The Starter Jar's Best Sourdough Ciabatta Bread: Achieve Airy Loaves at Home

Step 1

In a large mixing bowl, combine the active sourdough starter, warm water, and bread flour. Mix with a spatula until no dry streaks of flour remain, creating a shaggy dough. Cover the bowl and let it rest for 30 minutes (autolyse).

Step 2

After the autolyse, sprinkle the fine sea salt over the dough. Incorporate the salt by gently squeezing and folding the dough for 2-3 minutes until fully absorbed.

Step 3

Over the next 2-3 hours, perform 4-5 sets of stretch and folds every 30 minutes. To do this, lightly oil your hands, grab a portion of the dough, gently stretch it upwards, and fold it over itself. Rotate the bowl and repeat 3-4 times per set.

Step 4

Cover the bowl and allow the dough to bulk ferment at room temperature for 2-4 hours, or until it has noticeably increased in volume and shows signs of activity. Then, transfer the covered bowl to the refrigerator for 8-12 hours (or overnight) for a slow cold ferment, which deepens flavor.

Step 5

The next day, gently remove the cold dough from the refrigerator. Lightly flour your work surface generously with semolina flour or rice flour. Carefully tip the dough out onto the floured surface, trying not to deflate it.

Step 6

Using a bench scraper, gently divide the dough into two equal rectangles. Avoid excessive handling. Lightly dust the tops with more semolina flour.

Step 7

Carefully transfer each ciabatta dough piece to a heavily floured couche or a baking sheet lined with parchment paper and floured. Ensure there's ample space between them or use folds in the couche to support their shape. Let them proof at room temperature for 30-60 minutes, or until slightly puffy. Preheat your oven to 475°F (245°C) with a baking stone or steel inside during the last 30 minutes of proofing.

Step 8

Carefully transfer the proofed ciabatta loaves onto the preheated baking stone or steel. If desired, create steam in your oven by pouring a cup of hot water into a preheated cast iron pan on the bottom rack. Bake for 15 minutes with steam, then remove the steam source and continue baking for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).

Step 9

Transfer the baked ciabatta loaves to a wire rack and allow them to cool completely for at least 1 hour before slicing. This allows the crumb to set and prevents a gummy texture.