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Dough Profile | High Hydration & Enriched

80% Hydration Sourdough Ciabatta

Ciabatta (meaning "slipper" in Italian) is characterized by a high liquid ratio, flat shape, and a honeycomb-like interior. This guide uses 80% hydration and a touch of olive oil to yield a tender crumb and crispy, thin crust.

Dough Ingredients

Total Recipe Flour

g

Target Hydration

%

Starter (Levain) Weight

g

Starter Hydration

%

Salt Percentage

%

Add Custom Ingredient

Formula Weights 100% Adjusted

Flour to Add Adjusted for starter flour fraction

425g

Water to Add Adjusted for starter water fraction

285g

Sourdough Starter Added directly as levain

150g

Salt 2% of total flour

10g

Total Dough Weight Cumulative dough yield

870g

Starter (Levain) Breakdown 100% Hydration

Starter Flour 75g

Starter Water 75g

How it works: The sourdough starter consists of pre-fermented flour and water. To keep your recipe hydration exactly at target, we isolate these fractions and subtract them from your main flour and water additions.

Dough Ambient Temp & Proof Estimator

Fermentation speed is highly dependent on ambient kitchen temperature

Kitchen Temperature

°F

Est. Bulk Fermentation Optimal

4.5 hours

Standard bulk rise time for sourdough. Watch for a 30-50% growth in volume before shaping.

Stretch & Fold Chime

Stay on schedule for gluten-building fold intervals

30:00

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Working With Wet Dough

At 80% hydration, traditional kneading is impossible. The dough will resemble a thick batter initially. To develop strength, we utilize **Coil Folds** in a rectangular tub. This keeps the gas bubbles intact and layers the gluten sheets vertically, leading to large, irregular alveoli (crumb pockets).

01. Basin Mixing

Mix 425g flour and 325g water. Let sit for 45 minutes. Add the 150g starter and 12.5g salt. Once the dough starts sticking together, slowly fold in the 15g of olive oil.

02. Coil Fold Schedule

Instead of standard folds, perform **Coil Folds** every 30 minutes (4 sets total). Wet hands are critical to prevent sticking. After the final fold, the dough should support its own weight in a neat package.

03. Dusting & No-Shape Transfer

Prepare a baking canvas or parchment generously with semolina flour. Tip the puffy dough out. Cut into rectangular slabs. Transfer carefully without stretching to protect the interior bubbles.

Typical Ciabatta Schedule

08:00 AM

Autolyse Mix flour and water; rest 45 mins.

08:45 AM

Add Levain & Salt Mix thoroughly; rest 30 mins.

09:15 AM

Incorporate Oil Drizzle olive oil; fold to absorb.

09:45 AM

Coil Folds (1-4) 4 sets spaced 30 min apart (until 11:45).

11:45 AM

Bulk Rise Let double undisturbed (approx. 2 hours).

01:45 PM

Portion & Proof Cut into slippers, place on couche for 45 min.

02:30 PM

Bake Steel at 475°F (245°C) with steam for 25 mins.

Folding Techniques

See Coil Fold (Step 3) in detail for ciabatta

Dough Manipulation Guide

Step-by-step techniques to develop gluten structure and surface tension

Step 1: Stretch & Fold

The foundation of no-knead sourdough. Reach down to the bottom of the bowl, grab one quadrant of the dough, gently lift it upwards until you feel resistance, and fold it over the center. Rotate the bowl 90 degrees and repeat for all four sides.

Timing & Frequency Perform 3-4 sets during the first 2 hours of bulk fermentation, spaced 30 minutes apart. Develops early gluten alignment without tearing.

Step 2: Dough Lamination

Typically performed on high-hydration doughs. Wet your work surface with water, tip the dough onto it, and gently stretch it out in all directions into a thin, transparent rectangular sheet. Fold it like a letter (left third over center, then right third, then roll up).

Timing & Frequency Perform once, 30-45 minutes after mixing. This is the optimal window to incorporate mix-ins like seeds, olives, cheese, or herbs evenly.

Step 3: Coil Folds

A gentle structural technique. Slip wet hands under the middle of the dough, lift it vertically until the front edge releases and coils under itself. Lower it back down, rotate 90 degrees, and repeat. Coil folds utilize gravity to pack gluten coils tightly.

Timing & Frequency Perform 2-3 sets during the middle/late stage of bulk fermentation. This technique builds excellent height and gas retention without deflating delicate air bubbles.

Step 4: Pre-Shaping & Final Shaping

Flour the dough and bench. Fold the bottom edge up, sides inward, and roll down. Use a bench scraper to drag the dough towards yourself along the un-floured wooden counter. The friction creates a tight, smooth outer skin (surface tension).

Timing & Frequency Perform at the very end of bulk fermentation. Rest 20 minutes between pre-shaping and final shaping, then transfer to a banneton for cold proofing.