Baking bread at home always has a special charm, especially when we use sourdough starter. Today I propose the recipe for long-rising ciabatta, a bread with a light, airy interior. It requires some resting time, but I assure you it’s worth it: the result rewards every wait!
The beauty of this recipe is that you don’t need to spend hours kneading. Just organize a bit: knead the night before, let it rest all night in the fridge, and in the morning bring the dough back to room temperature before baking. Meanwhile, we can focus on other things while our bread takes its time to become perfect.
And then, there’s that aroma… The smell of homemade bread filling the kitchen is something magical, bringing back childhood memories and authentic flavors. Are you ready to roll up your sleeves? You’ll see, it will be a unique satisfaction!
For those who love kneading before moving on to the recipe, I also remind
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Energy 212.97 (Kcal)
- Carbohydrates 43.80 (g) of which sugars 1.95 (g)
- Proteins 7.75 (g)
- Fat 1.13 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 3.28 (g)
- Sodium 299.41 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14.11 oz semolina flour
- 10.58 oz all-purpose flour
- 3.53 oz sourdough starter (active)
- 1.41 tsp salt
- 1 tsp sugar
- 2.11 cups water
- as needed semolina flour (for dusting)
Tools
- 1 Stand Mixer
- 1 Proofing Basket
Preparation
Pour the two flours, sugar, and salt into the stand mixer’s bowl, then mix with a fork to distribute the ingredients well. Add the crumbled sourdough starter directly into the bowl and start the stand mixer at medium-low speed.
Gradually pour in the water in a thin stream, adding more only when the previous amount has been fully absorbed.
Knead the dough in the stand mixer for at least 10 minutes, until it becomes smooth and elastic.
Then transfer it to a lightly oiled container and, with your hands, make some folds to strengthen it. Cover the container and let the dough rest for about an hour.
Dust the work surface with semolina flour and gently transfer the dough. Stretch it with your hands to form a large rectangle, pressing lightly with your fingertips and stretching it carefully without tearing.
At this point, using a dough scraper to prevent it from sticking to the work surface, gently roll the dough onto itself.
Take the roll of dough and gently round it with your hands to form a loaf. Place it in a basket lined with a linen cloth, making sure to seal the seam well by pinching it with your fingers to prevent it from opening during rising. Cover the loaf as shown in the photo and let it rest in the refrigerator for at least 8-9 hours.
Early in the morning, take the dough and gently open the linen cloth. Turn the loaf directly onto the baking sheet you will use for baking, placing the “pinched” side down.
With the palms of your hands, press lightly on the dough to shape it into an oval, transforming it into our ciabatta. Cover it again with the same linen cloth and let it rest at room temperature for another 2-3 hours.
After the resting time at room temperature, you’ll notice that your ciabatta has puffed up nicely.
Bake in the lower part of the oven already heated to the maximum temperature. Bake for the first 5 minutes, then lower the temperature to 392°F (200°C) and continue baking for about 25 minutes, or until golden brown.
NOTES
Two important tips: the first is to dust the linen cloth with semolina flour before placing the loaf on it for rising in the fridge. The second tip is to make a small cut with a razor blade on one side of the loaf before baking, to promote better rising during baking.
If you liked the recipe or have any questions, feel free to comment here or on social Facebook, Pinterest, Instagram and X.
If you liked the recipe or have any questions, feel free to comment here or on social Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
Can I use yeast instead of sourdough starter?
You can replace the sourdough starter with 0.1 oz of yeast and add 2.47 oz of all-purpose flour and 1.06 oz of water to the recipe.
