Simple Sourdough Ciabatta (& "Baguettes")

As far as sourdough bread recipes go, this is about as simple as it gets. There's no autolyse or preferment, and you don't need any special equipment - if you have a rimmed sheet pan, you're good to go!
I am so excited about this recipe for both its simplicity and flavor. AND: it makes a very good baguette 🥖🥖🥖 .
Find the full recipe here: alexandracooks.com/2021/04/25...
-⏱️Timestamps⏱️--
0:00 Halving a sourdough ciabatta roll.
0:17 Measuring the ingredients for the sourdough ciabatta dough.
1:00 Mixing the sourdough ciabatta dough.
1:23 First set of stretches and folds.
1:58 Second set of stretches and folds.
2:22 Coil fold.
2:42 Coil fold.
2:59 Transferring dough to straight-sided vessel for bulk fermentation.
3:27 Dough nearly doubled in volume.
3:33 Transferring dough to the fridge.
3:46 Transferring dough to a floured work surface.
4:02 Patting dough into a rectangle.
4:18 Cutting the sourdough ciabatta dough.
5:22 Baking the sourdough ciabatta rolls.
5:36 Halving the sourdough ciabatta rolls.
6:30 Sourdough baguettes.
7:17 Halving the sourdough baguettes.

[@PaulSmith-mh2yq]

The best "how-to" video I've watched - on anything. No pointless chat and great editing. Thanks !

[@ReisigSeeds]

And I like the kid practicing piano/ giggling in the background. Because that is real #MomLife.

[@FynbosGarden]

Classy presentation. No ego poo. Just skill and attention to detail. KZbin at it's very best. Thank you.

[@AlexandraStafford]

Thanks so much ... means a lot 🥰

[@aidanpoulter9514]

I love that ‘ no ego poo’ haha. That’s an awesome phrase and totally summarizes lots of uninteresting babble. I don’t mind as long as the babble is entertaining but sometimes you just want the info. Good phrase.

[@lianebabb9638]

I started mine yesterday and baked it today. I have to say as a 1 year sourdough baker, this was by far the simplest, silkiest dough I have ever worked with and was thrilled how wonderful it turned out. I cut it to 1 ciabatta baguette and 4 small ciabattas. I am now making it again tomorrow and then the next day for our Mother’s Day brunch. Thank you, thank you, thank you!!! You make my bread loving family soooo happy 😊

[@AlexandraStafford]

Liane, yay! So wonderful to hear all of this. Happy Mother's Day! Thanks for writing :)

[@FridaWestling]

Thank you for this video! Calm and straight forward. No stressful background music or anything! Love it!

[@RoselinWhite]

I fully agree "The best "how-to" video I've watched - on anything. No pointless chat and great editing." Thank you for the recipe.. Subscribed

[@joadia2003]

You thought me how to make bread and these baguettes! Until I saw your methods nothing really clicked. It's been a few years. Thank you ❤!!!!!

[@Anesthesia069]

Brilliant - someone who watches the dough rather than timing it. Getting the rise right in the bulk ferment is key!

[@PrettyPureSalina]

This looks so simple and amazing, again love your daughters playing piano in the background

[@AlexandraStafford]

Awww thanks so much :) :) :)

[@7franny7]

I just want to say I follow this is closer as I could as UK is sweltering really hot at the moment so I had to reduce the times of things a little bit to stop over proofing but this is by far the best ciabatta recipe I've come across and I've tried at least 4 others on KZbin so far thank you so much I really recommend this recipe it is so easy and it turned out amazing I was so close to adding ice for steam to my oven at the end but I thought no I'll just do it as she said and it was amazing!!!! If only you could upload photos on KZbin!!! Thank you!!!!!

[@ginabisaillon2894]

What the video doesn’t show is how much better a ciabatta tastes if made with sourdough instead of just a biga. That’s the main reason for me! I alternate making rolls and baguettes and keep both of them in the freezer. Thank you for an excellent demonstration.

[@debbyd5729]

Freezer! Great idea! How do you heat it up when you defrost and is it noticeable that it’s not fresh? I’m thinking about trying this recipe but I don’t need two loaves.

[@nigarninamihcidaylan2024]

Baking my first sourdough ciabatta, thanks to this video! I've cut the ingredients half and excitingly waiting in front of the oven. 🙃 Thank you for this simple and easy recipe. 🦋

[@satyris410]

How was it? :D

[@msocean7895]

Well, this was by far the best and easiest ciabatta bread recipe. Fantastic results. I followed it to the letter and couldn’t be more pleased. Thank you, Alexandra!

