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Simple Sourdough Ciabatta Bread 🍞

A delish bread for sandwiches and snacking! Recipe by Alexandra’s Kitchen



  • 360 Grams (about 1.5 cups) Water
  • 12 Grams (about 2 teaspoons) Salt
  • 100 Grams (about 0.5 cup) active sourdough starter
  • 450 Grams (about 3.5 cups) bread flour



Mix the dough: Place the water in a large bowl. Add the salt and 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.

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.

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 (shoot for 75% increase in volume). Times will vary depending on your environment and strength of your starter (4+ hours). Cover vessel with a lid or a towel (if using a towel, oil the top of the dough to prevent from drying out). Transfer to refrigerator for 12-24 hours.

Shape: Remove vessel from refrigerator. 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 to cut the dough in half vertically. Then make three cuts equally spaced in each half to create 8 small rectangles.

Line a sheet pan with parchment paper. With floured hands, transfer each rectangle to the prepared pan, gently pulling outward. Cover the pan with a towel. Let stand for one hour.

Bake: Heat oven to 475 degrees. Transfer pan to oven and bake for 10 minutes. Lower heat to 450 degrees, rotate pan, and bake for 10 minutes more. Remove pan from oven. Transfer ciabatta rolls to a cooling rack. Let cool for 20-30 minutes before slicing.


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