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sourdough ciabatta recipe
- Total Time: 360 minutes
- Yield: 3–4 loaves 1x
- Diet: Vegetarian
Description
A high-hydration sourdough ciabatta with a vibrant basil pesto swirl. This showstopping loaf offers an airy crumb and fresh garlic-basil flavor, perfect for dipping or sandwiches. This recipe guides you through creating an airy, open crumb with a high-hydration dough.
Ingredients
- 400 g strong bread flour, plus additional for dusting
- 300 g warm water (86-90°F / 30-32°C)
- 80 g active sourdough starter (100% hydration)
- 10 g fine sea salt (for dough)
- 60 g fresh basil leaves, loosely packed
- 30 g toasted pine nuts
- 2 cloves garlic, peeled
- 60 ml extra virgin olive oil (for pesto)
- 2 g fine sea salt (for pesto)
- Semolina or rice flour, for dusting
- Extra virgin olive oil, for serving
Instructions
- Autolyse Flour and Water: Combine the strong bread flour and warm water in a large bowl, mixing until fully incorporated. Cover and let rest for 30 minutes to autolyse.
- Add Starter and Salt: Add the active sourdough starter and fine sea salt to the dough mixture. Use your hands to thoroughly incorporate them into the sticky dough.
- Perform Stretch and Folds: Over the next 2 hours, perform four sets of stretch and folds with 30-minute intervals between each set. Cover the dough after each set.
- Bulk Ferment Dough: Cover the bowl and allow the dough to bulk ferment at room temperature for 3-5 hours, or until visibly risen and jiggly. Alternatively, refrigerate overnight for cold fermentation.
- Prepare Basil Pesto: While the dough ferments, prepare the pesto. Combine basil leaves, toasted pine nuts, garlic cloves, and 2g fine sea salt in a food processor. Pulse until finely chopped, then slowly drizzle in the 60ml olive oil until a smooth pesto forms.
- Shape and Swirl Pesto: Generously dust a work surface with semolina. Carefully transfer the fermented dough onto the surface and gently stretch it into a rectangle. Spread pesto over two-thirds of the dough, leaving one long edge clear. Fold the clear third over the middle third, then fold the remaining pesto-covered third over that to create layers.
- Cut and Proof Ciabatta: Gently pat the layered dough and use a bench scraper to cut it into 3-4 pieces. Transfer the pieces to a semolina-dusted baking sheet, cover loosely, and proof for 45-60 minutes at room temperature.
- Bake with Steam: Preheat the oven to 450°F (230°C) with a baking stone inside and a steam tray on the bottom rack. Transfer the proofed ciabatta to the baking stone. Pour 1 cup of hot water into the steam tray and quickly close the oven door. Bake for 20-25 minutes, or until the internal temperature reaches 205°F (96°C) and the crust is deep golden brown.
- 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. Slicing too early can result in a gummy texture.
Notes
Use high-protein bread flour (12% or higher) for the best results and airy crumb. Embrace the high hydration; avoid adding extra flour during handling by using wet hands and a well-dusted surface. The steam during baking is critical for allowing the ciabatta to expand fully. For best results, ensure the internal temperature reaches at least 205°F (96°C) before removing from the oven.
- Prep Time: 240 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 loaf
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 0 mg