This bread is super chewy and has a thin and light crusty crust with holly crumb…delicious as sandwich or just dipped into a nice olive oil…and no-knead!
Yes, in this recipe I combined two methods… methods that I used when making sourdough and ciabatta bread…and eliminating many steps.
– How this hybrid bread tastes?
Well, pretty much as the name says…sourdough and ciabatta…the bread is a bit chewer than the ciabatta bread with a hint of the sourness from the sourdough.
– Is this recipe easy to follow?
Absolutely, especially if you have sourdough ready to go…mix all the ingredients and just using stretch & fold and stretch & coil method…no-kneading at all. Just be very patient and let time work on the dough and strengthen the dough by development of gluten.
– How do I store the bread?
I usually leave one loaf in the refrigerator wrapped in plastic bag when consumed in a few days. Toast the slices or reheat the whole loaf at 350oF for 20-30 minutes.
– Can I freeze the bread?
Yes, as soon as the bread cools down, place in a freezer bag, remove as much air as you can and store in the freezer until ready to enjoy. You can thaw the bread by placing the bread overnight in the refrigerator and reheat at 350oF for 30 minutes or so by spraying the crust with water before placing it in the oven.
– Are you ready to try this easy and yet delicious bread?
- 180 g sourdough starter (100% hydration)
- 915 g bread flour
- 695 g water
- 2 g yeast
- 15 g salt
- 30 g olive oil
The tutorial for the 78% hydration ciabatta can be found HERE.
In a rectangle container with lid, mix the water with yeast. Stir gently until all the yeast is totally dissolved.
Add in the sourdough starter and mix. Next add olive oil, flour and salt. Mix using a Danish dough whisk or spatula as the dough will be very wet.
Mix until the dough comes together.
Cover the dough and let it rest for 1 hour in a warm environment.
Using a stretch and fold method, wet your hands and gently pull the dough from one side of the container and fold into the middle of the dough. Do the same on the other three sides of the container, folding always into the middle of the dough.
Once all the sides had been stretched and fold over, flip the dough so the fold in on the bottom of the dough.
Cover and again let it rest in a warm place for 45 minutes to 1 hour.
Once the time is up, perform the same stretch and fold (all for sides of the container and tuck the fold on the bottom again). Cover and let it rest in a warm place for another 45 minutes to 1 hour.
Next we will be using the coil and fold method. Wet your hands and reach under the dough which is spread on the container and lift slowly, the front of the dough will detach and go under forming a coil, repeat on the opposite side. Then use the same method on the other side.
Let it rest for 45 minutes and repeat the method of fold/coil. Cover and let it rest in a warm place for 45 minutes to 1 hr. The dough will be very giggling…if you feel that the dough does not have enough elasticity, go another round of fold/coil.
Sprinkle flour on the counter and on top of the dough. Turn the container with the dough on the counter and let the dough fall into the flour surface.
Sprinkle more flour on the top of dough and loose the bottom with the help of dough scraper.
Cut into 4 pieces, and gently place them on a parchment paper lined cookie sheet. Sprinkle more flour on the top to avoid sticking. Cover and let it rest for approximately 1 to 1 ½ hour.
In the meantime, preheat the oven to 450oF with an empty pan on the bottom of the oven and boil approximately 1 to ½ cup of water.
Spray the dough with a little water, then place the dough into the oven and carefully add the boiling water on the empty pan to create steam. Close the oven door and bake for 15 minutes at 450oF.
For the first 15 minutes, spray a little water in the oven every 3-4 minutes. After the 15 minutes, remove the water in the oven and lower the temperature to 425oF and bake for another 15 minutes.
Turn the oven off and leave the oven door ajar for 10 minutes.
Remove the sourdough ciabatta from the oven and let it cool completely on a wire rack.
