Is ciabatta a sourdough bread?

Traditional ciabatta isn’t sourdough—it’s usually made with commercial yeast. But it can absolutely be made as a sourdough, which gives it better flavor and digestibility.

What makes ciabatta different from bread?

Ciabatta stands out for its open crumb, high hydration, and chewy texture. It’s often flatter and slipper-shaped with a crisp crust and soft, holey interior.

Is ciabatta bread healthier?

Compared to processed sandwich loaves, ciabatta is often lower in sugar, fat, and additives. When made with sourdough, it also becomes more digestible.

Is sourdough bread healthier bread?

Yes—sourdough fermentation breaks down gluten and phytic acid, helps with mineral absorption, and supports gut health. It also tends to cause smaller blood sugar spikes than commercial yeast bread.

Sourdough Bread Ciabatta: Crisp, Airy, and Totally Worth It

Name: Sourdough Bread Ciabatta: Crisp, Airy, and Totally Worth It
Prep time: 18 h
Cook time: 25 min
Total time: 18 h 25 min
Cuisine: Italian
Ingredients: 500g bread flour; 400g water; 100g active sourdough starter; 10g salt

Description

Rustic sourdough ciabatta with golden crust, open crumb, and bold tangy flavor.

Ingredients

500g bread flour

400g water

100g active sourdough starter

10g salt

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Instructions

1. Mix flour and water. Let autolyse for 1 hour.

2. Add starter and salt. Mix until fully combined.

3. Perform 4 sets of stretch and folds, every 30 mins.

4. Let bulk ferment for 4–6 hours until doubled.

5. Cold ferment overnight in fridge.

6. Shape gently into loaves on floured surface.

7. Proof 30 minutes while oven preheats to 475°F.

8. Bake 20–25 minutes with steam. Cool fully.

Notes

High hydration dough can be sticky—don’t add extra flour.

Use parchment to transfer to oven.

Crumb opens best when dough is handled gently.

Prep Time: 18 hours
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: Italian