Go Back
Easy Sourdough Ciabatta Rolls
Print

Easy Sourdough Ciabatta Rolls

airy, chewy, crispy ciabatta rolls - 100% leavened naturally with sourdough

Course bread
Cuisine Italian
Keyword Bread, ciabatta, lazy girl sourdough
Prep Time 30 minutes
Cook Time 30 minutes
proofing time 18 hours
Servings 8 rolls
Author LeAnne Shor

Ingredients

  • 360 g room temperature filtered water
  • 95 g ripe sourdough starter
  • 11 g kosher salt
  • 10 g extra virgin olive oil
  • 450 g unbleached all purpose flour

Instructions

Make the dough

  1. In a large bowl, combine the water and salt. Mix to begin dissolving the salt.
  2. Add the active sourdough starter to the bowl. Use a dough whisk or your clean fingers to dissolve the starter into the salt water.
  3. Add the olive oil, whisk to combine. Then, Add the flour. Use a spoon to begin mixing the flour in. Switch to your hands, and punch the mixture until it forms a shaggy sticky dough with no dry patches of flour. Scrape your fingers, and the sides of the bowl. Cover the bowl with a clean kitchen towel, and let rest at room temperature for 30 minutes for the autolyse phase.
  4. With damp hands, perform the first set of stretches and folds. Gently Pull one side of the dough up until it won’t stretch anymore and lay it over the dough (be careful not to tear the dough). Work your way around the bow until all sides of the dough have been stretched and folded over. Cover the bowl with plastic wrap, rest for 30 minutes.

  5. Repeat the stretches and folds 3 more times for a total of 4 sets, every 30 minutes. You can also do the coil-fold method which works really well with a higher hydration dough like ciabatta. After the last stretch and fold, let the dough bulk ferment at room temperature for another 2-3 hours.

  6. Then, place the dough in a lightly oiled airtight container with straight sides, like a rectangular Rubbermaid container. Place the dough in the fridge overnight or at least 12 hours up to 18 hours.

Shape the rolls

  1. The next day, generously flour your work surface using a small strainer for even coverage. Invert the container on the floured surface, and let the dough slide out. Generously flour the top of the dough as well. Use a bench scraper to scoot the edges in to form a large rectangle. Use the bench scraper or a sharp chef's knife to cut the dough in 6 or 8 rectangular rolls.

  2. Line a large baking sheet with a clean tea towel (or a couche). Sprinkle the towel generously with flour. Carefully lift the rolls onto the baking sheet. Lift the towel up gently between each roll. Sprinkle the rolls lightly with flour, and cover with a clean kitchen towel. Let proof for 30 minutes while the oven heats up. Meanwhile, preheat the pizza stone in the oven at 450° F. Place a small metal baking pan or cast iron skillet into the oven to heat as well (for the steam).

Bake Ciabatta

  1. Very carefully, pour 2 cups of hot water into the preheated pan in the oven. There will be a big burst of steam so be very careful, and wear thick protective oven mitts. Close the door right away to keep the steam inside the oven.

  2. Very carefully transfer the rolls from baking sheet onto a large piece of parchment paper, spacing them just slightly, but they should be close together. Then use a pizza peel, or the back of baking sheet to slide under the parchment paper with the rolls on top. This will help you launch them into the hot oven and onto the hot pizza stone quickly.

  3. Carefully open the oven door (there will be hot steam). Slide the parchment paper with the sourdough ciabatta rolls onto the hot pizza stone. Bake for 15 minutes. Then, carefully remove the pan with the water. Bake for another 10-12 minutes until golden brown and crisp.

  4. Allow to cool completely before slicing, at least 2 hours.