Ciabatta with Wheat Sourdough

To bake this wonderful ciabatta you need flour, water, salt and a little time. The dough is leavened by a wheat sourdough which is prepared in a 2-step process. This production method gives the ciabatta a mild and at the same time aromatic crumb.

In order to get a strong and active wheat sourdough, it has to be refreshed/fed before being prepared. The sourdough is refreshed with a hydration(TA) of 180-200 and this should take place at least 8-12 hours before the first sourdough stage at room temperature.


Wheat sourdough stage 1:

  •   40g Starter
  • 130g Wheat flour Type 700
  • 130g Water 35-40°C

DT: 27-28°C  maturity time: 8-10 hours   TA: 200

Wheat sourdough stage 2:

  • 300g Wheat sourdough (Stage 1)
  • 150g Wheat flour Type 700
  • 150g Water 35-40°C

DT: 28-30°C  Maturity time: 5-6 hours  TA: 200

Main dough:

  • 600g Mature wheat sourdough
  • 500g Water approx. 20°C
  • 700g Tipo 0
  •   25g Salt

Mixing time: 2 minutes slow + 30 minute autolyse + 10 minutes slow / 5-6 minutes fast

DT: 25-27°C TA: 180


  • Mix the flour and water for 2 minutes slow and then cover and allow to autolyse.
  • After the autolyse, the sourdough and salt are added and the dough is mixed for 10 minutes slowly.
  • THen the dough is kneaded on a fast speed until it releases from the side of the mixing bowl.
  • The dough is placed in an oiled tub to mature. It should be folded after 40 and 80 minutes. If the dough seems to have a weak stability at the beginning, it can be folded after 30,60 and 90 minutes.
  • After a total dough maturity time of 150-180 minutes, the dough is separated into 300g pieces. If possible, try to separate the pieces as a whole. 
  • After separating, roll/form the dough into round cylinders and place in a linen cloth. In order to preserve the pores, the dough should be handled as little as possible!
  • The fully proofed ciabatta are slid into the oven at 250°C with steam.
  • After 5 minutes of baking time the oven can be turned down to 235°C.
  • The total baking time for 300g dough pieces is about 25-30 minutes.