For a more intense sourdough flavor, allow the dough to cold-proof in the refrigerator for 12-24 hours after step 2. Bring back to room temperature before continuing. If you don't have a Dutch oven, you can bake the loaves on a baking sheet lined with parchment paper. For a crispier crust, create steam in the oven by placing a pan of hot water on the bottom rack during baking. The hydration level of this dough is quite high, resulting in the characteristic open crumb of ciabatta. Don't be afraid to use plenty of flour on your work surface and hands to prevent sticking.
Sourdough Ciabatta Bread
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PREP TIME15 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME4 hrs 5 mins
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SERVING18 People
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VIEWS12
Capture the essence of rustic Italian baking with this delightful sourdough ciabatta. The marriage of tangy sourdough and a simple dough enriched with milk and olive oil results in a bread with a delightfully chewy crumb and crisp crust, perfect for sandwiches or enjoying with a drizzle of olive oil.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol0 mg
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Fiber1 g
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Protein4 g
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Saturated Fat0 g
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Sodium199 mg
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Sugar1 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCombine Ingredients: In the bread machine pan, add the water, milk, olive oil, sourdough starter, sugar, salt, bread flour, and vital wheat gluten in the order listed. Sprinkle the active dry yeast over the flour. (5 minutes)
02
StepStart Dough Cycle: Start the bread machine on the 'Dough' cycle. (90 minutes)
03
StepRest: Turn the dough out onto a well-floured surface. Allow it to rest for 15 minutes. (15 minutes)
04
StepShape Loaves: Gently flour your hands and a bench knife. Divide the dough into 3 equal portions. Shape each portion into a round loaf. Place each loaf on a piece of generously floured parchment paper. Cover with large bowls, ensuring the bowls do not touch the loaves. (10 minutes)
05
StepProof: Let the covered loaves rise in a warm place for about 60 minutes, or until nearly doubled in size. (60 minutes)
06
StepPreheat: Place a Dutch oven on the lowest rack of your oven and preheat the oven to 450°F (230°C). (20 minutes)
07
StepBake First Loaf: Carefully lift one piece of parchment paper by the ends and transfer the loaf into the hot Dutch oven. Place the lid back on the Dutch oven. (2 minutes)
08
StepBake Covered: Bake in the preheated oven for 20 minutes. (20 minutes)
09
StepBake Uncovered: Remove the lid and continue baking until the top is golden brown, approximately 2 to 5 minutes more. (5 minutes)
10
StepCool: Lift the baked loaf out of the Dutch oven using the parchment paper and place it on a wire rack to cool completely before slicing and serving. (15 minutes)
11
StepRepeat: Repeat steps 7-10 for the remaining two loaves.
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Assunta Corkery
Jun 11, 2025I tried this recipe and the flavor was amazing! I did have some trouble with the dough being too sticky, but adding a bit more flour helped. Will definitely make this again!
Ubaldo Reilly
Jun 11, 2025This recipe is fantastic! The ciabatta turned out beautifully with a perfect crust and airy interior. The instructions were very clear and easy to follow.
Neal Turner
Jun 3, 2025Absolutely delicious! The Dutch oven method is key for that incredible crust. My family devoured it within minutes!