Bread
Overnight Sourdough Ciabatta
High hydration, wildly open crumb, blistered crust. A slipper-shaped loaf that shines under olive oil or split for sandwiches.
- Time
- 20 hours
- Yield
- 2 loaves
- Level
- Advanced
Ingredients
Scale batch
- 100g active starter
- 500g bread flour
- 420g water
- 10g salt
- 15g olive oil
Method
- 01
Mix starter, water, and flour to a shaggy dough. Rest 45 minutes.
- 02
Add salt and olive oil, then do 4 sets of coil folds over 2 hours.
- 03
Bulk ferment until puffy and jiggly, then cold retard 12–14 hours.
- 04
Turn out onto a heavily floured surface. Divide into two rectangles — do not deflate.
- 05
Transfer to parchment and rest 30 minutes.
- 06
Bake at 500°F on a stone or steel with steam for 20–22 minutes until deep golden.
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