Sourdough Ciabatta Buns (Perfect for Burgers & Sandwiches)

🌾 Ingredients

(Grams first for accuracy — cups included)

• 500 g bread flour (about 3 ¾ cups)
  
• 400 g water (about 1 ⅔ cups)
  
• 100 g active sourdough starter (½ cup)
  
• 10 g salt (1 ½ tsp)
  
• 10 g olive oil (optional, 2 tsp)
  

⏰ Simple Timeline

• Mix dough: Morning or midday
  
• Bulk ferment: 4–6 hours
  
• Shape: Quick and gentle
  
• Final rest: 30–60 minutes
  
• Bake: Same day
  

👉 As always: watch your dough, not the clock

🥣 Step-by-Step Instructions

1. Mix the Dough

In a large bowl:

• Mix water and sourdough starter until cloudy
  
• Add flour and mix until a shaggy dough forms
• Let rest 30 minutes (this is your autolyse)
  

Then:

• Add salt (and olive oil if using)
  
• Mix until fully incorporated
  

👉 The dough will be very wet and sticky — that’s exactly what we want.

2. Stretch & Folds

Over the next 2 hours:

• Perform 3–4 sets of stretch and folds every 30 minutes
  

You’ll see the dough transform from loose → smooth → elastic.

3. Bulk Fermentation

Let the dough rest until:

• It has risen about 75%
  
• Looks puffy and airy
  
• Has visible bubbles
  
• Feels light and jiggly
  

⏱️ Typically 4–6 hours depending on temperature

4. Shape (Keep It Gentle!)

This is where ciabatta is different—and easy:

• Generously flour your work surface
  
• Turn dough out gently (don’t deflate it)
  
• Stretch into a rectangle
  
• Use a bench scraper to cut into even squares or rectangles
  

🚫 No tight shaping
🚫 No rolling

Just gentle handling to preserve those air pockets