Ciabatta on rye sourdough in the oven

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to bake ciabatta with rye sourdough? Start by preparing the dough. It's better to do this in the evening. The water should be at room temperature. Any grind of rye flour will work.

2. STEP 2

   

   In a deep container, mix the starter, water and flour until smooth. Then cover loosely and put away in a warm place until the morning. By morning the dough should increase 2-3 times.

3. STEP 3

   

   For the dough, you can use any type of wheat flour. The water, as for the dough, should be at room temperature.

4. STEP 4

   

   To make it easier to knead the dough, take a deep bowl and sift half the flour required for the recipe into it. Then add the dough, water and salt, mix well until the salt dissolves.

5. STEP 5

   

   Add the remaining wheat flour in small portions, roughly kneading the dough.

6. STEP 6

   

   The dough should remain fairly moist and soft, but not spread. Cover the bowl with cling film and leave for 20 minutes to autolyse. Thanks to this procedure, the dough will become more flexible and smooth, and the baked goods will be more fluffy.

7. STEP 7

   

   Then knead the dough well. It should become plastic, gather into a bun and not stick at all or slightly to your hands.

8. STEP 8

   

   Dust your work surface with flour and place the dough there. It will need to be stretched and folded to increase and maintain the number of air bubbles. Do not knead or roll out the dough under any circumstances! Stretch the dough into a rectangular layer, then mentally draw 2 vertical lines along it, dividing it into 3 equal parts. Fold the left and right thirds alternately onto the middle one. Then also fold the dough, dividing it horizontally.

9. STEP 9

   

   Place the folded dough in a bowl, cover with cling film and place in a warm place. Repeat step 8 4 more times every 15 minutes. This method of kneading allows the gluten to be well developed, which improves the quality of baking and the bread will be more fluffy.

10. STEP 10

    

    After folding the dough, place it in a bowl, cover tightly and leave to rise for about 2-4 hours.

11. STEP 11

    

    The dough should increase in volume and become soft, porous and airy. If you tap the bottom of the bowl, you will hear an empty surround sound.

12. STEP 12

    

    As soon as you see that the dough has noticeably increased in volume, place it on the work surface and divide into 2 equal parts.

13. STEP 13

    

    Form 2 oblong and flat pieces. Do not forget that you cannot knead the dough, only stretch it. I trimmed the edges with a wide knife, as if tucking them under the bottom and stretched them a little. Do not try to make the pieces too even; ciabatta does not have an ideal shape.

14. STEP 14

    

    Transfer the workpieces to a coarse cloth dusted with flour. Make sides out of it. My towel is not very rough; I placed cutting boards on the outer sides. Sprinkle with flour and cover with film to prevent the surface of the dough from drying out. Otherwise it will be difficult to understand when it has distanced itself. Leave for about 1.5 hours. The dough will increase in volume and become soft. So that the oven has time to heat up, turn it on 10-20 minutes before the start at 240 degrees.

15. STEP 15

    

    Place a container with 200 ml of water on the bottom shelf of the oven. Gather the workpiece like an accordion towards the middle, transfer it to non-stick parchment and stretch it into the same shape. Bake on the middle shelf, placed on a preheated baking sheet, for 15 minutes with steam, then open the oven for 5 seconds to release the steam and bake for another 10 minutes without steam. Determine the exact time and temperature based on your oven. The finished ciabatta will still rise and brown well.

Comments on the recipe

Maystin

16.09.2023

4.9

A recipe for homemade rye sourdough ciabatta at home caught my attention. I just had ripened sourdough and decided to cook it. The recipe itself did not seem simple. I made ciabatta with wheat flour. She let it get upset, folded it 4 times and let it sit again. Still, it was a troublesome recipe for me. The ciabatta was baked, but the porosity was not the same as the author's. To be honest, it didn’t upset me and I liked the result. The baked goods turned out soft and very tasty.

Marina

16.09.2023

4.8

Thank you very much for the delicious ciabatta recipe! True, it turned out not as “spongy” as yours, but it was very airy and incredibly tender! I did everything exactly according to the recipe. At first the recipe seemed complicated, with folding the dough, but as it turned out, everything was very easy! Minimum time spent! I changed the proofing method a little, put it directly on a baking sheet, on which I then baked it and on parchment, making a partition out of it. It seemed more convenient to me. The bread is incredibly delicious! This is my first experience baking sourdough bread, and, thanks to you, it was successful! (I used to bake only with yeast). We couldn't wait for it to cool down))). Eats instantly! Therefore, it is better to make two servings at once))). The crumb of the bread is almost weightless, and the crust is thin and crispy. Well, very tasty! 👍👍👍

Svetlana

16.09.2023

4.7

Tell me, how to make sourdough?

Alya

16.09.2023

4.8

Working with this recipe brought a lot of positive emotions and pleasure. All stages of work according to the results were ideal, the dough rose, bubbled beautifully, took the desired “slipper” shape (!) and was covered with a delicious crispy crust (!). At the same time, I did not get the taste and nostrils.. I did not like the taste with a pronounced sourness I liked it. Next time I'll try replacing the rye flour with malt flour. But I don’t know where the “nostrils” were lost and the most important thing - where and how to look for them. I’ll try to increase the fermentation time of the dough. Thanks to the author for the interesting recipe and detailed description of production.