[@glowlight3791]

I so appreciate your content. Wonderful, simple and delicious recipe and no pointless talking in your video instructions. A pleasure. Thank you so much

[@ForgingMyLife]

This is some of the best ciabatta I have seen. Well done.

[@shihancheng]

Such beautiful breads

[@mahinkarimi7699]

They look amazing, I will try it this weekend.

[@simonabogvilaite7009]

Loved it! I'll definitely try this recipe tomorrow 👌🏻🌟🌟🌟

[@ivonnehernandez9370]

Beautiful and delicious bread 🥖

[@user-ot2qm5jc3z]

Thank you so much for such a brilliant, simple, accessible video!!!!

[@love2lafalot]

this was so beautifully filmed and done. love the noises. tysm!!!

[@dilya2usa]

Thank you so much for simple step-by-step ! I’m still growing my starter and very exited to bake my ciabatta bread.

[@sunshineseaandvitamind8620]

I've tried your focaccia and it was a great success. I will make this next, you make it look so easy thank you.

[@aleczasyreal5443]

Thanks miss Alexandra for this recipe… I really loved ciabatta as well as sourdough…❤️

[@MarPlaysPball]

I made these today and they came out fantastic. Such a simple recipe and very easy to follow. Thank you!

[@sunnyhinsdale1045]

Love the intro and finishing music! Trying this recipe today 🙃 Thank you!

[@aribella6913]

Right to the delicious point! Love it. 😊

[@77goanywhere]

Absolutely brilliant! Having made ciabattas with the poolish method this is so simple and straightforward. Not even any steam in the oven. I'm trying this version this coming weekend.

[@mvduo1987]

I have tried today. Perfect!

[@angelal4285]

The only hard part is the waiting. 😋 They still look wonderful and airy even after all the flour you added on top. 👌 I have to try those. Thank you!

[@1cleandude]

Really great video and the voices and piano in the background delightful! Try my first batch now!🙏🙏🙏

[@krokodilgena2240]

Thank you such an amazing recipe and instructions!!!

[@roberttudisco4798]

I’ve been trying a number of ciabatta recipes both with yeast and my starter. This is by far the best and easiest. THANK YOU SO MUCH!!

[@tayakrupinski9954]

Thank you! Your sourdough recipes are so simple and always turn out so lovely!

[@AlexandraStafford]

Thank you :)

[@kathrynmoll86]

Your kitchen must be heavenly!

[@saltypretzel5582]

I have always made sourdough bread but never rolls. I came across this recipe and these turned out delicious. I love that they are crunchy on the outside and soft on the inside. Thanks for sharing your recipe Alexandra in very easy to follow steps! Greetings from Ontario, Canada!

[@happymomliveplus4960]

Thank you! I am very happy I can do it ! Tried to follow other KZbinr before but this time is the best successful !

[@danielarenno201]

I have been making bread with fresh yeast for some years and therefore new to sourdough baking - made the starter recently and been doing more staring at it. Got out of my self-sabotage mode over it having been inspired by your very easy to follow brilliant recipe this weekend - the ciabatta came is absolutely amazing! Your tip for using a rectangular container to prove the dough is genius! Making bread with anything other than sourdough is in the past. Made a focaccia dough this morning which is already in a rectangular container in the fridge! Thank you for sharing this wonderful game-changer gift🌷

[@erikaallap3844]

Love your videos and recepies❤️

[@photophus]

I will be making this recipe for the third time today. First two were excellent. Now my friends are addicted to your ciabatta and focaccia too :). Thank you, really easy and good recipes.

[@feugos]

Amazing. Thank you for sharing !

[@ZEN-qb1lu]

I made this exactly to your instruction and it is hands down the best bread i have ever made!!.. so light and fluffy. thank you so much for sharing your knowledge and skills

[@kdstoffel7574]

Fantastic! This is at the top of my To Do list. I told you before and I’ll say it again - I really like your style. The background piano practice takes me back to my own childhood. ❤️

[@AlexandraStafford]

So nice to hear this :) :) :) Thanks so much for writing 💕

[@robertsabsowitz9414]

Alexandra! Your recipe is amazing and couldn’t be easier! I’m a die hard sourdough baguette and pain d’epi baker for last 4 years andd was a bit skeptical for sure. Followed your recipe exactly and my first bake, They are wonderful! I now have a new bake. THANK YOU THANK YOU THANK YOU!!!❤ ❤

[@llamAle]

Love this! I'll definitely try out the ciabatta's. Your simple sourdough sandwich bread is a staple in my bread rotation.

[@AlexandraStafford]

So nice to hear this!

[@donnamar9084]

Beautiful ciabattas!!

