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Sunday, 12 June 2016

Baking Ciabatta With A Sourdough Starter

Who does not love good old Italian Ciabatta? I, for one, can not get enough of this bread with its big holes and slightly chewy texture. The Italian word 'ciabatta' literally means slipper and that is where the bread gets its shape from. I show you how to bake this delicatessen in today's blog, using your sourdough starter. I will also discuss the use of other raising agents in the text.


Add 2 cups (500 ml) White Bread Flour and a teaspoon (5 ml) salt to a mixing bowl. Mix together.
Option 1: When using Instant Dry Yeast, add a packet to the dry ingredients as well.


Add 1/2 cup (125 ml) sourdough starter to the bowl.


Add 100 ml milk to a measuring jug. Fill up to the 250 ml mark with lukewarm water. Add this to the mixing bowl.
Option 2: If using Active Dry Yeast, add a packet to the lukewarm water and allow it to develop into a froth before adding the milk.


Add 50 ml olive oil to the bowl.


Bring the dough together.


Knead for about 10 minutes on a lightly floured surface.


Put the dough ball in a bowl and cover with plastic.


Allow to rise to double in size in a warm dry place.


Spray a baking sheet with non-stick spray and sprinkle flour on.


Knock the risen dough back. Knead for about 5 minutes and shape into a 'slipper'. Place on the baking tray.


Cover with plastic and allow to double in size in a warm dry place.


Sprinkle the risen dough with flour and place in a preheated oven at 220°C for about 30 minutes.


When you turn the loaf over and knock on the back, you should hear a hollow sound to know if it's ready.


Allow to cool on a wire rack.


Traditionally the bread is torn, which is easy to do because of the large holes in the dough. Serve fresh and still slightly warm.


You may also prefer some strong cheese on yours.


Marietjie Uys (Miekie) is a published author. You can buy her books here: You can purchase Designs By Miekie 1 here.
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Jy kan Tuinstories hier koop.
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