Sourdough Ciabatta Bread

Prep: 15 mins + rising time | Cook Time: 20 mins | Course: Baked Goods | Yield: 1 loaf or 8 rolls

Soft sourdough ciabatta bread perfect toasted and buttered, or cut into hoagie rolls for sandwiches. Inspired by Alexandra Stafford of Alexandra’s Kitchen https://alexandracooks.com/2021/04/25/simple-sourdough-ciabatta-bread/ 

4 cups flour

1 Tbsp salt

1 ¾ cups water

½ cup sourdough starter

In a stand mixer, measure the flour, salt, water, and sourdough starter. Mix for 3 minutes with the paddle attachment, then transfer the dough to a non-metallic mixing bowl with a lid or cover with plastic wrap. Allow to bulk ferment on the counter overnight. 

Lightly flour a silpat or piece of parchment the size of a baking sheet. Scrape the dough onto the silpat and stretch into a rectangle. For a loaf, cover with a kitchen towel for about 1-3 hours until puffy and proofed. For sandwich rolls, slice the dough vertically with a pizza roller, then slice horizontally to create 8 equal-sized rectangular rolls, cover with a kitchen towel for about 1-3 hours until puffy and proofed.

Preheat oven to 475*. Bake for 10 minutes, then reduce the temperature to 450* and rotate the pan, continue to bake another 10 minutes. Cool completely before slicing.