Jason's Sourdough White Ciabattin is already exceptionally clean with just wheat flour, water, salt, and fermented wheat flour (sourdough starter) - no seed oils or artificial ingredients. This DIY organic version upgrades to certified organic flour, filtered water, and real salt for maximum purity and nutrition.
Based on: White Ciabattin
· Makes approximately 20 servings (2 loaves)
· Serving: 1 slice (48g)
Why This Recipe is Seed Oil Free
Commercial White Ciabattin from Jason's Sourdough often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic unbleached bread flour
500g (about 4 cups) · King Arthur Organic Unbleached Bread Flour
Provides the protein structure and carbohydrates that form the bread base
Filtered water
375g (about 1.5 cups) · Filtered tap water or spring water
Hydrates flour proteins to form gluten and activates sourdough starter fermentation
Sea salt
10g (about 2 teaspoons) · Redmond Real Salt (unrefined sea salt)
Controls fermentation rate, strengthens gluten structure, and enhances flavor
Active sourdough starter
100g (about 1/2 cup) · Cultures for Health Sourdough Starter or homemade with organic flour
Provides natural leavening through wild yeast and lactobacilli fermentation
Instructions
Step 1. In a large mixing bowl, combine 500g King Arthur organic bread flour with 10g Redmond Real Salt, whisking thoroughly to distribute evenly. The salt will help control fermentation and strengthen gluten development throughout the dough.
Step 2. In a separate container, mix 100g active sourdough starter (it should be bubbly and have doubled in size within 4-8 hours of feeding) with 375g filtered water at room temperature. Whisk until the starter is completely dissolved - this ensures even fermentation throughout the dough.
Step 3. Pour the starter-water mixture into the flour mixture and use a wooden spoon or dough scraper to combine until no dry flour remains. The dough will be very sticky and shaggy - this high hydration (75%) is essential for ciabatta's characteristic open crumb structure. Do not add more flour.
Step 4. Cover the bowl tightly with plastic wrap or a damp tea towel and let rest at room temperature (70-75°F) for 30 minutes. This autolyse period allows the flour to fully hydrate and begins gluten development before kneading.
Step 5. Perform 4 sets of stretch and folds at 30-minute intervals: wet your hands, grab one side of the dough, stretch it up and fold it over to the opposite side. Rotate the bowl 90° and repeat 3 more times. This develops gluten structure while maintaining the dough's high hydration. After the final fold, cover and let rise for 2-4 hours until doubled in size.
Step 6. Turn the dough onto a well-floured surface and divide into 2 equal portions using a bench scraper. Shape each portion into a rough rectangle by gently stretching and folding, being careful not to deflate the air bubbles. Place seam-side down on parchment-lined baking sheets, cover with tea towels, and proof for 1-2 hours until puffy and jiggly when gently shaken.
Step 7. Preheat oven to 450°F (230°C) with a baking stone or inverted sheet pan inside. Place a metal pan on the bottom rack for steam. Just before baking, dust the ciabatta with flour and make 2-3 diagonal scores with a sharp knife or lame. Slide onto the hot stone and immediately pour 1 cup hot water into the steam pan. Bake for 25-30 minutes until deep golden brown and hollow-sounding when tapped (internal temperature 205-210°F).
Step 8. Cool completely on wire racks for at least 1 hour before slicing - the crumb continues to set during cooling. Store in paper bags at room temperature for 2-3 days, or slice and freeze for up to 3 months. To refresh day-old bread, mist lightly with water and warm in a 350°F oven for 5-8 minutes.
Storage
Store in paper bags at room temperature for 2-3 days maximum. Slice and freeze portions for longer storage (up to 3 months). Avoid plastic bags which make the crust soggy.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.35
Savings40%
Initial investment in starter culture and salt container provides long-term value. Organic flour costs more upfront but yields superior nutrition and flavor. Time investment of 8-12 hours total (mostly hands-off fermentation) creates artisanal quality bread.