Easy Sourdough Ciabatta Bread

Easy Sourdough Ciabatta Bread

This past week I have been experimenting with some new sourdough bread recipes! I made these rolls for Easter and they were delicious. I love them because they are a bit less temperamental than a sourdough loaf. They are perfect for sandwiches, dinner rolls or even as a snack. 

I hope you enjoy the new recipe. 

Best,

Gracey Kay

Notes:

• Use Bob's Red Mill Artisan flour for best results. Bread flour or all purpose flour can also work. 

• Make sure your starter is active before using it. Typically, I will feed my starter the night before and use it in the morning for bread. 

• The longer you allow the flour and starter to sit, the stronger the fermented taste will be. Feel free to experiment around a bit. 

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INGREDIENTS

• 360 grams (about 1.5 cups) water

• 12 grams (about 2 teaspoons) salt 

• 12 grams (about 2 teaspoons) organic cane sugar

• 24 grams (about 4 teaspoons) olive oil 

• 100 grams (about 1/2 cup) active sourdough starter

• 450 grams (about 3.5 cups) bread flour

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INSTRUCTIONS

1. Mix the dough: Place the water in a large bowl. Add the salt, sugar and oil. Stir briefly. Add the starter and stir briefly to incorporate. Add the flour, and stir until you have a wet, sticky dough ball. Knead briefly with your hands if necessary to incorporate the flour. Cover with a tea towel or cloth bowl cover and let sit for 30 minutes. 

1. Stretches and folds: With wet hands, grab one side of the dough, and pull up and to the center. Rotate the bowl a quarter turn, and repeat the grabbing and pulling. Do this until you’ve made a full circle. Cover the bowl. Repeat this process three more times at 30-minute intervals for a total of 4 sets of stretches and folds over the course of two hours. 

1. Bulk fermentation: Transfer the dough to a straight-sided vessel. Cover the vessel with a towel. Let rise at room temperature until the dough nearly doubles in volume (look for a 75% increase in volume). Times will vary depending on your environment and the strength of your starter. It takes me about 4 hours. Cover vessel with a lid or a towel (if you are using a towel, slick the top of the dough with oil to prevent it from drying out.) Lastly, transfer to fridge for 12-24 hours. 
2. Shape: Remove vessel from fridge. Remove lid. Sprinkle top of dough liberally with flour. Turn dough out onto a floured work surface. Pat dough into a rectangle. Sprinkle top with flour. Use a bench scraper or knife and cutting board to cut the dough in half vertically. Then make three cuts equally spaced in each half to create 8 small rectangles. 
3. Line a sheet pan with parchment paper. Transfer each rectangle to the prepared pan, gently pulling outward. Cover the pan with a towel. Let stand for one hour.

1. Bake: Heat oven to 475ºF. Transfer pan to oven and bake for 10 minutes. Lower heat to 450ºF, rotate pan, and bake for 10 minutes more or until golden brown. Remove pan from oven and transfer to cooling rack. Slice open and enjoy after 20 minutes! 
2. For original recipe go to: https://alexandracooks.com/2021/04/25/simple-sourdough-ciabatta-bread/