Maybe it’s the bad weather or the fact that our central heating has been down for three days, but few things make me as happy as golden ciabatta fresh from the oven. It immediately makes you feel like you’re on holiday! After the wheat version, today I have crispy spelt ciabatta with sourdough for you. These sourdough ciabattas are super fluffy and soft on the inside and have a crispy crust on the outside. The pre-dough and the long fermentation overnight in the fridge provide an incredible flavour. The dough is also yeast-free and wheat-free.
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More Italian recipes
If you want to relive your vacation memories even more, you should also try this spelt foccacia. Or how about crispy cantuccini or Roman wine cookies?
What you need for crispy spelt sourdough ciabatta
- Spelt flour: Spelt bread flour or type 630 is best for ciabatta.
- Water: Cold in summer and lukewarm in winter.
- Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
- Olive oil, virgin.
- Salt for the flavour.
In three steps: How to make sourdough ciabatta
Mix the dough for the spelt ciabatta
For the starter dough, mix* 200 g water with 200 g spelt flour and 50 g sourdough starter. Cover the dough and leave to rest at room temperature for four hours.
Mix the remaining flour, water, oil and salt into the dough, cover and leave to rest for a further four to six hours. After the first 30 minutes, stretch and fold once and repeat the process three to four times. Then place the dough in the fridge overnight.
Shape the sourdough ciabatta
Carefully transfer the dough to a floured work surface and pull it apart gently to squeeze as little air out of the dough as possible. Flour the top of the dough too.
Carefully cut off the ciabatta with a dough scraper*.
Bake the ciabatta until crispy
Preheat the oven to 250 degrees using a baking steel* and a steam tray consisting of an oven dish* and lava stones*.
Carefully place the ciabattas on the hot baking steel and bake for 10 minutes with steam and 10 minutes without steam until crispy.
Example schedule: How to make sourdough spelt ciabatta
| Day 1 | 11 a.m. | Mix the pre-dough and leave to rest. |
| 3 p.m. | Mix all the other ingredients into the dough and stretch and fold regularly. | |
| Between 8 and 9 p.m. | Place the dough in the fridge overnight. | |
| Day 2 | 8 a.m. | Transfer the dough to a floured work surface and preheat the oven. |
| 8.30 a.m. | Shape the ciabatta and bake until crispy. |
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- Baking steel* to make your bread, rolls and pizza nice and crispy.
- When baking bread in a Dutch oven*, you can do without baking steel and a steam tray because the Dutch oven has the perfect climate.
- A cooling rack* for bread, rolls and waffles.
- A sharp bread knife*.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
More spelt rolls with sourdough
Rose Rolls: Wholegrain Sourdough Spelt Rolls
Rose rolls not only have a beautiful name, but also an unbeatable aroma. This is achieved by the sourdough and a high proportion of whole grains. The nutty spelt flavor rounds off the whole thing. Spelt and sourdough is not just a great combination in terms of taste….
Easy Chia Seed Spelt Rolls with Sourdough
The recipe I have for you today is possibly the easiest, laziest recipe for Sunday breakfast bread rolls. You do not need to knead the dough and the rolls do not need to be shaped, only cut out. And then there are only a few ingredients. With wholegrain flour, spelt…
Easy Sunflower Seeded Bread Rolls with Sourdough
After baguettes and fluffy ciabattas, it was high time for some hearty seeded rolls with wholegrain flour. That’s why we had these hearty sunflower seeded bread rolls with sourdough on the table on Father’s Day. Why you should definitely try these sourdough rolls The…
Recipe: The Best Sourdough Ciabatta Rolls with Spelt
Ingredients
- 480 g spelt flour type 630
- 350 g water
- 50 g sourdough starter
- 1 tbsp. olive oil
- 1 tsp. salt
Instructions
Day 1
- For the starter dough, mix* 200 g water with 200 g spelt flour and 50 g sourdough starter. Cover the dough and leave to rest at room temperature for four hours.
- Mix the remaining flour, water, oil and salt into the dough, cover and leave to rest for a further four to six hours. After the first 30 minutes, stretch and fold once and repeat the process three to four times. Then place the dough in the fridge overnight.
Day 2
- Carefully transfer the dough to a floured work surface and pull it apart gently to squeeze as little air out of the dough as possible. Flour the top of the dough too.
- Carefully cut off the ciabatta with a dough scraper*.
- Preheat the oven to 250 degrees using a baking steel* and a steam tray consisting of an oven dish* and lava stones*.
- Carefully place the ciabattas on the hot baking steel and bake for 10 minutes with steam and 10 minutes without steam until crispy.
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