Sourdough Ciabatta Bread (Crispy Crust, Chewy Crumb)

If you have ever paid bakery prices for a loaf of ciabatta, it is time to make it at home with your sourdough starter. This Sourdough Ciabatta Bread needs just four ingredients and no kneading, and it bakes up with a crisp, golden-toasted top and a soft, airy, chewy inside.

Ciabatta is known for its wet, sticky dough, and that is exactly what gives it those big, irregular holes. The wetness can feel intimidating at first, but the process is simple: mix, fold, wait, then shape. A few gentle stretch and folds build all the strength the dough needs, and a long, slow rise develops a mild sourdough tang.

This loaf is perfect for sandwiches, dunking in soup, or tearing apart and serving warm with olive oil. If you have already tried my [Classic Sourdough Bread], this is a great next recipe, and it is a little more forgiving because there is no Dutch oven and no long preheat.

Why You’ll Love This Sourdough Ciabatta

• Only 4 Ingredients: Water, salt, active starter, and bread flour.
• No Kneading: Three sets of stretch and folds do the work for you.
• Open, Airy Crumb: The wet dough creates the chewy, hole-filled crumb ciabatta is famous for.
• No Dutch Oven Needed: Bake it right on a parchment-lined baking pan.
• Great for Sandwiches: The sturdy crust and soft interior hold up to just about any filling.

Sourdough Ciabatta Ingredients & Substitutions

This short ingredient list makes each one count:

• Water (360 grams): With 450 grams of flour, this works out to roughly 80% hydration, not counting the water in your starter. That wetness is what creates the open crumb, so the dough will be sticky.
• Salt (12 grams): Salt controls fermentation and brings out the flavor of the wheat. Fine sea salt dissolves easily.
• Active Sourdough Starter (100 grams): Use a starter that is bubbly and at its peak. A strong starter gives you a good rise and a pleasant tang.
• Bread Flour (450 grams): The higher protein content gives ciabatta its chew and helps it hold up to such a wet dough. I use King Arthur Unbleached Bread Flour.

Flour swap: All-purpose flour will work in a pinch, but the loaf will be a bit less chewy, and the dough may feel wetter, so you may want to hold back a little water.

How to Make Sourdough Ciabatta Step-by-Step

1. Mix the Dough

In a large bowl, combine 360 grams of water, 12 grams of salt, and 100 grams of active starter. Stir until the starter is mostly dissolved. Add the 450 grams of bread flour and mix until no dry flour is left. The dough will be very wet and sticky, and that is what you want.

2. Stretch and Fold

Cover the bowl and do 3 sets of stretch and folds about 30 minutes apart. To fold, grab one edge of the dough, gently stretch it up, and fold it over the center. Rotate the bowl and repeat all the way around.

Pro Tip: Wet your hands with water before each fold. This keeps the sticky dough from clinging to you.

3. Bulk Ferment

Cover the dough and let it rise at room temperature for 6 to 10 hours, until it gains about 50% in volume. The time depends on how warm your kitchen is, so watch the dough instead of the clock. You are looking for a puffy, bubbly, jiggly dough.

4. Cut and Shape

Gently turn the dough out onto a well-floured surface. Cut the dough into 8 pieces for large ciabatta rolls, or 10 pieces if you want them smaller, and shape them into ciabatta loaves. Be gentle so you keep as many of the air bubbles as you can. Place the shaped loaves on a sheet of parchment paper set on an oven pan.

5. Rest at Room Temperature

Let the shaped loaves sit at room temperature for 1 to 2 hours before baking. They will puff up and relax.

6. Bake

Preheat your oven to 450°F. Bake the loaves on the parchment-lined pan. Bake at 450°F for about 15 minutes, then lower the oven temperature to 425°F and bake for another 15 minutes, or until the loaves are golden and toasted on top.

7. Cool

Let the ciabatta cool on a wire rack before slicing so the crumb can set.

Tips for the Best Sourdough Ciabatta

1. Use a Strong Starter: A bubbly, active starter gives you the lift and open crumb you want.
2. Embrace the Sticky Dough: Ciabatta is supposed to be wet. Use wet hands for folding and a well-floured surface for shaping instead of adding more flour to the dough.
3. Watch the Dough, Not the Clock: Bulk fermentation can take 6 to 10 hours depending on your kitchen, so look for the 50% rise.
4. Handle Gently When Shaping: Rough handling pushes out the air that creates the big holes.
5. Bake Until Golden: Look for a deep golden, toasted top. That is where the flavor is.