[@evelynradcliffe6975]

Those look amazing!!! Definitely going to try these. Never disappointed by your recipes :)

[@AlexandraStafford]

Awww thanks :) :) :)

[@thestugats]

Your AWESOME thanks for sharing totally trying this 👌

[@marinaokeefe5562]

Thank you for the recipe. I am going to try it. Love the way you put your video together. Easy to watch,easy to understand.

[@AlexandraStafford]

Thank you :)

[@aychkay3534]

I e been making this recipe for a couple years now and every single time is a success!! I make 1 single loaf or a 8 smaller loaves or 16 dinner roll size! It’s always a hit!

[@briancallender4514]

Looks delicious, as always! Will be making these this week for sure! ☺️

[@AlexandraStafford]

Yay! Hope you love them, Brian!

[@martinebisson143]

I will try it thank you

[@happybackchiropractic]

Ciabatta Baby!! 😄 ♥️ Thx Alexandra... look forward to making these 🙏🏼

[@AlexandraStafford]

Hope you love them!

[@roseannelajara8659]

Loved the adorable rendition of Spinning Song in the background while the bread was being cut

[@AlexandraStafford]

Thank you :) :) :)

[@danishskiwarehouse]

Thank you, Alexandra, for such an easy but delicious recipe. I think that this could be a perfect introduction to sourdough baking: experiencing a high hydration dough, slap & fold technique and no need for shaping then using bannetons. I’ll definitely be making more of these!

[@AlexandraStafford]

I totally agree! It's about as simple as it gets as far as sourdough goes. So glad these worked out! Thanks for writing.

[@sudasam3346]

I was in the mood for ciabatta and I stumble upon your video. Will definitely be trying this today!

[@AlexandraStafford]

Wonderful!

[@hildachacon001]

Beautiful!!! Thank you.

[@mrshomefood1511]

Good day Alexandra, many thanks for the time you are taking to share with us your good recipes. I made these yesterday and baked them this morning and it was a success. So easy, so delicious! Cheers from Montreal, Québec!

[@AlexandraStafford]

Wonderful to hear this! Thanks so much for writing :)

[@mrsmutawa6210]

Must try it!

[@cnellbellh2427]

I made these today and they were FANTASTIC! 5 Stars!!

[@AlexandraStafford]

Wonderful to hear this!! Thanks for writing :)

[@lamisamarin3668]

رائعه … تعلمت منك الكثير واصبح موضوع الساوردو متعه بسبب وصفاتك الرائعه

[@ngardos]

Just had a sandwich in the city on 'stirato' that I can't stop thinking about and I think I've found a winner! Thank you!

[@bicycleninja2304]

They are perfect and recipe worked first time! 👍

[@AlexandraStafford]

Wonderful to hear this! Thanks for writing!

[@bicycleninja2304]

@@AlexandraStafford I have just realised that you are the lady behind the great focaccia recipe I have been struggling to make for long time. So You know I actually do it using 100g starter and removed 50g of water and 50g of flour from original recipe. And a tiny sprinkle of dry yeast to cheat a bit :-). It comes out much chewier and stays moist longer. Thanks again!

[@satyris410]

Perfection.

[@superphilschneider]

Nice job.

[@laurensmith8219]

Thank you SOOOO much 🙏🙏🙏❤️

[@martinogmckeever38]

thank you great recipe

[@jthepickle7]

Easy-peasey! Thanks

[@negarjay511]

Beautiful 💯❤️❤️

[@kimnguyen5032]

Easy for you ihihhii.Hope i can make one same your.Thank you for nice video & music.No talking so i don't needs skip some part

[@HowardBaileyMusic]

Looks beautiful. Your oven glass looks like mine. Time for us both to break out the elbow grease LOL! Thanks for the recipe. It's taken my fear of going for a Ciabatta.

[@Tatianna_Yougottalove]

I love it

[@mirian593]

Thank you ❤

[@brianbeaubien7371]

Thank you

[@happymomliveplus4960]

After this time of success, I will try other of your videos like focaccia, pizza, can’t wait

[@helenjohnson7583]

Fabulous! No one I know would turn these down!!

[@faisrush]

once insicde the oven did you have to add any water to create a steamy environment ?

[@mairzydotes3548]

Gorgeous

[@MozzelMr]

Hi Xandra, thanks for showing how it beaytifully made. May i ask what is the purpose of chilling the dough in the fridge for 12hour, instead of 1-2 hour in room temperature?

