pantry item.

Add 368 grams of very strong bread flour to a bowl.

Add 8 grams of salt and mix it up.

Add 74 grams of sourdough starter that has been fed and grown to its peak.

Add 327 grams of water and combine everything until all the flour has been hydrated.

Add 23 grams of extra virgin olive oil on top of the dough.

Leave the dough to rest for 1 hour.

After 1 hour, mix the dough to incorporate the oil.

Pour the dough out onto the kitchen counter and perform slap and folds until the dough comes together.

Cover the dough and let it rest for 30 minutes.

After 30 minutes, perform a coil fold.

Let the dough rest for another 30 minutes.

After 30 minutes, perform another coil fold.

Move the dough to a bulking container and let it grow by about 25%.

Let it grow for about 3 hours in a proofer set to 30 degrees Celsius (86 degrees Fahrenheit).

Put the dough in the fridge for a retard for at least 8 hours up to 48 hours.

When ready to bake, heat the oven to 250 degrees Celsius (480 degrees Fahrenheit) with a baking steel and a small pan inside for steam.

Heat the oven for 1 hour.

Boil a kettle of water.

Flour your counter liberally.

Turn the bulking container upside down to let the dough come out.

Flour the top of the dough liberally.

Divide the dough into 2 equally sized pieces.

Tuck the sides in with a bench scraper to shape it into a rounded rectangle.

Move the doughs to a parchment lined peel.

Dust the peel with more flour if needed.

Move the doughs to the oven and pour the kettle of water into the small pan.

Close the oven and bake for 20 minutes.

Remove the steaming pan and lower the heat to 200 degrees Celsius (390 degrees Fahrenheit).

Bake for another 10 minutes.

Take the bread out of the oven and off the parchment paper.

Let the bread cool on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens