Ciabatta for Dom

I'm upgrading the site. Please be patient while I break a few things :)

Very wet, make lots of folds sprinkling flour between turns

The Dough

Ingredient Weight US Volume Bakers Percentage
Levain 323 g 11.39 oz 2.53 cups 107.67%
Flour 300 g 10.58 oz 2.35 cups 100.00%
Water 180 g 6.35 oz 0.76 cups 60.00% (hydration)
Salt 2 g 0.07 oz 0.16 tbspns 0.67%
Total Weight: 805 grams / 28.40 ounces
Total Flour Weight: 300 grams / 10.58 ounces

Bakers 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. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.


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





what hydration starter?

100% - makes for 74% hydration dough



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!

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


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

Jeremy ;)

divide 75 gram peices



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.