There’s something magical about the crackly crust and airy, soft interior of freshly baked ciabatta rolls, and when you make them with sourdough, it’s a whole new level of deliciousness. These Sourdough Ciabatta Bread Rolls are a labour of love that pay off with bakery-worthy results – perfect for sandwiches, soups, or just slathering with vegan butter while still warm!
What you’ll need to make my Sourdough Ciabatta Bread Rolls:
- High-Protein Bread Flour
- Filtered Water
- Celtic Sea Salt
- Whole Wheat Flour (for added nutrients and flavour)
- Active and Peaked Sourdough Starter
- Extra Virgin Olive Oil (optional for softer texture)
Tips for success:
- Wet dough is normal: The high hydration is what gives ciabatta its signature airy texture. Keep your hands floured when handling it.
- Be patient: Fermentation and proofing are key for the best flavour and texture.
- Steam it up: For a bakery-style crust, add steam to your oven by placing a tray of water at the bottom or misting the oven walls before baking.
Why is ciabatta dough so sticky? Help!
Yep, ciabatta dough is notoriously sticky – and that’s a good thing! The high hydration (aka lots of water) is what gives these rolls their airy, chewy texture and big holes inside. To make it less stressful, keep your hands and surface lightly floured and use a bench scraper to move the dough around. The dough might feel like it’s got a mind of its own, but trust me, stick with it (pun intended) and you’ll love the results. But, if you really can’t stand working with it like this, then try adding less water in the beginning stages.
Can I skip the overnight fermentation?
Not really. The long fermentation is what builds flavour and gives the dough time to develop its structure. If you’re in a rush, you could shorten the bulk fermentation, but you’ll miss out on that tangy sourdough magic and the open crumb that makes ciabatta special. Good things take time, right?
How do I shape ciabatta rolls without ruining the dough?
Here’s the trick: don’t overthink it! You’re not looking for perfection here. After your dough has risen, gently stretch it into a rectangle like you would a normal loaf of sourdough, and cut it into smaller pieces – no kneading, no fuss. Handle it gently to keep all those precious air bubbles intact. Rustic is the vibe here, so embrace the wonky shapes!
Why didn’t my rolls puff up?
Ciabatta is naturally a flatter bread (it’s not supposed to look like a balloon), but if they’re too flat, a couple of things might’ve gone wrong. Check that your sourdough starter was super bubbly and active before you started. Over-proofing can also deflate the dough, so keep an eye on it during the final rise – it should look puffy but still hold its shape.
How do I know my rolls are fully baked?
Look for a golden-brown crust and tap the bottom of a roll – it should sound hollow, like a little drum. If you want to be extra sure, use a thermometer and check for an internal temperature of about 96°C (205°F). No thermometer? No problem – trust your instincts and that crusty look.
Can I freeze the dough or baked rolls?
Yep! To freeze the dough, shape it into rolls after the first rise, wrap them tightly, and pop them in the freezer. When you’re ready to bake, thaw them, let them proof, and then bake as usual. Baked rolls freeze like a dream, too. Just cool them completely, wrap them up, and stash them in the freezer. Reheat in the oven for that fresh-out-of-the-bakery feel.
What if my dough feels like it’s not rising enough?
Don’t panic. Sourdough can be a little slow sometimes, especially if your kitchen is chilly. Give it extra time and let it do its thing. If you’re unsure, check your starter – if it wasn’t bubbly and ready, that could slow things down. Next time, give it a good feed and wait for it to get nice and active before you start baking.
Sourdough Ciabatta Bread Rolls
8
20
5-7
These Sourdough Ciabatta Bread Rolls are beautifully light and airy, with a crisp crust and a soft, chewy interior. Perfect for sandwiches or as a side, they’re an easy way to elevate your sourdough game!
Ingredients
400 grams High-Protein Bread Flour
80 grams Whole Wheat Flour
10 grams Celtic Sea Salt
320 grams Lukewarm Filtered Water
130 grams Active Sourdough Starter
1 tbsp Extra Virgin Olive Oil (optional)
Extra Flour, for dusting
Directions
- In a large mixing bowl, combine starter and water. After it’s been whisked together, add in olive oil, flours and salt. Stir until a shaggy dough forms. Cover and let it rest for 30 minutes.
- After the dough has rested, perform your first stretch and fold. Gently pull up one side of the dough and fold it over itself. Rotate the bowl and repeat for all four sides. Cover the bowl and let the dough rest for 30 minutes. Repeat the stretch and folds 3 more times, every 30 minutes. The dough should become smoother and more elastic after each fold.
- Cover the bowl and let the dough rise at room temperature until doubled in size. This can take anywhere from 4 to 6 hours, depending on the temperature of your kitchen and the strength of your starter.
- Generously flour your work surface and carefully turn out the dough. Avoid punching it down to preserve the air bubbles. Gently stretch the dough into a rectangle and use a bench scraper to divide it into 8 equal pieces. Handle the dough minimally to keep its airy structure.
- Place the rolls on a parchment-lined baking tray and cover them with a clean kitchen towel. Let them proof for 1 to 2 hours, until puffy and slightly risen.
- While the dough is proofing, preheat your oven to 220°C (430°F). Place a baking stone or tray in the oven to heat up.
- Slide the parchment paper with the rolls onto the hot baking stone or tray. If you’d like, you can also add a tray underneath or to the side with several ice cubes in it to create steam to help the rise. Bake for 15-20 minutes, until the rolls are golden brown with a crisp crust.
