The Buckwheat Ciabatta

Buckwheat ciabatta recipe

Summary: A new recipe with my liquid sourdough, this time it will be a soft bread with a particular flavor, olive oil brings a softness to the crumb and a wonderful flavor. Of course I found this recipe in my bread book, this book is the basis of all my bread recipes, it is wonderful, thank you Léonie for this beautiful gift. I like to bake bread, we eat it every day, I like working the dough and giving it different shapes, I like when the bread grows and doubles in size. Always ready a few minutes before my guests arrive; at breakfast, we enjoy it still lukewarm with a slightly brittle crust. Buckwheat Ciabiatta: a bread, originating from our neighbors in Italy, this beautiful bread will be perfect for gourmet breakfasts at home.

Recipe for 4 Buckwheat Ciabatta


  • 450 g of wheat flour
  • 50 g buckwheat flour
  • 100 g of liquid sourdough
  • 3 g baker’s yeast
  • 10 g of salt
  • 325 g of water at 20 °
  • 30 g olive oil


  1. Pour the flour, liquid sourdough, yeast, salt and water into the food processor.
  2. Mix with the hook at slow speed for 5 minutes.
  3. Then switch to high speed for 7 minutes.
  4. Incorporate the oil then beat for another 3 minutes.
  5. Form a ball.
  6. Flour a baking sheet, cover with a damp cloth and let rise for 1 hour at room temperature.
  7. Fold the dough in half and let it rise again for 1 hour, at the end of the growth it will have doubled.
  8. Flour the work surface, divide into 4 pieces of equal weight.
  9. Roll them on themselves, to give them an elongated shape.
  10. Leave to rest for 15 minutes under a damp cloth.
  11. Gently flatten the dough pieces with the palm of your hand.
  12. Fold each dough into a wallet.
  13. Press with your fingertips and fold down the sides.
  14. Cover with a tea towel and let rise for 1 hour.
  15. Preheat the convection oven to 235 °
  16. Place in the middle of a hot oven and pour the water into the bottom of the oven for 4 minutes.
  17. Lower the oven to 220 ° then continue cooking for another 8 minutes.

Preparation time without the shoot: 20 minutes
Cooking time: 12 minutes
Number of people: 4 dough pieces of 240 g
4 star rating: 1 review

What wine to drink with: La ciabatta au Buckwheat.

It is the accompaniment that will define the wine to choose.

Let rest Shoot Ready to cook Cooked ciabatta Zoom

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