Sourdough Ciabatta Rolls

why make this recipe

There’s something incredibly satisfying about making your own bread, and these Easy Sourdough Ciabatta Rolls are no exception! With a lovely crispy crust and a soft, airy interior, these rolls are perfect for sandwiches, toasting, or simply enjoying with butter. The beauty of using sourdough is not just the flavor, but also the natural fermentation, which adds depth and character to the bread. Plus, the hands-on process makes bread-making a fun and rewarding experience.

how to make Easy Sourdough Ciabatta Rolls

Ingredients:

• 30 g Sourdough starter
• 30 g Water
• 60 g Wheat flour
• 100 g Active leaven (keep the remaining leaven in the fridge and refresh it for the next use)
• 310 g Water (lukewarm at about 30° C)
• 350 g Strong bread flour (with 12-14% protein)
• 9 g Salt

Directions:

1. The evening before baking, start by making the leaven. In a bowl, mix the sourdough starter with 30 g of water, stirring until it’s mostly dissolved. Add in 60 g of wheat flour and mix until fully combined. Leave it out overnight on the counter to rise and double in size.
2. The next morning, it’s time to make the main dough. In a mixing bowl, dissolve the active leaven in 310 g of lukewarm water. Add 350 g of strong bread flour and mix until you have a shaggy dough. Then, cover the bowl and let it rest for 45 to 60 minutes. This is crucial as it helps the flour absorb the water and kickstarts gluten development.
3. After the resting period, sprinkle 9 g of salt over the dough and mix it in until evenly distributed. Then, stretch and fold the dough gently for a few minutes, until it becomes elastic and slightly tighter.
4. Transfer your dough to a lightly oiled proofing container. Let it rise in a warm place (around 28 °C) for the bulk fermentation. Over this time, you’ll perform 6 sets of coil folds. The first three should be done every 15 minutes, and the last three every 30 minutes. After the last fold, let the dough rise for an additional three hours until puffy and airy.
5. Once ready, line a baking tray with parchment paper. Lightly flour your work surface and carefully turn out the dough. Dust the top with flour and use a bench scraper to divide it into six rectangular pieces. Gently place these pieces onto your prepared baking tray and cover them with a tea towel, allowing them to proof for 1 hour. About 30 minutes before they’re ready, preheat your oven to 230° C.
6. Bake the ciabatta rolls by creating steam for the first 10 minutes. After that, open the oven door briefly to vent the steam. Finish baking for another 10 to 12 minutes until the rolls are crispy and golden brown. Let them cool on a wire rack for at least 30 minutes before slicing.

how to serve Easy Sourdough Ciabatta Rolls

These lovely ciabatta rolls are versatile and can be served in many ways. Enjoy them warm with a smear of butter or use them to make scrumptious sandwiches filled with meats, cheese, and fresh veggies. They also pair wonderfully with soups or salads, making them great for any meal of the day!

how to store Easy Sourdough Ciabatta Rolls

Once cooled, store any leftover ciabatta rolls in a breathable bag or container at room temperature. They are best enjoyed within a couple of days but can be frozen for longer storage. To freeze, place them in a ziplock bag with as much air pressed out as possible. When you’re ready to enjoy, simply thaw them at room temperature or pop them in the oven to warm up!

tips to make Easy Sourdough Ciabatta Rolls

• Ensure your sourdough starter is active and bubbly before you begin.
• For a more pronounced sour flavor, let the leaven ferment for longer than overnight if your schedule allows.
• Be gentle when handling the dough, as you want to keep the air bubbles intact for that lovely open crumb.
• If you don’t have a bench scraper, any flat spatula can work for dividing the dough.

variation

Feel free to get creative with these rolls! You can add herbs like rosemary or basil, or mix in cheese such as parmesan or mozzarella for a delicious twist. You might even consider adding olives or sun-dried tomatoes for a Mediterranean flair.

FAQs

Q1: Can I use all-purpose flour instead of strong bread flour?
A: While you can use all-purpose flour, the rolls may not have the same chewy texture and structure. Strong bread flour is better for gluten development.

Q2: How can I tell if my sourdough starter is active?
A: Your starter should be bubbly and have doubled in size a few hours after feeding. It should also have a pleasant, slightly tangy smell.

Q3: My dough feels very sticky, is that okay?
A: Yes! Ciabatta dough is meant to be quite wet and sticky. Just make sure to use flour on your hands and work surface to help manage it, without adding too much extra flour.

Now, you’re ready to make your own Easy Sourdough Ciabatta Rolls! Enjoy the process, and savor the delicious results!

Easy Sourdough Ciabatta Rolls

Deliciously crispy on the outside and soft on the inside, these Easy Sourdough Ciabatta Rolls are perfect for sandwiches or enjoying with butter.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 rolls

Course: Bread, Snack

Cuisine: Italian

Calories: 150

Ingredients Method Notes

Ingredients

  

For the leaven

• 30 g Sourdough starter Ensure it's active and bubbly
• 30 g Water For mixing with starter
• 60 g Wheat flour

For the dough

• 310 g Water Lukewarm at about 30° C
• 350 g Strong bread flour With 12-14% protein
• 9 g Salt

Method

 

Prepare the leaven

1. In a bowl, mix the sourdough starter with 30 g of water until mostly dissolved.
2. Add in 60 g of wheat flour and mix until fully combined.
3. Leave it out overnight on the counter to rise and double in size.

Make the dough

1. Dissolve the active leaven in 310 g of lukewarm water.
2. Add 350 g of strong bread flour and mix until shaggy.
3. Cover and let it rest for 45 to 60 minutes.

Bulk fermentation

1. Sprinkle 9 g of salt over the dough and mix it in.
2. Stretch and fold the dough gently for a few minutes until elastic.
3. Transfer dough to a lightly oiled proofing container.
4. Let it rise in a warm place (around 28 °C) for bulk fermentation, performing 6 sets of coil folds.
5. Perform the first three folds every 15 minutes, and the last three every 30 minutes. After the last fold, let the dough rise for an additional three hours.

Shape and proof

1. Line a baking tray with parchment paper.
2. Turn out the dough on a floured surface and dust the top with flour.
3. Divide into six rectangular pieces and place on the baking tray.
4. Cover with a tea towel and allow to proof for 1 hour.
5. Preheat oven to 230° C 30 minutes before baking.

Bake the rolls

1. Bake the rolls for the first 10 minutes with steam.
2. Open the oven door briefly to vent steam, then finish baking for another 10 to 12 minutes until golden brown.
3. Let cool on a wire rack for at least 30 minutes before slicing.

Notes

Store leftover rolls in a breathable bag at room temperature or freeze in a ziplock bag. Best enjoyed within a few days.