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36 hours+ sourdough ciabatta - tasty but definitely not filling enough!

txfarmer's picture

36 hours+ sourdough ciabatta - tasty but definitely not filling enough!


Dude, where's my bread?! Quite a few people have asked me whether my 36 hour soudough baguette dough can be used for other breads, of coure! The most natural vaiation is of course ciabatta, another hole-y bread. I again used a mixture of rye starter and white starter (something about this combo makes the flavor better), and raised the hydration to 85% (10% rye in the dough, so it's probably similar to a 82% hydration white dough).

AP flour, 425g

ice water, 350g

rye starter (100%), 100g

white starter (100%), 50g

salt, 10g

- to make the dough and do bulk rise follow the basic 36 hour sourdough baguette formula here

- at the end of bulk rise, dump the dough on counter, divide in half, and let rise on parchment paper for about 70 min(about 73F), until very bubbly. I actually used half of the dough to make this ciabatta, the other half to make two (insanely wet and hard to handle) baguettes. The baguette doughs got 40min rest, then 30min proof after shaping, which means they can be baked with the ciabatta dough at the same time.

- before baking, flip the ciabatta upside down and score baguettes if you are making them (nearly impossible since the dough is very wet and full of air bubbles)

- baguettes were baked for  25min at 460F, ciabatta got 30min, followed by 10min rest in a turned off oven (with the door slightly cracked)


Deep dark big holes that one can get lost in


The baguettes were similiarly hole-y, however, I wouldn't recommend making baguette with such a wet dough, just a night mare to shape and score


I had some ciabatta after my weekly long run this morning. Very flavorful, but I had to eat a lot of pieces to get full!


Submitting to Yeastspotting.


arlo's picture

Another excellent example of your fine attention and care shown to your doughs TxFarmer.