The Best Sourdough Ciabatta Rolls Recipe

Get ready to amaze your family with these simple yet irresistible sourdough ciabatta rolls! Made with a little extra love and a long fermentation technique that will take your baking to the next level. This recipe should make about 12 sourdough ciabatta rolls, depending on how large you shape them.

Tools for This Recipe

1. Large mixing bowl
2. Kitchen scale (or measuring cups and spoons)
3. Bench scraper
4. Plastic wrap or a damp kitchen towel
5. Baking sheet
6. Parchment paper (optional)

A bench scraper is a very useful tool when working with bread dough as it allows you to easily divide the dough, lift and transfer it, and scrape up any sticky bits from your work surface. If you don’t have a bench scraper, you can still make this recipe, but you may find it a bit more difficult to handle the dough.

Ingredients:

• 1 cup active sourdough starter or 250 grams
• 3 cups bread flour or 500 grams
• 1 1/2 cups warm water or 350 grams
• 1 teaspoon salt or 10 grams

Using weight measurements is generally more accurate than using volume measurements like cups, so this should help ensure that your results are consistent and reliable.

Instructions:

Day 1:

1. In a large mixing bowl, combine 1 cup of active sourdough starter with 1 1/2 cups of warm water.
2. Add 3 cups of bread flour to the bowl and mix until a sticky dough forms.
3. First Rise – Cover the bowl with a damp tea towel and let the dough sit at room temperature for 12 hours, or overnight.

The Next Day:

4. After 12 hours, the dough should have risen and be bubbly. Add 1 teaspoon of salt to the dough and mix well.

5. Let the dough rest for another 30 minutes.
6. First Stretch – Turn the dough out onto a floured surface and fold the top of the dough over the bottom, in half… This is a high hydration dough or wet dough, so if the dough is too sticky use wet hands! Repeat this process for 10-15 minutes, until the dough becomes smooth and elastic.
7. Place the dough back into the mixing bowl and cover it with a damp kitchen towel. Let it rest for 1 hour.
8. After 1 hour, turn the dough out onto a floured surface and fold it in half again. Repeat this process for another 10-15 minutes.
9. Place the dough back into the mixing bowl and cover it with a damp kitchen towel. Let it rest for another 1 hour.
10. Preheat your oven to 425°F (218°C).
11. Divide the dough into 8-10 equal rectangular shape pieces.
12. Place the rolls onto a baking sheet pan lined with a piece of parchment paper and let them rest for another 30 minutes.
13. Bake the rolls in your hot preheated hot oven for 20-25 minutes, until they are golden brown and sound hollow when tapped.
14. Let the rolls cool completely before serving.

And there you have it! A delicious and easy recipe for long-fermented sourdough ciabatta rolls that any homemaker can make. Enjoy!

Slack Dough

If your dough is too slack and is not developing good shape or strength, you may have added too much water or over-fermented it. To fix this, add another set of stretch and folds, or reduce the hydration on your next batch.

Stretch & Folds

In this recipe, the stretches and folds are used to develop the gluten in the dough and create a more elastic dough and structured crumb.

Gluten is a type of protein that gives bread its characteristic chewy texture and helps it hold its shape. When you mix flour and water together, gluten begins to form, but it needs to be stretched and folded repeatedly to develop properly. This is where the stretches and folds come in.

Each set of stretches and folds involves pulling and stretching the dough in different directions and then folding it back onto itself. This helps to align the gluten strands and develop a more organized structure. As you repeat this process, the dough becomes more elastic and easier to handle.

Additionally, the long fermentation time allows the dough to continue developing gluten and flavor over an extended period. By the end of the fermentation, the dough should be more elastic and have a better rise, resulting in lighter and airier rolls.

Sourdough Starter Hydration

I use the same sourdough starter hydration for all my recipes (like my sourdough bread for beginners). For this Easy long fermented Sourdough Ciabatta Rolls Recipe, the sourdough starter should have a hydration of 100%, which means it is equal parts flour and water by weight.

So if you’re feeding your starter with equal parts flour and water by weight, you’re good to go. If your starter is at a different hydration level, you may need to adjust the amount of water or flour in the recipe to get the right consistency.

Why wait to add salt till after the 12-hour bulk ferment?

The reason for waiting to add salt until after the initial 12-hour bulk fermentation is to give the yeast and bacteria in the sourdough starter time to start breaking down the flour and developing the gluten. Adding salt too early in the process can hinder this process by tightening the gluten network and making it harder for the dough to rise.

By waiting to add salt until after the bulk fermentation, you allow the dough to become more extensible and easier to work with. The salt will also help to balance the flavor and add a little bit of structure to the final sourdough bread rolls.

It’s important to note that while it’s best to wait to add salt until after the initial fermentation, it’s still important to incorporate the salt thoroughly into the dough to ensure even distribution. So, be sure to mix the salt well during the final kneading process before shaping the rolls.

Easy Timeline For Baking Sourdough Ciabatta Bread Recipe

Day 1:

• 9 AM: Mix the dough and let it rest for 12 hours at room temperature, covered with a damp kitchen towel.
• 9 PM: Add 1 teaspoon of salt to the dough and mix well. Cover the bowl and place it in the fridge overnight.

You can put the dough in the fridge overnight after adding the salt at 9 PM on Day 1. This will slow down the fermentation process and help to develop even more flavor in the bread.

In the morning on Day 2, take the dough out of the fridge and let it come to room temperature for about an hour before sets of stretches and continue with the rest of the recipe.

By refrigerating the dough overnight, you’ll also have the added benefit of more flexibility in your baking schedule. If you need to delay baking the rolls until later in the day, you can leave the shaped rolls in the fridge to proof for a longer period of time without over-fermenting the dough.

