Easy Same-Day Sourdough Ciabatta

• servings: 6 servings
• active time: 56 years 4 months 27 day
• total time: 56 years 4 months 27 day

Ingredients

This recipe uses a short ingredient list, which allows the flavor and texture of the bread to shine without distraction.

500 grams flour400 grams water100 grams active sourdough starter8 grams salt

Using an active, well-fed starter is essential. A sluggish starter will slow fermentation and affect both rise and texture. Flour choice can vary slightly, but a strong all-purpose or bread flour works best for structure.

Directions

Mixing the Dough

To begin, combine all ingredients in a large bowl and mix until no dry flour remains. At this stage, the dough will look rough and uneven, with a sticky, loose consistency.

There’s no need to knead. The goal is simply to hydrate the flour fully and create a cohesive mass. Once mixed, cover the bowl and let the dough rest. This rest period allows the flour to absorb water and begins gluten development naturally, making later handling much easier.

Stretch and Folds: Building Strength Gently

Stretch and folds are the backbone of this recipe. They replace kneading and help the dough develop strength while keeping air inside.

During each round, gently lift one side of the dough, stretch it upward, and fold it back over itself. Rotate the bowl and repeat until all sides are folded. The dough should feel more elastic after each round.

Spacing these folds over time allows gluten to form without stress. Overworking the dough can tighten the crumb, so gentle handling is always better.

Nutrition

• Serving Size: 1 ciabatta roll
• Calories: 220 kcal
• Total Fat: 1.5 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 1.1 g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 260 mg
• Total Carbohydrate: 44g
• Dietary Fiber: 2g
• Total Sugars: 0.5 g
• Protein: 7g