Same Day Sourdough Ciabatta
This same day sourdough ciabatta is made with freshly milled flour and a little yeast for a soft, airy crumb and beautiful bubbles. Ready by dinner and perfect for sandwiches.
Ingredients
- 320 g all purpose flour
- 200 g freshly milled flour I used a mix of hard red wheat berries and kamut. This worked perfect! You can substitute for all purpose flour but you'll likely need to add a little more flour and a little less water.
- 100 g active sourdough starter
- 430 g cool water
- 13 g salt
- ½ tsp active dry or instant yeast If using active dry, give it a few minutes to bloom/foam after adding it to the water.
Instructions
- In a large bowl, stir together the starter and cool water until mostly combined. Add the flour salt, and yeast/ If you are using active dry yeast, give a few minute to bloom/foam before adding the flour. Next add all of the flour and mix by hand or with a wooden spoon until no dry flour remains. The dough will be sticky and shaggy, and that is exactly what you want.
- Cover and let the dough rest for 30-45 minutes to hydrate.
- With damp hands, stretch one side of the dough up and fold it over itself. Rotate the bowl and repeat on all four sides. Transfer this dough to a clean container with a lid and repeat this stretch and fold process every 30 minutes for about 2 hours total.
- After the final fold, let the dough rise until doubled in size and visibly airy and bubbly.
- Generously flour your countertop and gently turn the dough out. Shape it into a rough rectangle, being careful not to press out the air.
- Using a bench scraper, Cut into 8 to 10 pieces and transfer to a parchment lined baking sheet. Cover and let rise for about 1 hour.
- Bake at 450°F (230°C) for 20 to 25 minutes until golden brown and baked through. Let cool slightly before serving.
