Ciabatta for Dom

Jeremy's picture

Very wet, make lots of folds sprinkling flour between turns

The Dough

Ingredient Metric Imperial Baker's Percentage
Levain 323 grams 11.4 oz 107.67%
Flour 300 grams 10.59 oz 100.00%
Water 180 grams 6.35 oz 60.00%
Salt 2 grams 0.07 oz 0.67%
Total Flour Weight:
300 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.


first ferment 3 hours 45 minutes
divide 75 gram peices
Final proofing 1 hour 30 minutes
bake 25 minutes at 238 celcius


279 users have voted.


Jeremy's picture
Jeremy 2006 October 12

no just make the peices 75 grams or whatever size you like, big or little whatever turns u on?

Jeremy ;)

donyeokl's picture
donyeokl 2006 October 13


I tried your recipe but I scale it down to half and this is the end result.... Am not sure if it's suppose to be looking like that..??

In any sense, I like the texture of the crumb and it taste good when toasted Pardon the bad photography!

Jeremy's picture
Jeremy 2006 October 13

Looks good, I think I will give it a go this weekend and see how it looks, been a while since i made it!


Hans 2009 February 24
Hello Jeremy,

I am new to the forum and sourdough baking, but i am a pastry baker for years.
You make the dough let it rest for how long? then you make the folds let it rest, fold, rest, fold, rest.


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