– Looking for different bread recipes? Check these out…
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This looks amazing and I am considering making it this weekend…I don’t lime using commercial yeast, if possible, so I liked that your post says “No commercial yeast whatsoever”. But, when looking at the ingredients and pictures, you do use commercial yeast. Can I still make these without the commercial yeast? Thank you!!!
You definitely can skip the commercial yeast, as I have done many times…the results will be similar it just take a bit longer for the dough to rise…
Please let me know if you need any further information.
Thank you so much for stop by…
Have a great day!
4 loaves in one baking sheet? Are they really small loaves? How do you keep them from baking together into one big loaf?
I now have sourdough starter that I’m keeping alive. I’ve been making more “discard” recipes than actual sourdough (still working to get the hang of that), but I love the tangy flavor it gives.
Inger, It is always good to keep a batch of starter…you never know when you are ready to bake.
Goodness, your ciabatta looks wonderful, Juliana! I have a new starter and I’d love to give this a try! You know I love all of your bread recipes 🙂
Thanks Susan…glad you have a new starter…I Hope you get to try to bake this bread.
What a stunning sourdough ciabatta, Juliana! I must be the only person who has not made a sourdough starter during isolation – but there’s always time. Such a gorgeous crumb – this would go down really well in this house!
Thanks Katerina, you are right…you still have time to start…
Oh, my gosh, a perfect ciabatta!!! I’ve never made any kind of sourdough, but you’ve inspired me to give it a go!
Thanks Liz…please try this method…it is super easy…
This bread looks fantastic! I’ve been experimenting more and more with sourdough lately and will try this ciabatta!
Thanks Amy…Yes, I have seen some of your post using sourdough and they are amazing…
Thanks for the fine post. As one who loves making bread, you have my admiration for making such a beautiful sourdough ciabatta. The crumb looks amazing and your techniques intrigue me. I’ll plan to make this on my next weeks bread baking day.
Thanks Ron, please try this method as it is my favorite way to bake sourdough bread…and super easy…just let time work on the dough.
Juliana! That bread looks awesome. Have gained more confidence with baking bread but still shying away from making sourdough as the starter makes me nervous.
Thanks Nammi, practice it will make it perfect…sourdough is not as hard at it seems…
This bread looks so good!
Dear Juliana, you are such a talented baker, my friend! Your loaves of sourdough ciabatta look picture perfect – a wonderful crust, great crumb with those lovely air pockets. I would love to have a taste and I think if I followed your detailed instructions and tried my hands at your amazing recipe, even I might get reasonable results.
Hi Andrea, thanks…this recipe is super easy and it does give you a beautiful crumb…worth the time…
Oh, sourdough and ciabatta, my two favorites combined! Love this chewy bread with great instructions and no kneading! Thanks for the recipe, Juliana!
Like you Pam, these two bread are my favorite too, so why not combine them?
Yum! This bread looks so delicious. I love a good chewy bread!!
Your bread recipes are always SO terrific! This looks amazing — wonderful looking crust and crumb. Good stuff — thanks.
Thanks John…very kind of you…
I love ciabatta and we often take that as a picnic bread with a rolled kebab and roasties stuffed in it. Your idea of using sourdough to make this no-knead is a easy fix when planned over the weekend for me. I appreciate your step by step instructions that are helpful and love the crusty crust totally.
The combination of sourdough starter with ciabatta like bread is super easy, let time work on the dough…
Loving all those nooks and crannies! Looks crispy on the outside and chewy in the center, just the way we like it. Very novel way of making bread with all of your time conserving step savers.
Thanks Bobbi, no-knead method is amazing, not much labor required…let time work on the dough.
I am a huge fan of sourdough and am loving your fun twist on traditional ciabatta bread. Plus your bread looks absolutely beautiful. It literally looks like art!
Thanks Heide, me too love sourdough bread.
I like this, specially that you mentioned it chewier and most important of all, no knead! Kudos to you
I love no-knead method…let time work on the gluten.
Lovely crust with open crumb…your ciabattas look perfect.