Ciabatta dough is intentionally very wet. The key isn’t trying to make it behave like a firm bread dough—it’s developing enough strength through folding while preserving its high hydration and fermentation bubbles.

Step 1: Mix the Starter and Water

Add the active sourdough starter and approximately 350 g of the water to a large mixing bowl.

Stir until the starter is mostly dispersed throughout the water.

Using an active, bubbly starter is important because it provides the fermentation power needed to aerate this wet dough.

Step 2: Add the Flour

Add the bread flour.

Mix until the flour is completely hydrated and there are no obvious dry pockets remaining.

The dough will look rough and sticky at this stage. That’s completely normal.

Cover the bowl and allow the mixture to rest for approximately 30–45 minutes.

This resting period gives the flour time to absorb the water before the remaining ingredients are incorporated.

Step 3: Add the Salt, Olive Oil & Remaining Water

Add the fine sea salt and extra-virgin olive oil.

Begin gently working them into the dough.

Gradually add the remaining 50 g water, folding and squeezing gently until the liquid becomes incorporated.

Don’t be concerned if the dough feels extremely wet and sticky.

The high hydration is intentional and plays an important role in developing the characteristic open ciabatta crumb.

Step 4: Begin the Stretch-and-Folds

Wet your hands before touching the dough to minimize sticking.

Grab one side of the dough, gently stretch it upward without tearing it, and fold it toward the center.

Rotate the bowl and repeat from the remaining sides.

This completes one set of stretch-and-folds.

Cover the bowl again and let the dough rest.

Step 5: Continue Building Dough Strength

Over approximately the next 2–3 hours, perform a total of about 4–6 sets of stretch-and-folds, spacing them approximately 30 minutes apart.

The change in the dough should gradually become noticeable.

Initially, it may spread quickly and feel difficult to control. As gluten strength develops, it should become smoother, more elastic, and increasingly capable of holding itself together.

Continue using wet hands rather than adding flour to the dough.

Step 6: Bulk Fermentation 🫧

Cover the dough and allow it to continue fermenting at room temperature.

Depending on your starter activity and room temperature, bulk fermentation may take approximately 4–7 hours.

Don’t wait for the dough to necessarily double.

Instead, look for several signs:

• Noticeable increase in volume
• Bubbles along the sides and surface
• A puffy, aerated appearance
• Increased elasticity
• Dough that looks alive and fermented rather than dense and flat

Learning to judge these visual signs is more useful than relying exclusively on the clock.

Step 7: Cold Fermentation ❄️

Once bulk fermentation has progressed appropriately, cover the bowl securely and transfer it to the refrigerator.

Cold ferment for approximately 8–16 hours.

The overnight refrigeration develops deeper flavor while also making the high-hydration dough slightly firmer and easier to handle the following day.

Step 8: Prepare the Work Surface

Generously dust your work surface with bread flour or rice flour.

Carefully remove the cold dough from its container and allow it to fall gently onto the floured surface.

Do not punch it down.

Do not knead it.

At this stage, your goal is to preserve as many of the fermentation bubbles as possible.

Step 9: Divide the Ciabatta

Generously dust the exposed surface of the dough with flour.

Using a bench scraper, divide it gently into 2 large rectangular pieces.

Avoid repeatedly cutting, reshaping, or pressing the dough.

If the pieces need adjustment, use the bench scraper and lightly floured hands to gently stretch them into rustic rectangles.

Ciabatta isn’t supposed to look perfectly uniform.

Step 10: Final Proof

Carefully transfer each piece onto heavily floured parchment paper or a floured baker’s couche.

Cover loosely.

Let the ciabatta proof for approximately 30–60 minutes, until the pieces look noticeably puffy, relaxed, and airy.

Continue handling them as little as possible.

Step 11: Preheat the Oven 🔥

Place a baking stone, baking steel, or heavy baking tray inside the oven.

Preheat to 475°F (245°C) for at least 30–45 minutes.

A thoroughly heated baking surface provides strong initial heat when the dough enters the oven.

For additional crust development, place a separate empty metal tray on a lower rack to use for steam.

Step 12: Bake With Steam 💨

Carefully transfer the ciabatta onto the preheated baking surface.

If using steam, introduce it carefully during the beginning of baking.

Bake at 475°F (245°C) for approximately 10 minutes.

Steam during the early stage helps keep the exterior flexible while the dough expands.

Step 13: Finish Baking

After approximately 10 minutes, reduce the oven temperature to 450°F (230°C).

Continue baking for another 15–20 minutes, until the ciabatta is deeply golden brown.

Don’t remove the loaves while they’re still pale. Good crust color contributes significantly to the bread’s flavor and texture.

For an especially crisp crust, turn off the oven when the bread is finished and leave the loaves inside for approximately 5 minutes with the oven door slightly open.

Step 14: Cool Completely 🤍

Transfer the baked ciabatta to a wire cooling rack.

Allow it to cool for at least 1 hour before slicing.

This is especially important with a high-hydration loaf.

The interior continues setting as the bread cools. Cutting while it’s very hot can compress the delicate crumb and make a properly baked interior appear gummy.