Sourdough Ciabatta Recipe

I’ve always loved making sourdough, but finding a simple way to upgrade a classic loaf is always a win. This vibrant basil pesto swirled inside turns a basic ciabatta into a showstopper with a fresh, garlicky kick that’s perfect for summer family dinners. This guide walks you through achieving that iconic airy, open crumb, even with the high-hydration challenge of a sourdough ciabatta recipe. This loaf is perfect for dipping in olive oil, making elevated sandwiches, or serving alongside soup or pasta for a truly special meal. Forget boring store-bought bread; this homemade version is a flavorful twist your family will ask for again and again.

Ingredients for Pesto Swirl Sourdough Ciabatta

• Strong Bread Flour: 400g (3 ¼ cups) strong bread flour, plus additional for dusting. Using a high-protein flour (12% or higher) is essential for developing the structure needed for ciabatta’s high hydration and airy crumb. Avoid using all-purpose flour for this recipe.
• Warm Water: 300g (1 ¼ cups) warm water, ideally heated to 30-32°C (86-90°F). The warmth helps activate the sourdough starter and encourages faster fermentation during the bulk proofing stage.
• Active Sourdough Starter: 80g (⅓ cup) active sourdough starter (100% hydration). Your starter should be fed and active—bubbly and nearly doubled in size—before use. A high-hydration starter works best for this type of dough.
• Fine Sea Salt (Dough): 10g (1 ½ teaspoons) fine sea salt. Salt is critical for controlling fermentation speed and strengthening the gluten network; do not omit it.
• Fresh Basil Leaves: 60g (½ cup loosely packed) fresh basil leaves for the pesto. Fresh basil provides the best vibrant color and robust flavor; avoid dried basil for this recipe.
• Pine Nuts: 30g (¼ cup) pine nuts, lightly toasted. Toasted nuts add depth of flavor and texture to the pesto; you can toast them in a dry pan over medium heat for 3-5 minutes before blending.
• Garlic Cloves: 2 cloves garlic, peeled. Adjust the amount to your preference for a stronger or milder garlic flavor; fresh garlic is essential here.
• Extra Virgin Olive Oil: 60ml (¼ cup) extra virgin olive oil, plus extra for drizzling. Choose a high-quality oil for the pesto to enhance the overall flavor profile.
• Fine Sea Salt (Pesto): 2g (¼ teaspoon) fine sea salt for the pesto. Seasoning the pesto separately ensures the flavors are balanced before folding it into the dough.
• Semolina or Rice Flour: For dusting the work surface and baking sheet. This non-stick dusting agent prevents the high-hydration ciabatta dough from sticking and helps create a crispy crust.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Step-by-Step Instructions

1. Autolyse the Flour and Water: In a large mixing bowl, combine the 400g strong bread flour and 300g warm water. Mix until there are no dry spots left in the bowl. Cover the bowl and let the mixture rest for 30 minutes. This process (autolyse) allows the flour to fully hydrate and gluten development to begin before adding salt and starter.
2. Add Starter and Salt: After the autolyse, add the 80g active sourdough starter and 10g fine sea salt to the dough mixture. Use your hands to thoroughly incorporate the starter and salt, squeezing and folding the dough until everything is fully combined. The dough will feel very sticky and wet at this stage, which is completely normal for a sourdough ciabatta recipe.
3. Perform Stretch and Folds: Over the next 2 hours, perform four sets of stretch and folds with 30-minute intervals between each set. For each set, gently lift a portion of the dough from one side and stretch it up before folding it over onto itself. Rotate the bowl 90 degrees and repeat this process until you have gone all the way around. Cover the bowl after each set.
4. Bulk Fermentation: After completing the final set of stretch and folds, cover the bowl again and allow the dough to bulk ferment at room temperature (20-24°C / 68-75°F) for 3-5 hours, or until visibly risen, bubbly, and jiggly. For enhanced flavor development, you can instead refrigerate the dough for 8-12 hours for a slower, colder fermentation.
5. Prepare the Pesto: While the dough ferments, prepare the basil pesto. In a food processor, combine the fresh basil leaves, toasted pine nuts, garlic cloves, and 2g fine sea salt. Pulse until the mixture is finely chopped. With the processor running, slowly drizzle in the 60ml extra virgin olive oil until a smooth but slightly textured pesto forms. Set aside in an airtight container until needed.
6. Shape the Dough and Add Pesto Swirl: Generously dust your work surface with semolina or rice flour. Carefully tip the fermented dough out onto the prepared surface, taking care not to deflate it. Gently stretch the dough into a rough rectangle, approximately 30×20 cm (12×8 inches). Evenly spread the prepared basil pesto over two-thirds of the dough rectangle, leaving one long edge clear. Fold the clear third of the dough over the middle third, then fold the remaining pesto-covered third over that to create three layers. This technique is key to getting those vibrant pesto swirls throughout the final sourdough ciabatta recipe loaf.
7. Cut and Proof: Gently pat the layered dough into a slightly longer rectangle, then use a bench scraper to cut it into 3-4 equal ciabatta pieces. Carefully transfer these pieces to a baking sheet generously dusted with semolina or rice flour. Loosely cover the pieces with a clean kitchen towel. Proof the shaped ciabatta at room temperature for 45-60 minutes, or until slightly puffed and soft to the touch.
8. Preheat and Bake with Steam: Meanwhile, preheat your oven to 230°C (450°F) with a baking stone or inverted baking sheet inside. Place a cast iron pan or oven-safe tray on the bottom rack for steam. When the ciabatta is proofed, carefully transfer the pieces to the preheated baking stone. Pour approximately 240 ml (1 cup) of hot water into the steam tray and quickly close the oven door. Bake for 20-25 minutes, or until the crust is deeply golden brown and the internal temperature reaches 96-99°C (205-210°F).

