Sourdough Discard Ciabatta Bread
Prep Time: 20 minutes
Rise Time 4 hours 30 minutes
Cook Time: 15 minutes
Total Time: 5 hours 5 minutes
Crusty, chewy ciabatta rolls made with sourdough discard and a little yeast. Ready the same day with just five ingredients.
Ingredients
Servings: 9 pieces
- 100 g sourdough discard about ⅓ to ½ cup
- 250 g to 300g warm water about 1 to 1 ¼ cups
- 500 g bread flour about 4 cups
- 5 g instant or active dry yeast about 1 ½ teaspoons
- 10 g salt about 1 ¾ teaspoons
Instructions
- Add water and discard: Pour the warm water into a mixing bowl, then gently add the sourdough discard.
- Add dry ingredients: Add the bread flour, salt, and yeast.
- Mix: Mix with a dough hook for 3 to 5 minutes until a soft, sticky dough forms.
- First rise: Place the dough in a lightly oiled bowl, cover, and let rest for 1 to 1 ½ hours.
- Stretch and fold: With wet hands, stretch one side of the dough up and fold it over. Turn the bowl and repeat 4 times total.
- Second rest: Cover and let rest for 2 more hours, until puffy and bubbly.
- Shape: Turn the dough onto a floured counter and gently press or roll into a 14 x 10-inch rectangle.
- Cut: Use a dough scraper to cut 7 to 9 equal rectangles.
- Final rise: Place on a parchment-lined baking sheet, cover with a dish towel, and let rise until doubled.
- Preheat: Heat the oven to 450°F.
- Bake: Dust the tops with flour and bake for 12 to 15 minutes, until golden and crusty.
- Cool: Cool on a wire rack before slicing.
Notes
- Use a kitchen scale for the best results.
- Start with 250g water and add more only if the dough feels stiff.
- Wet your hands instead of adding extra flour when handling the dough.
- Store in a paper bag for up to 2 days, or freeze for up to 3 months.