Next Day:

• 9 AM: Take the dough out of the fridge and let it come to room temperature for about an hour.
• 10 AM: Turn the dough out onto a floured surface and fold it in half. Repeat this process for 10-15 minutes, until the dough becomes smooth and elastic.
• 10:30 AM: Place the dough back into the mixing bowl and cover it with a damp kitchen towel. Let it rest for 1 hour.
• 11:30 AM: After 1 hour, turn the dough out onto a floured surface and fold it in half again. Repeat this process for another 10-15 minutes.
• 12 PM: Place the dough back into the mixing bowl and cover it with a damp kitchen towel. Let it rest for another 1 hour.
• 1 PM: Preheat your oven to 425°F (218°C).
• 1:30 PM: Divide the dough into 8-10 equal pieces and shape them into rolls. Place the rolls onto a baking sheet lined with parchment paper and let them rest for 30 minutes.
• 2 PM: Bake the rolls for 20-25 minutes, or until they are golden brown and sound hollow when tapped.
• 2:30 PM: Let the rolls cool completely before serving.

Long Fermentation

Long fermentation is a technique that allows the dough to ferment for an extended period of time, typically 12-24 hours or longer. Here are some of the benefits of long fermentation:

1. Enhanced flavor: Long fermentation allows the bread dough to develop a deeper, more complex flavor profile. During the fermentation process, the natural enzymes and bacteria present in the dough break down the starches and proteins, releasing more sugars and creating more flavorful compounds. The longer the dough ferments, the more intense the flavor will be.
2. Improved texture: The longer fermentation also leads to improved texture in the final product. As the dough ferments, it develops more gluten, which gives the bread its characteristic chewy texture. Additionally, the increased fermentation leads to more gas production, resulting in larger air pockets and a lighter, more airy crumb.
3. Digestibility: Some people find that long-fermented bread is more easily digestible than bread made with shorter fermentation times. This is because the longer fermentation allows for more complete breakdown of the gluten and other complex components of the dough, making them easier to digest.
4. Longer shelf life: Bread made with long fermentation tends to have a longer shelf life than bread made with shorter fermentation times. This is because the fermentation process creates a more acidic environment, which inhibits the growth of mold and bacteria.

While long fermentation can require more time and patience than traditional bread-baking methods, many bakers find that the end result is well worth the extra effort. If you’re interested in trying long-fermented bread, a sourdough ciabatta roll recipe is a great place to start.

How to Serve Sourdough Ciabatta Rolls

Sourdough ciabatta rolls are incredibly versatile and can be used in many different ways. Here are some of the most popular uses:

Sandwiches: The airy, chewy texture of ciabatta rolls makes them the perfect bread for sandwiches. They can be filled with any combination of meats, cheeses, vegetables, and spreads for a satisfying lunch or dinner.

Toast: Ciabatta rolls make delicious toast, whether served simply with butter or topped with avocado, tomato, or other toppings of your choice.

Appetizers: Sourdough ciabatta rolls can be sliced and toasted to make the perfect base for crostini or bruschetta. They can also be used to make delicious garlic bread or served with olive oil and balsamic vinegar as a simple appetizer.

Grilled or toasted sandwiches: Ciabatta rolls hold up well to grilling or toasting, making them a great choice for hot sandwiches like paninis or grilled cheese.

Sourdough Ciabatta Rolls Tips

Tips for success when making sourdough ciabatta rolls using the long fermentation technique:

1. Use a kitchen scale: To ensure accurate measurements and consistent results, it’s important to use a kitchen scale to measure your ingredients.
2. Adjust the hydration level: Depending on the consistency of your sourdough starter, you may need to adjust the hydration level of the dough. If the dough seems too dry or stiff, add a little more water. If it seems too wet or sticky, add a little more flour.
3. Allow plenty of time for fermentation: The longer you allow the dough to ferment, the more flavor and texture it will develop. Don’t rush the process – give the dough plenty of time to rest and rise.
4. Be gentle when shaping the rolls: Ciabatta dough is very wet and sticky, so it’s important to handle it gently when shaping the rolls. Use a light touch and try to avoid adding too much extra flour.
5. Use a baking stone or steel: For best results, bake the rolls on a preheated baking stone or steel. This will help to create a crispy crust and ensure even baking.
6. Store the rolls properly: To keep the rolls fresh and flavorful, store them in an airtight container at room temperature for up to 2-3 days. You can also freeze the rolls for longer storage.

How to Store & Freeze Sourdough Ciabatta Rolls

Room temperature storage: If you plan to eat the rolls within a day or two, you can store them in an airtight container or plastic bag at room temperature. The rolls will stay fresh and soft for 2-3 days, but keep in mind that the longer they sit, the staler they’ll become.

Refrigeration: If you need to store the rolls for a longer period of time, you can refrigerate them in an airtight container or plastic bag for up to a week. Just be aware that refrigeration can cause the rolls to dry out and become stale more quickly than room temperature storage.

Freezing: For even longer storage, you can freeze your sourdough ciabatta rolls. To freeze, wrap the rolls tightly in plastic wrap and then place them in a freezer-safe bag or container. They will stay fresh in the freezer for up to 3 months.

Thawing: To thaw frozen rolls, remove them from the freezer and let them come to room temperature on the counter. Alternatively, you can microwave them for a few seconds to warm them up.

Reheating: To reheat stale or frozen rolls, wrap them in aluminum foil and place them in a preheated 350°F (175°C) oven for 10-15 minutes. This will help to refresh the crust and make the rolls warm and soft again.