Ways to Enjoy Sourdough Ciabatta

• Slice it horizontally for sandwiches and paninis
• Toast it for garlic bread
• Serve it warm with olive oil and balsamic for dipping
• Tear it up for croutons or bread salad
• Pair it with soup or pasta

How to Store Sourdough Ciabatta

Store cooled ciabatta in a paper bag or bread bag at room temperature for 2 to 3 days. For longer storage, slice it and freeze it in a freezer-safe bag for up to 3 months. Refresh slices in a hot oven or toaster until the crust is crisp again.

Frequently Asked Questions

Why is my ciabatta dough so sticky?

Ciabatta is a high-hydration dough, so stickiness is normal. Wet your hands when folding and use a generously floured surface when shaping.

How long should I let ciabatta bulk ferment?

Until it gains about 50% in volume. This usually takes 6 to 10 hours at room temperature, depending on how warm your kitchen is.

Do I need a Dutch oven to bake sourdough ciabatta?

No. This recipe is baked in a regular oven at 450°F and then 425°F, so you do not need a Dutch oven.

Can I use all-purpose flour?

Yes, but bread flour gives a chewier texture and handles the wet dough better. If you use all-purpose, you may want to start with a little less water.

How do I get big holes in my ciabatta?

Use a strong starter, let the dough fully ferment, and handle it gently when shaping so the air bubbles stay in.

Nutrition Information (Full Batch & Per Roll)

• Full Batch Totals: ~1,830 Calories | 67g Protein | 383g Carbs | 17g Fiber | 2g Fat
• Per Large Roll (8 Rolls): ~230 Calories | 8g Protein | 48g Carbs (46g Net) | 2g Fiber | less than 1g Fat | ~590mg Sodium
• Per Small Roll (10 Rolls): ~185 Calories | 7g Protein | 38g Carbs (36g Net) | 2g Fiber | less than 1g Fat | ~470mg Sodium

Estimated using King Arthur Unbleached Bread Flour and 100 g of a 100% hydration starter. Values vary with the size of your rolls.

A Homemade Loaf Worth Making Again

Sourdough ciabatta is proof that a few simple ingredients and some patience can turn into something special. Once you get the feel for the sticky dough, you will find yourself making it again and again for sandwiches, soups, and dinner-table dipping.

Cooking to nourish the body and serve with joy. Viky

Sourdough Ciabatta Bread (Crispy Crust, Chewy Crumb)

Make sourdough ciabatta at home with 4 simple ingredients. A high-hydration, no-knead dough with a crisp, golden crust and an airy, chewy crumb.

Sourdough

Author: vikys.kitchen Cooking Method: Baked Goods, Sourdough Cuisine: American Courses: Bread Recipe Keys: S Sourdough

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Prep Time 8 hrs Cook Time 30 mins Total Time 8 hrs 30 mins Difficulty: Beginner Servings: 8

Ingredients

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• 360 g water
• 12 g salt
• 100 g active sourdough starter
• 450 g bread flour

Instructions

1. In a large bowl, combine 360 grams of water, 12 grams of salt, and 100 grams of active sourdough starter. Stir until the starter is mostly dissolved.
2. Add 450 grams of bread flour and mix until no dry flour is left. The dough will be very wet and sticky.
3. Cover the bowl and do 3 sets of stretch and folds about 30 minutes apart. To fold, grab one edge of the dough, gently stretch it up, and fold it over the center. Rotate the bowl and repeat all the way around. Wet your hands first to keep the dough from sticking.
4. Cover the dough and let it bulk ferment at room temperature for 6 to 10 hours, until it gains about 50% in volume.
5. Gently turn the dough out onto a well-floured surface. Cut the dough into 8 pieces for large rolls, or 10 pieces for smaller ones, and shape them into ciabatta loaves, being careful to keep the air bubbles.
6. Place the shaped loaves on parchment paper set on an oven pan and let them sit at room temperature for 1 to 2 hours.
7. Preheat the oven to 450°F.
8. Bake at 450°F for about 15 minutes.
9. Lower the oven temperature to 425°F and bake for another 15 minutes, or until the loaves are golden and toasted on top.
10. Let the ciabatta cool on a wire rack before slicing.

Note

Nutrition: ~230 calories, 8 g protein, 48 g carbs, 2 g fiber per large roll (8 rolls);

~185 calories, 7 g protein, 38 g carbs, 2 g fiber per small roll (10 rolls)

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