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85 percent Hydration Sourdough Ciabatta


  • 250gr Stiff levain
  • 800gr Strong White Flour
  • 50gr Wholemeal flour
  • 720gr Water
  • 20gr Salt
  • 20gr Extra virgin olive oil
  • Preheat oven 230°C with normal steam


1. Stiff Levain:

  • 50gr Stiff mature culture
  • 100gr Strong White Flour
  • 100gr Water

Add all the ingredients to the container and mix well. Leave the dough about 12 to 16 hours to ripen.

2. Final Dough and Fermentation:

Add all ingredients to the container and mix 5 minutes to incorporate all the ingredients. At this stage the dough should be quite loose and sticky. For the fermentation just leave the dough in a closed lid container for an hour and fold the dough once and leave the dough again in a closed lid container about 4 to 5 hours in 22°C for the final fermentation.

3. Shaping:

Final dough would be sticky and runny so difficult the handle it. Transfer the dough to the oven straight from the container so in this way bubbles in the dough would be maintained.

4. Baking:

With normal steam 230°C for 45 to 50 minutes.