Sourdough Ciabatta
140 mins (prep 20, cooking 120)
7 ingredients
3 servings
As you'll note, there is a wide range in the amount of flour needed. The essence of ciabatta is it's coarse texture with large interior holes; this is possible with the right proportion of flour and liquid. A dough with too much flour will have a fine texture; a slack dough, one with too much liquid, will spread out on the baking sheet, rather than rising up. Experience, and maybe a few failures, will teach you just what the dough of a perfect ciabatta should feel like. Found this recipe on King Arthur's website.

Categories:  european , italian , sourdough-breads , breads , <-4-hours , yeast-breads , time-to-make ,
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Serving Size (219.98 g)
Servings 3
Amount per Serving
Calories 338.71 Calories from Fat 72.0
% Daily Value *
Total Fat 8.0g 36.91%
Saturated Fat 2.34g 35.07%
Trans Fat 0.0g %
Cholesterol 20.7mg 20.7%
Sodium 2405.09mg 300.64%
Total Carbohydrate 49.54g 49.54%
Dietary Fiber 2.76 g 33.12%
Sugars 17.48 g %
Protein 17.29g 103.71%
Vitamin A 52.5IU% Vitamin C 3.13mg%
Calcium 487.94mg% Iron 3.29mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
instant yeast, unbleached all-purpose flour