Sourdough Ciabatta Bread Recipe for Crispy, Airy Loaves

This sourdough ciabatta is an Italian white bread with a thin, crispy crust and a large, open crumb. Made from a high-hydration dough using active starter, flour, water, malt or barley syrup, and olive oil, it’s ideal for paninis and sandwiches.

Sourdough ciabatta sliced open with large holes to show open crumb and proper gluten development laying in a pile of more loaves.

This sourdough ciabatta features an open, airy crumb with irregular holes that soak up sauces and dressings beautifully. The crust is thin and crackly, providing a pleasant contrast to the chewy interior.

I often bake ciabatta with sourdough starter because the starter adds flavor, improved texture, and extended freshness. It’s a versatile loaf for sandwiches, but especially good when pressed into homemade paninis.

Expert Tips: Sourdough Ciabatta

Sourdough starter – Use your starter at peak activity. A 100% hydration starter fed the night before and showing clear volume increase will give the best results.
Poolish – Make the poolish 10–14 hours before mixing (adjust for room temperature). This pre-ferment improves flavor and contributes to the open crumb.
Handle gently – Ciabatta requires high hydration for an open crumb. Avoid aggressive handling or overworking during shaping to preserve air pockets.
Use a scale – Baking is precise; a digital scale ensures consistent results and accurate baker’s percentages.
Proofing container – Proof in a clear container with measurement markings to easily monitor volume increase.

Several ciabatta bread loaves with a golden brown, crispy crust covered in flour.

Ingredients

Sourdough starter – Active, doubled starter (100% hydration).
Poolish – A high-hydration pre-ferment made with bread flour, water, and a touch of yeast; it enhances flavor and contributes to the open crumb structure.
Malt or barley syrup – Adds moisture and acts as a yeast nutrient.
Olive oil – Use extra virgin olive oil for flavor and tenderness.
Bread flour – Preferable for strong gluten development and an airy crumb.
Sea salt – For seasoning.

How to Make Sourdough Ciabatta

Sourdough starter and poolish being added to a large mixing bowl attached to a stand mixer with other ingredients to develop gluten.

Combine: Add the poolish, active starter, wet ingredients, and dry ingredients to a large mixing bowl. Keep salt and any active yeast separate until incorporated.
Mix: Using a dough hook, start on low until the flour is hydrated, then increase speed. Mix until the dough forms a smooth ball with a slight sheen and minimal sticking—about 6–10 minutes.

Sourdough ciabatta dough being tested for proper gluten development by using the windowpane test.

Windowpane test: Take a small piece of dough and stretch it thin. A successful windowpane is translucent without tearing, indicating sufficient gluten development.
Bulk fermentation: Transfer the dough to a clear container, shape it into a smooth ball, and proof for 30 minutes in a warm, humid spot. Punch down gently and continue proofing until doubled and showing surface bubbles.

Sourdough ciabatta dough being stretched on a wooden board then further proofing on a proofing cloth.

Bench rest: On a well-floured surface, gently stretch the dough by hand into a rectangle about 1 inch thick. Preserve the gas in the dough—do not use a rolling pin. Rest for 10 minutes.
Shape and final fermentation: Divide the dough into six even pieces and place them surface-side down on a floured proofing cloth. Cover lightly and proof until nearly doubled.

Ciabatta dough cut into pieces and baking in an oven on silicone paper.

Flip each piece so the smooth surface is up and transfer them to a heatproof baking mat or perforated surface for baking. Use a large, flat baking sheet or board to move them to the oven rack.
To create steam, pour about 1/3 cup of water into a preheated pan on the oven floor just before closing the door (use oven mitts). Bake at 356°F (180°C) for about 15 minutes.

Baked ciabatta with crisp crust resting on a surface and sliced open to reveal open crumb.

The finished loaves should have a thin, crispy crust with a cracked floury surface and large irregular holes inside.
Allow the bread to cool to room temperature before slicing. Use it for sandwiches, paninis, dips, or crostini.

Ciabatta FAQs

What kind of bread is ciabatta?

Ciabatta is an Italian white bread known for its flat, broad shape. It’s made from high-hydration dough—flour, water, yeast (or starter), olive oil, and salt—and results in a tender interior with a crisp, thin crust. This recipe uses sourdough starter and a poolish for extra flavor and texture.

What’s the difference between ciabatta and sourdough bread?

Traditional sourdough often has a pronounced tangy flavor. Ciabatta is typically milder with an emphasis on texture—large holes and a chewy crumb. Using sourdough starter here enhances flavor and keeping power without necessarily making the bread overly sour.

What’s the best flour to make ciabatta?

Bread flour is recommended for its higher protein content, which supports strong gluten development and an open crumb with large holes.

Is ciabatta vegan?

Yes. Traditional ciabatta contains no dairy or eggs and is naturally vegan.

What is poolish and what is it used for?

Poolish is a high-hydration pre-ferment made with equal parts flour and water plus a small amount of yeast. It improves flavor, extensibility, and crumb structure, helping create the open holes characteristic of ciabatta.

What is barley malt syrup?

Barley malt syrup is a thick, slightly sweet syrup from malted barley. It adds moisture and acts as a nutrient for yeast, improving crust color and flavor.

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