Sourdough Ciabatta Bread

5.0
(3)
2 Reviews
2 Photos

Awesome ciabatta recipe I perfected so that I could use my sourdough starter. With the help of the Dough cycle on the bread machine, it's super easy to make. I highly recommend using a Dutch oven for best results.

Submitted by colleen
Published on June 19, 2020
Prep Time:
15 mins
Cook Time:
1 hr 5 mins
Additional Time:
2 hrs 45 mins
Total Time:
4 hrs 5 mins
Servings:
18
Yield:
3 round loaves
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 18 servings

  • 1 ½ cups warm water

  • 1 tablespoon milk

  • 1 tablespoon olive oil

  • 1 cup sourdough starter

  • 1 teaspoon white sugar

  • 1 ½ teaspoons salt

  • 3 ¼ cups bread flour

  • 1 teaspoon vital wheat gluten (Optional)

  • 1 ½ teaspoons active dry yeast

Directions

  1. Place water, milk, olive oil, sourdough starter, sugar, salt, flour, and vital wheat gluten in a bread machine in the order listed. Sprinkle yeast over flour. Start Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.

  2. Turn dough out onto a well floured surface and let rest for 15 minutes.

  3. Flour hands and a bench knife well before handling the dough, but try not to add too much extra flour to the dough itself. Divide dough into 3 equal sections and form into round loaves. Place loaves on pieces of generously floured parchment paper and cover with large bowls, not touching the loaves themselves. Let rise in a warm place for about 60 minutes.

  4. Place a Dutch oven on the lowest rack of the oven and preheat to 450 degrees F (230 degrees C).

  5. Carefully lift 1 piece of parchment paper by the ends and transfer to the hot Dutch oven. Place lid back on the Dutch oven.

  6. Bake in the preheated oven until loaf is golden, about 20 minutes. Uncover and continue baking until top is golden brown, 2 to 5 minutes more. Lift up loaf with with parchment paper and place on a towel to cool. Bake remaining 2 loaves in the same way.

Cook's Notes:

This bread freezes exceptionally well. Just thaw and reheat at 350 degrees F (175 degrees C) for 3 to 5 minutes to refresh crust.

The vital wheat gluten is optional. I find it makes a slightly chewier loaf, but the bread is absolutely amazing even without it.

Nutrition Facts (per serving)

108 Calories
1g Fat
20g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 108
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 199mg 9%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 4g 8%
Calcium 12mg 1%
Iron 1mg 8%
Potassium 59mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.