Description
Learn how to make soft, airy sourdough ciabatta rolls with this detailed recipe featuring a long fermentation process and careful folding techniques to develop gluten and flavor.
Ingredients
Sourdough Starter
- 1 tablespoon sourdough starter
- 1/3 cup + 1 tablespoon all-purpose flour
- 3 1/2 tablespoons water
Dough
- 1/2 cup active sourdough starter
- 4 cups + 2 tablespoons bread flour
- 1 2/3 cups water
- 2 teaspoons salt
Instructions
- Feed Your Sourdough Starter: Twelve hours before mixing the dough, prepare ½ cup (100 g) of active sourdough starter by combining 1 tablespoon starter, 1/3 cup plus 1 tablespoon all-purpose flour, and 3 1/2 tablespoons water in a clean jar. Stir until combined, loosely cover, and let rise at room temperature until doubled in size with bubbles visible.
- Make the Dough: In a large mixing bowl, combine ½ cup active starter, 4 cups plus 2 tablespoons bread flour, 1 2/3 cups water, and 2 teaspoons salt. Mix thoroughly with a stiff spatula or hands until no dry bits remain. Cover and let rest at room temperature for 1 hour.
- Stretch and Fold: Perform three sets of stretch and folds spaced 30 minutes apart to develop gluten structure. Keep the dough covered between folds to maintain moisture.
- First Rise: Cover the bowl and let the dough rise until it increases by about 50% in volume, which takes between 3 to 6 hours depending on kitchen temperature.
- Second Rise (Optional): For enhanced flavor and texture, refrigerate the dough covered for 8 to 36 hours for a long cold ferment. Alternatively, proceed directly to shaping.
- Shape the Dough: Generously flour a work surface and turn the dough out gently to preserve air bubbles. Flour the top and shape into a rectangle. Cut into 8 pieces and place on a parchment-lined baking sheet. Cover with a towel and let rise at room temperature for 2 hours or until puffy.
- Bake: Preheat the oven to 475°F (246°C) while dough rests. Bake the ciabatta rolls for 10 minutes then lower oven temperature to 425°F (218°C) and bake an additional 20 minutes until crust is deep golden brown. Cool on a rack for 30 minutes before slicing.
Notes
- Starter readiness: The sourdough starter is ready when it doubles and is bubbly.
- Rising times vary with temperature; warmer kitchens speed up fermenting.
- The long cold ferment in the fridge improves flavor and crumb texture.
- Handle dough gently during shaping to preserve air bubbles.
- Allow cooling fully before slicing to avoid gummy crumb.
- Prep Time: 12 hours 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
