Easy Italian Sourdough Ciabatta (No-Knead)

Ciabatta Dough

• 400g of Wheat Flour (bread flour preferred)
• 150g of Sourdough Starter (Levain), refreshed and active
• 350g of Water (divided into two parts)
• 10g of Salt

To Finish

• Oil (for greasing the container)
• Extra flour (plenty, for dusting and shaping)

1. Autolyse and Initial Mix

1. 1
   In a large bowl, mix the Flour (400g) and the Sourdough Starter (150g).
2. 2
   Add the first part of the Water: 200g. Mix well until all flour is incorporated.
3. 3
   At this point, the dough will be a bit hard and lumpy. This is normal.
4. 4
   Immediately after, add the Salt (10g).

2. Bassinage and Spoon "Kneading"

1. 1
   Start mixing the dough. Once it becomes more homogeneous, start the second stage.
2. 2
   Add the remaining 150g of Water **gradually** (Bassinage technique). Pour a little, mix until absorbed, and repeat.
3. 3
   When the dough becomes very liquid and soft, use a large spoon or strong spatula.
4. 4
   Beat the dough vigorously with the spoon to incorporate air and strengthen the gluten structure.

3. Bulk Fermentation

1. 1
   Cover the bowl. Let rest for 1 hour.
2. 2
   After 1 hour, beat the dough a little more with the spoon (folds).
3. 3
   Transfer the dough to a rectangular container (helps with the Ciabatta shape), well greased with oil.
4. 4
   Let ferment until the dough **doubles in volume** (approx. 4h at 20°C, or more depending on temperature).

4. Rustic Shaping and Baking

1. 1
   Preheat the oven to 240°C (465°F) with a baking sheet or stone inside.
2. 2
   Sprinkle PLENTY of flour on a countertop or parchment paper.
3. 3
   Carefully turn the container so the dough falls onto the flour without losing the air.
4. 4
   Sprinkle more flour on top. Cut the dough in half with a spatula to form two Ciabattas. Do not squash it!
5. 5
   Transfer to the hot baking sheet.
6. 6
   Generate steam (spray water or use a pan with boiling water at the bottom).
7. 7
   Bake at 240°C for about 25 minutes or until golden brown.