Sourdough Ciabatta

by - April 08, 2020

Sourdough Ciabatta

Sourdough Ciabatta
The above breads are 75.7% total hydration (Overnight Cold Retard)⬆

I enjoy exploring and finding different ways to make Ciabatta as my hubby absolutely loves Ciabatta.  There has been a lot of recipes shared online recently, so I took the opportunity to study them.  After doing some research, I decided to use my Sourdough Pizza Crust Recipe to make this Ciabatta with slight modifications.   I found the crust turned out better for cold retard recipe.

I have another Same Day Bake Sourdough Ciabatta recipe,  please scroll down for the recipe.

It is advisable to read the following general notes before baking.

GENERAL NOTES:

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

SOURDOUGH STARTER

A healthy starter is very crucial as advised by Baking with Gina.  It is advisable to feed your starter daily if you want nice big crumb bread that rises nicely and to use the starter (levain) at its peak.

If the mother starter is not strong, the bread dough will not rise much even though the starter is used at its peak.

I learnt making sourdough starter from "How To Make Starter From Scratch" by Full Proof Baking.  Thank you to Full Proof Baking for the detailed video which proved invaluable.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Sourdough Ciabatta  (Overnight Cold Retard)

Yields:  2 Loaves

350g bread flour (I used Japanese high gluten flour) - 100%
70g active sourdough starter/levain (100% hydration) – 20%
256g water (reserve 10g water for salt) - 75.7%
7g salt - 2% 
8g olive oil - 2.5%

Ambient Temperature:  25C - 26C 

METHOD:
  1. Feed starter -  Feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.
  2. Autolyse Dissolve levain and water in a mixing bowl.  Add in flour flour and mix until there is no more dry flour with hand. Cover and rest for 60 minutes.
  3. Sea Salt & Olive Oil - Dilute sea salt with the balance of 10g water.  Pour on top of the dough, use hand to mix in the sea salt water. Then add in the olive oil and mix until it is fully incorporated.    It takes about 5 minutes.   Cover and rest for 30 minutes.
  4. Stretch and Fold (S&F):
    1. S&F 1 – Fold about 6 - 8 times. Your dough will be quite weak at this time. Cover and rest for 30 minutes.
    2. S&F 2 – Fold about 6 - 8 times. Cover and rest for 30 minutes.
  5. Coil Fold  (CF):
    1. Coil Fold 1 -  Fold the dough in the dish.  Cover and rest for 30 minutes.
    2. Coil Fold 2 -  Fold the dough in the dish.  Cover and rest for 30 minutes.  
    3. Half Coil Fold 3 - Usually 2 coil folds should be enough.  But,  I noticed the dough still quite extensible and slightly weak.  So I decided to do half coil fold.  Cover and rest for 30 minutes.
  6. Retard - Then retard overnight in the fridge (4C) for 12 - 16 hours.  
  7. Shaping - 
    1. Transfer to a heavy floured counter top.  Dust the dough with some flour and cut into 2 equal portions with scrapper. 
    2. Transfer dough to a parchment paper with 2 scrappers. Let the dough proof on the couche for another 90 minutes.
  8.  Baking -  
    1. Preheat the oven together with the baking stone and baking tray below at 250C (fan-forced) for 30 minutes.
    2. Slide the dough onto the preheated baking stone and then pour some boiling water into a preheated baking tray on the shelf below. Then spray water on the walls of oven and on the dough.
    3. Lower the temperature to 230C (fan-forced) and bake for 10 minutes with steam. Rotate the bread half way the baking to make sure the top is evenly baked.   
    4. Remove the water tray if there is any access water and lower to 210C.  Then continue baking for another 15 minutes or until golden brown without steam.
    5. Remove ciabatta from oven. Let it cool on rack completely before slicing.








Same Day Bake Recipe

Sourdough Ciabatta

Sourdough Ciabatta

Sourdough Ciabatta

The above breads are 77% total hydration ⬆


Sourdough Ciabatta

Sourdough Ciabatta

The above breads are 80% total hydration ⬆


I have experimented making Sourdough Ciabatta with different hydration levels.  I found it quite fun and easier than making an Open Crumb Sourdough Bread.  The crumb didn't turn out to be as big for the 77% hydration as I would have liked. It could be something with the hydration of the dough.  However, the bread is very tasty and this reminds me of the Ciabatta we used to buy at one of the local bakery shops near our place.  I tried again with 80% hydration by increasing the water amount and the crumb turned out as what I like.

The texture of this Sourdough Ciabatta is very soft and I can barely taste the sourness.  I made Ciabatta before using instant yeast but this Sourdough Ciabatta tastes so much better! 

This recipe is adapted from here with modifications. 

