Sourdough Ciabatta

6 servings

20 minutes

Ciabatta is a true masterpiece of Italian baking, symbolizing simplicity and sophistication. Its history began in 1982 when baker Arnaldo Cavallari created this unique bread in response to the popularity of the French baguette. Ciabatta features an airy, porous structure and a thin crispy crust due to the long fermentation process of the starter. This bread has a rich, slightly tangy flavor that pairs wonderfully with olive oil, cheese, or fresh tomatoes. It can be used for making sandwiches, bruschetta or served with soups and salads. Light and aromatic, it perfectly complements Italian cuisine.

Energy value per serving

• Calories: 479.5
• Proteins: 9.1g
• Fats: 17.8g
• Carbohydrates: 72g

Ingredients

• Wheat flour: 575 g
• Salt: 12 g
• Olive oil: 100 ml
• Dry yeast: 3 g

Cooking steps

1. Make a starter. Mix 50 grams of flour with 50 ml of water, stir, and place in a warm place for 12 hours. When the mixture starts to bubble, add another 25 grams of flour and 25 ml of water, and stir until smooth. Leave for another 3-4 hours until bubbles appear — then the starter for any homemade bread will be ready, which can be stored in the fridge for a day or several days if you occasionally mix in new portions of flour and water in equal proportions.

   Required ingredients:

   • Wheat flour: 575 g

2. Sift half a kilogram of flour and mix it with all the dry ingredients. Transfer to a mixer, add the starter, 40 ml of olive oil, salt, yeast, and 325 ml of water. Knead a firm but elastic dough. Grease a baking tray with olive oil and place the dough in it for an hour in a warm place.

   Required ingredients:

   • Wheat flour: 575 g
   • Salt: 12 g
   • Dry yeast: 3 g
   • Olive oil: 100 ml
   • Olive oil: 100 ml

3. After an hour, knead the dough — fold it from both sides and turn it over. After kneading, the dough should take the shape of a square. It needs to be cut into four pieces directly on the baking sheet with a sharp knife. Touch the dough as little as possible, trying not to press on it too much, otherwise it won't be airy. Place the baking sheet in a warm place for two hours.

4. Before placing the ciabatta in a preheated oven at 240 degrees, brush the surface of each with water. After twenty minutes, remove and brush them with olive oil.

   Required ingredients:

   • Olive oil: 100 ml