Whole Wheat Sourdough Ciabatta
A rustic, high-hydration Italian classic with 40% whole wheat for extra depth of flavor and a light, airy crumb.
Sourdough Math
Adjust the starter amount to scale the recipe.
Ingredients
Required Tools
Fermentolyse
Whole grain flours benefit from the acidic environment of the starter right from the mix to prevent degradation.
Learn More →Steps
Dissolve the starter in lukewarm water, then mix in the flours and salt until a soft, sticky dough forms.
Rest the dough for 30 minutes at room temperature to allow the flour to hydrate.
Perform 4 sets of stretch and folds every 30 minutes. Reach under the dough, pull it up, and fold it over itself.
Transfer the bowl to the fridge overnight (8-12 hours) for cold fermentation and flavor development.
In the morning, gently tip the dough onto a heavily floured surface. Do not deflate the bubbles.
Divide the dough into 4 equal rectangular pieces using a bench scraper. Rest on a tray for 1 hour.
Preheat the oven to 230°C with an empty pan at the bottom for steam generation.
Bake for 20 minutes at 230°C. Pour a glass of water into the bottom pan at the start for steam.
Cool on a wire rack to ensure the crust remains crispy and the crumb sets properly.
The Science Behind This Bake
Master the techniques in our Sourdough Lab