   A common issue with this sourdough ciabatta recipe is a gummy interior. Make sure to bake until the crust is deep golden and the internal temperature is at least 96°C/205°F. If you pull it too early, the interior won’t set properly.

9. Cool Completely: Remove the ciabatta from the oven and transfer it to a wire rack to cool completely for at least 1 hour before slicing. This step is crucial; slicing while hot will release steam and create a gummy texture inside.
10. Serving Suggestion: Slice a ciabatta loaf horizontally to reveal the vibrant green pesto swirls within the airy crumb. Arrange slices on a rustic wooden board or platter. Drizzle a small amount of extra virgin olive oil over the cut edges for a glossy finish, and place a few small torn basil leaves near the bread for a fresh aromatic touch and visual contrast. This pesto sourdough ciabatta recipe is perfect for high-protein meals and easy dinner ideas.

Tips for Achieving the Perfect Airy Crumb

Getting that iconic open crumb structure in a high-hydration bread like this sourdough ciabatta requires a few key techniques. Don’t worry about perfection; focus on developing the dough strength and creating steam during the bake.

• Use high-protein flour. The large, irregular holes characteristic of ciabatta rely on a strong gluten network to trap fermentation gases. Choose a bread flour with 12% protein or higher for the best results.
• Embrace the hydration. Sourdough ciabatta dough is intentionally very wet and sticky—that’s essential for its airy texture. Resist adding extra flour during stretch and folds. Instead, use wet hands and a well-dusted surface during shaping.
• Handle gently during shaping. When transferring the dough from the proofing bowl, avoid pulling or stretching too hard, which can deflate the air pockets you’ve worked hard to develop during bulk fermentation. Use a light touch to stretch and fold in the pesto, and avoid overworking the dough when cutting.
• Don’t skip the steam. The steam created during baking keeps the crust soft initially, allowing the loaf to expand fully before setting. This expansion is essential for developing large holes in the ciabatta’s crumb.

Make-Ahead & Storage Tips

This sourdough ciabatta recipe is flexible enough for busy schedules, allowing you to prepare parts of it in advance for convenience.

• Pesto preparation: You can easily prepare the basil pesto up to 3 days ahead of time and store it in an airtight container in the refrigerator. Just be sure to bring it back to room temperature before spreading it onto the dough.
• Cold fermentation: The bulk fermentation step can be performed in the refrigerator overnight (8–12 hours) instead of at room temperature. This develops a deeper sourdough flavor and makes the shaping process more convenient for a weekend baking schedule.
• Storage: Store fully cooled ciabatta in a bread box or a paper bag at room temperature for 1–2 days. For longer storage, freeze sliced ciabatta in an airtight container or freezer-safe bag for up to 3 months. To refresh, simply mist the frozen slices with water and warm them in a preheated 175°C (350°F) oven for 5–10 minutes.

FAQs

What if my ciabatta dough is too sticky to handle?

The dough for this sourdough ciabatta recipe is designed to be very sticky due to its high hydration. To make shaping easier, I always find it helps to generously coat the work surface in semolina, not just regular flour. Use wet hands during the stretch and folds rather than adding more flour to the dough, which would make the bread denser.

Why do I need to bake with steam?

Steam keeps the exterior of the ciabatta soft during the initial baking phase, allowing the dough to expand and achieve that airy, open crumb. Without steam, the crust sets too quickly and results in a denser loaf.

Can I use store-bought pesto instead of making my own?

Yes, for convenience, you can use high-quality store-bought pesto. However, making fresh pesto in a food processor only takes a few minutes, and the fresh basil flavor significantly enhances the finished sourdough ciabatta recipe.

How do I know when my sourdough starter is active enough?

Your starter should double in size after feeding and exhibit large bubbles on the surface. If you aren’t seeing this activity, feed it again and allow more time before beginning the recipe. An active starter is crucial for the rise of a high-hydration dough like ciabatta.

What is the purpose of the autolyse step?

Autolyse allows the flour to fully hydrate before salt is added. This results in a more extensible dough that stretches better, leading to a lighter, more voluminous ciabatta loaf with an open crumb.

Can I replace the pine nuts with another nut in the pesto?

Yes, you can substitute walnuts or almonds for the pine nuts in the pesto. Just make sure to toast them first for a richer flavor profile that complements this sourdough ciabatta recipe.

Conclusion

This pesto swirl sourdough ciabatta recipe elevates a classic loaf into a vibrant, flavorful bread that’s perfect for sharing. The airy crumb and savory basil notes make it ideal for dipping in olive oil or building the best sandwiches. Save this recipe on Pinterest so you can find it next time you’re planning a family dinner and looking for a healthy eating option.

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