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ciabatta

Sourdough ciabatta

These ciabatta rolls are perfect for a light lunch in the park or in the garden. They are crispy on the outside and airy on the inside.
Temps de préparation 3 heures
Temps de cuisson 30 minutes
Pour 6 breads

Ingrédients

  • 80 g of sourdough starter active
  • 400 g of bread flour
  • 300 ml of water at room temperature
  • 5 g of salt
  • 8 ml of olive oil

Instructions

  • In a mixing bowl: mix the flour and water, then cover with a towel and let rest for 20 minutes (autolyse).
    400 g of bread flour, 300 ml of water at room temperature
  • Add the sourdough starter and salt, mix well (with your hands) and let rest for 20 minutes.
    80 g of sourdough starter, 5 g of salt
  • Add the olive oil and incorporate.
    8 ml of olive oil
  • Perform 4 sets of "stretch and fold" every 30 minutes. This takes 2 hours.
  • Cover the bowl with plastic wrap and put the dough directly in the refrigerator for 8 to 12 hours (up to 24 hours).
  • Take the dough out of the refrigerator: it will have doubled in volume, and you will see bubbles.
  • Flour the work surface and transfer the dough (you can use a flexible scraper to help you).
  • Roll out the dough into a rectangle with your hands and cut 6 to 8 rectangles.
  • Place on a sheet of parchment paper that has been previously floured. Cover with a kitchen towel and let rest for 1 to 2 hours. The dough will rise a little.
  • Preheat the oven to 450°F or 230°C.
  • Place the dough on a baking sheet.
  • Place a dish filled with water in the oven and bake the dough for 15 minutes at 450°F or 230°C. Then 10-15 minutes at 400°F or 200°C.
  • Let cool and then enjoy.
Approximation for one bread (1 of 6): 278 kcal, fat 1.95 g (saturated 0.29 g, polyunsaturated 0.45 g, monounsaturated 0.98 g, trans 0 g), protein 7.6 g, carbohydrates 56 g, fiber 2 g, sugars 0.2 g, cholesterol 0 mg, sodium 325 mg, potassium 79 mg, vitamin A 0 µg, vitamin C 0 mg, calcium 11 mg, iron 2.6 mg.