The Fresh Loaf

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Two ciabattas - one sourdough, one not

txfarmer's picture

Two ciabattas - one sourdough, one not

Sending this to Yeastspotting.

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First, it's the ciabatta made with my usual 36 hour baguette dough (with higher hydration to be about 81%).

AP Flour, 425g
ice water, 330g
salt, 10g
white starter (100%) 150g


1. Mix flour and water into a lump of mass, cover and put in fridge for 12 hours. (let's say Thurs morning, takes <5 min)
2. Add starter and salt to the dough, use hand to mix until roughly evenly distributed. Note that the 100% starter here has two purpose: it's levaining power to raise the bread, AND it's extra water acts as the "2nd hydration" step.
3. Bulk rise at room temp (70 to 75F) for 2-3 hours until it grows about 1/3 in volume, S&F every half hour until enough strength has been developed. Put in fridge.
4. About 24 hours later, take out dough, if it has not doubled or nearly doubled, give it more time to rise at room temp. I usually have to give it about 1 to 2 hours, depending on temperature, which means the dough can probably be stored in the fridge for even longer than 24 hours.Do make sure it has a sufficient bulk rise, so the dough is strong enough; but don't let it go too long, the dough will be so bubbly that the shaping would be difficult - this is where you need to experiment with timing a lot.
5. Divide into 4 portions (which means these were 200g-ish ciabatta rolls), put on oiled parchment paper to proof. The beauty of ciabatta is that little shaping is required, however, I find that it still helps with crumb to lightly fold the edges over to make them into squares.

6. Proof until very puffy and expanded (about 1.5 hrs for me), take each one and flip over onto another parchment.

7. Bake each @460 for 18 min, the first 8 with steam.

Cut them horizontally, and they were perfect for juicy fillings

Cut it vertically, they were great for dipping into olive oil

Second one was made with this recipe:

These are bigger than the 36 hour sourdough ones


Isand66's picture

Both are beautiful.  So which one did you think tasted better?

txfarmer's picture

Definitely the sourdough one. It has the unique depth that 36 hour sourdough dough I love.

pmccool's picture

And that carved bowl is gorgeous, too.  Where did you locate that?


txfarmer's picture

It was a $1 purchase from a flea market. The bottom of the bowl was actually cracked, so no practical use other than being pretty. :P

pmccool's picture

of being pretty, crack or no.


evonlim's picture

with your extensive experience and dedication plus passion, both turned out perfect! 

:) evonlim

txfarmer's picture


dmsnyder's picture

I believe I will try your SD version.


txfarmer's picture

Hope you will like it. It goes really well with some juicy filling.

dabrownman's picture

All I see are holes :-)  Very nice baking Ying.  Your 36 hour method really is the cat's meow.

txfarmer's picture

By now, the best part about the 36 hour method is that I am so familiar with the process it's brainless.

redif2003's picture

Just tried them and they taste awesome!

However my bread didn't turn out as expected, it puffed up like a pita bread and all those internal holes turned to one huge cavity in the bread. I had the gluten well developed with several stretch and folds, although need to stay that my final proof in the fridge was longer than a day (3 days) since I couldn't find time to bake it on 36 hour mark. A possibility is that my gluten was weakened because of the long fermentation in the fridge, although I highly suspect that is the case since the dough had a good integrity to it and proofed beautifully outside of the fridge. 

Any advice will be much appreciated. Thank you!