Here’s another version in my collection of recipes for simplified, no knead Ciabatta bread. After the ones for Slow rising and Fast rising (2 hours) Ciabatta, here’s my very own recipe for Ciabatta made with sourdough
If you don’t have sourdough, you can make it yourself following my video recipe.
The result is great and compared to the one made with yeast, the flavor is excellent! Let me know how it goes!
Video recipe for simple Ciabatta Bread made with sourdough
- 400 g Flour 00
- 300 g Water
- 250 g Sourdough (poolish)
- 12 g Salt
This is a very soft dough. When using flours that are very weak or very moist, it could even become a little too liquid. If that happens, just add a little more flour or use less water.
- Take the sourdough out of the fridge and refresh it a little
- Dissolve the sourdough in the water at room temperature in a large bowl
- Add ¾ of the flour and mix
- Add salt
- Add remaining flour
- Keep mixing until all the flour has been absorbed. This recipe doesn’t call for great kneading, all you have to do is blend the ingredients thoroughly.
- The dough will result soft and sticky
- Cover it and let it rest for 8-12 hours. Leavening time depends on the quality and the temperature of the sourdough
- The dough should triple in size
- Moisten your worktop with a little water
- Place two pig pieces of plastic wrap on the worktop (they will stick to it due to the water)
- Sprinkle the film with flour
- Pour the dough onto the film in two pieces, half and half
- Shape the doughs into two ciabattas without pulling or tugging too roughly or it will gain too much strength
- Grease two baking sheets
- Lift one piece of plastic wrap at a time and turn the ciabattas over onto the sheets so that the floured side faces upwards
- Cover and let it rest for 60 minutes
- Pre heat the oven at 200°C
- Place a little pot of hot water in a corner of the oven to raise the humidity
- Bake your ciabattas for 30-35 minutes or until golden brown
- Half way through baking, remove the pot of wayer. The sooner you remove it, the thicker crust you’ll get on your bread.