Ciabatta with sourdough and durum wheat

KronJäst
24
28 min
2 hours

Ciabatta is originally an Italian bread that has been popular even in more northern latitudes for many years. In addition to sourdough, the recipe includes durum wheat, which is high in protein and gluten, making the bread lighter and airier.

Ciabatta is well suited for freezing, as long as it is tightly sealed in freezer bags. Let it thaw at room temperature and heat it in the oven at 200 °C for a few minutes before serving.

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Here's how:

1

Combine the durum wheat and all-purpose flour in a mixing bowl—crumble in the yeast and add water (15 °C), olive oil, and sourdough starter. Knead the dough for 2 minutes on low speed, then 7 minutes on high speed. Add the salt and knead the dough for another 4–5 minutes on high speed. The dough may still be slightly sticky even after kneading. Double the time if you’re kneading by hand.
2

Pour a little olive oil into a bowl, add the dough, and let it rise for 60 minutes.
3

Sprinkle a little flour on a sheet of parchment paper in a large baking dish and roll out the dough to a thickness of about 1–1.5 cm. Cover with plastic wrap or a lightly dampened towel and let the dough rise for another 60 minutes.
4

Carefully turn the dough out onto a clean kitchen counter—try to keep its rectangular shape. Divide the dough into equal portions with a knife and place them on a baking sheet lined with parchment paper (or two, if needed). Rub a little oil on your hands so the dough doesn’t stick. Cover and let the loaves rise until doubled in size, about 45–90 minutes. Preheat the oven to 260 °C.
5

Place the ciabatta rolls in the oven and immediately lower the temperature to 230 °C. Bake for about 18–25 minutes until golden brown, then let them cool on a wire rack.