[@ayuandini9741]

This is look very simple. But one question, how to make the dough surface so smooth like yours? Thanks for the video

[@thelittleghostt]

I have tried sooooo many ciabatta recipes and have failed at all of them..I'm trying yours today and am optimistic I have found 'the one.' Will report back! 💛

[@AlexandraStafford]

Oh please do!! Hope they turned out well :)

[@azreenakhan5108]

Thank you for this concise video! One issue I had, which I am sure was all my fault, was that it did not turn brown. It just remained white. I left it longer that the receipe suggested to see if that made a difference but it only made the bread hard! But it was amazing nonetheless!

[@kelleyleblanc5025]

That’s what happened with mine. I use this recipe but bake it using a different method and the colour is great. The past few times it stayed flatter. I think it’s because I’m using a bigger vessel to proof it. I’m going to try it with a smaller one and see if that changes anything. Also it’s winter now so IDK if the humidity is playing a role.

[@azreenakhan5108]

@@kelleyleblanc5025 Would you mind sharing what othe rmethod you used to bake it, please? That would be really helpful. I am also wondering if perhaps I may have to use a bigger vessel to proof as my final product comes out pretty heavy and not as airy. Thank you!

[@kelleyleblanc5025]

@@azreenakhan5108 absolutely. Mine are a bit heavier too which works great for hamburger buns. This is a good recipe. I think I’ve must have used it over 50 times in the past 6 months. This is what I do Take dough out of fridge and shape. Cover with towel and set timer for 30 minutes When timer goes I preheat the oven to 500 F along with a baking stone on middle rack and metal vessel on the bottom. After another 30 minutes I boil water. I place the buns on the stone(parchment paper under them) cover the oven glass and pour the boiling water in the metal vessel, quickly close oven and bake for 15 minutes. After the 15 minutes I remove the metal vessel and turn the oven down to 450 and bake another 8 minutes. Make sure to keep an eye on them because every oven is different and you may need 1-2 minutes more or less. I hope this helps

[@ainsly5931]

My kitchen is around 30° C during the day, should I still let the dough rest for an hour after taking it out of the fridge? Thanks for sharing.

[@agnesm.w.5937]

Thank you, I love your recipe. Where did you get your parchment paper?

[@happyasasong]

Excellent video! Do you have any on how to make a sourdough starter?

[@juliank97]

A real beauty for such a simple recepy. I made them today and they taste astonishing! But somehow the inner bread is more then bubbly, it has big air pockets (nearly one big pockets). Does anyone else has this? Keep up the great work!

[@SparkyOne549]

If the holes are deep going through the entire depth, then it’s underproofed. They’re called under proofing tunneling. There should be holes but not deep ones.

[@theofilospl1]

Hi very nice sourdough breads please tell me what kind flour you re using proteins?thanks

[@sma9914]

can you advise best way to bring back the feshness and soft texture of the bread after storing it in the Freezer?

[@Joesmith-fu4ps]

2 questions please. The 360 gram of water, is that warm or room temperature? And, when you take the dough out of the refrigerator to shape it, do you let the dough warm up at all? Start shaping right away? I have heard water temperature is very important. Thank you.

[@goattactics]

Beautiful bread. Do you have a link for that bread knife by chance? I love it

[@barefacedquestions]

For bulk fermentation, is it alright to let the dough rise at room temperature? In understand that this will take less time (7-10 hours at 70C (21C)).

[@IvetteMontes]

Nice recipe‼️Never uses oil in the mix?

[@serkansalah1883]

Hello, i will definately try this recipe, thnx for sharing... After you take the dough out of fridge, did you wait for it to get warmer or directly divided the cold dough?

[@AlexandraStafford]

I don't wait! Divide the cold dough right away.

[@8huka]

Hi, do you let it cool down completely before cutting? When is the right time to cut ciabatta?

[@dormanjodi5240]

Made these today. I left the dough in the refrigerator for 24 hours. They turned out amazing. Beautiful crumb. Light and airy. I had to bake them an extra 7 minutes to get them golden brown. Maybe it’s my oven that’s running a bit cool? Doesn’t matter since I’ll definitely make these again.

[@AlexandraStafford]

Wonderful to hear this! It definitely could be your oven. Next time, you could start them out at 500ºF; then lower to 475ºF. Just keep an eye them :)

[@Pmh_UTube]

Looks lovely My oven max temp is 230°C Can this be made? Baking time?

[@marianneleth4957]

Do you use steam when baking these Ciabatta or spray the dough before you put them in the oven?

[@travisdicks3773]

Excellent recipe, even better video. Thank you :)

[@tbear5741]

Nice video. What is "Coil" folds?

[@votranbaongoc8498]

Which hydaration of sourdough starter you used in video ?

[@mike64646]

after the 12-24 hours in the fridge, do i need to let it come to room temp before working with the dough?