Recipe - Sourdough Ciabatta  (Same Day Bake)


Yields:  2 Loaves (10" X 5")

Total flour:  397.5g
Total hydration: 77% and 80%

INGREDIENTS:

Levain (245g):
35g sourdough starter 
105g bread flour
105g water

Ciabatta Dough:
275g bread flour (I used Japanese high gluten flour) 
182g water (77% total hydration) or 196g (80% total hydration)
8g salt 
10g olive oil

Ambient Temperature:  27C - 28C

METHOD:
  1. Levain Mix all of the ingredients for Poolish.  Cover and leave for a maximum of 12 hours or when tripled in size at room temperature.  I prepared the night before at 11.00 pm and used it the next morning at 9.00 am. I let it sit in an air-conditioned room (25C - 26C) as I live in tropical country.
  2. Autolyse - Mix flour and water, stir until there is no more dry flour with a spatula.  Or use a stand mixer with paddle attachment for about 2 minutes at low speed.  Cover and leave for 1 hour.  After 1 hour, the gluten has formed.
  3. Add Levain
    1. After one hour, add in all levain, salt and olive oil into the autolyse dough. Mix with paddle attachment for about 5 - 6 minutes at medium speed until the dough turns smooth, comes together and away from the sides of the bowl.
    2. Transfer the dough into a greased dish.  Cover and rest for 30 minutes.
  4. Stretch and Fold (S&F)  - Do one round of S&F.  Please see the diagram.  Cover and rest for 30 minutes.
  5. Coil Fold:
    1. Coil Fold 1 – Please watch the video here. Cover and rest for 60 minutes.
    2. Coil Fold 2 - Repeat the same.  Cover and rest for 60 minutes.  
  6. Shaping:
    1. After 60 minutes, the dough would have risen.  Transfer to a heavy floured counter top.  Dust the dough with some flour and try to shape the dough into a square shape with a scrapper and cut into 2 equal portions.
    2. Transfer dough to the parchment papers (12" X 9") with scrapper.   Let the dough proof on the couche for another 60 minutes.
  7.  Baking:
    1. Preheat the oven together with the baking stone and baking tray below at 250C (fan-forced) for 30 minutes.
    2. Slide the dough onto the preheated baking stone and then pour some boiling water into a preheated baking tray on the shelf below. Then spray water on the walls of oven and on the dough.
    3. Lower the temperature to 230C (fan-forced) and bake for 10 minutes with steam. Rotate the half way to make sure the top is evenly baked.   
    4. Remove the water tray if there is any access water and lower to 210C.  Then continue baking for another 15 minutes or until golden brown without steam.
    5. Remove ciabatta from oven. Let it cool on rack completely before slicing.


Stretch and Fold


Coil Fold - Please watch video here 


Shaping and Baking

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14 comments

  1. Replies
    1. Actually, they are the same thing here. In sourdough baking, we call it levain. Poolish can be using commercial yeast too. I just followed from the origin recipe. I think I should change it to levain to avoid confusion.

      Delete
    2. Can bake at 220 degree celsius as my oven temperature the higher is 220 degree celsius Thanks!

      Delete
    3. Hi, I think should be ok. Please adjust accordingly to your oven temperature.
      Cheers:)

      Delete
  2. my dough turn out to be a bit soft, how to rescue.

    ReplyDelete
    Replies
    1. Hi, thank you for trying. Ciabatta dough supposed to be soft.

      Cheers :)

      Delete
  3. i tried again the 2and time
    but my sourdough ciabatta taste very sour, may I know how to make it less sour

    ReplyDelete
    Replies
    1. Hi, thanks for trying again.

      Please visit this link and try to understand the tips to make sourdough bread less sour.

      https://traditionalcookingschool.com/fermenting-and-culturing/sourdough/6-tips-to-prevent-sour-sourdough/

      Cheers :)

      Delete
  4. Hi! When baking, the oven fan should it be on or off?

    ReplyDelete
    Replies
    1. Hi, it is top and bottom heat. Not fan-forced.
      Cheers :)

      Delete
  5. Hi,

    Thank you for sharing the recipe and the tips. I find it very useful, will give it a try tomorrow. My kitchen temperature is between 28-31degree celcius. Would shorten the resting time to 30 mins each be enough?

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe. Please watch your dough and not the clock ya. Happy baking:)

      Delete
  6. Hi there, thanks for all the lovely recipes and useful tips. I have tried a couple of your recipes and they all turned out really well.. would like to ask, can I back the ciabatta in Dutch oven? Or just create steam on the preheated oven pan will do?

    ReplyDelete
    Replies
    1. Hi, thanks for trying my recipes and your kind feedback. You can bake in Dutch oven if your dutch oven is very big and can fit in all. Otherwise just create the steam in oven.

      Cheers :)

      Delete

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