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!

– Hybrid?

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…only yeast from sourdough was used in this recipe…no industrial yeast whatsoever. 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?

Ingredients:

  • 180 g sourdough starter (100% hydration)
  • 915 g bread flour
  • 695 g water
  • 2 g yeast
  • 15 g salt
  • 30 g olive oil

Method:

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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