Rating: 5 stars
3 Ratings
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Awesome ciabatta recipe I perfected so that I could use my sourdough starter. With the help of the Dough cycle on the bread machine, it's super easy to make. I highly recommend using a Dutch oven for best results.


Recipe Summary

15 mins
1 hr 5 mins
2 hrs 45 mins
4 hrs 5 mins
3 round loaves


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place water, milk, olive oil, sourdough starter, sugar, salt, flour, and vital wheat gluten in a bread machine in the order listed. Sprinkle yeast over flour. Start Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.

  • Turn dough out onto a well floured surface and let rest for 15 minutes.

  • Flour hands and a bench knife well before handling the dough, but try not to add too much extra flour to the dough itself. Divide dough into 3 equal sections and form into round loaves. Place loaves on pieces of generously floured parchment paper and cover with large bowls, not touching the loaves themselves. Let rise in a warm place for about 60 minutes.

  • Place a Dutch oven on the lowest rack of the oven and preheat to 450 degrees F (230 degrees C).

  • Carefully lift 1 piece of parchment paper by the ends and transfer to the hot Dutch oven. Place lid back on the Dutch oven.

  • Bake in the preheated oven until loaf is golden, about 20 minutes. Uncover and continue baking until top is golden brown, 2 to 5 minutes more. Lift up loaf with with parchment paper and place on a towel to cool. Bake remaining 2 loaves in the same way.

Cook's Notes:

This bread freezes exceptionally well. Just thaw and reheat at 350 degrees F (175 degrees C) for 3 to 5 minutes to refresh crust.

The vital wheat gluten is optional. I find it makes a slightly chewier loaf, but the bread is absolutely amazing even without it.

Nutrition Facts

108 calories; protein 3.8g; carbohydrates 20g; fat 1.2g; cholesterol 0.1mg; sodium 198.5mg. Full Nutrition