Sourdough Ciabatta Rolls

These sourdough ciabatta rolls are the perfect blend of crusty exterior and airy interior, offering a flavor that elevates any meal. Made with an active sourdough starter, these rolls are not only delicious but also gut-friendly, thanks to the natural fermentation process. Whether enjoyed fresh from the oven or as a sandwich base, they’re sure to impress!

Servings: 4 rolls

Prep Time: 30 minutes + over night cold fermentation

Cook Time: 25 minutes

Total Time: 8-24 hours (including rise & fermentation time)

Ingredients:

315g water
70g active sourdough starter (at its peak)
7g salt
10g olive oil
350g bread flour

Instructions:

In a large mixing bowl, combine the water and active sourdough starter, mixing thoroughly until well incorporated. Next, add the salt and olive oil, ensuring an even distribution throughout the mixture.
Gradually incorporate the flour, mixing until no dry pockets remain. For best results, use wet hands to fully incorporate the flour.
Cover the bowl with a damp cloth and allow the dough to rest for 30 minutes. This resting period will enhance the gluten development.
Begin the first set of stretch and folds: gently stretch one side of the dough and fold it over itself. Repeat this process for all four sides, encouraging strength in the dough.
Allow the dough to rest for 30 minutes, promoting further gluten relaxation.
Perform the second set of stretch and folds, repeating the technique used previously.
Let the dough rest for another 30 minutes.
Proceed with the third set of stretch and folds or coil folds: gently lift and stretch the dough, then fold it inward to create layers and strength.
Allow the dough to rest for another 30 minutes.
Complete the process with the fourth and final set of stretch and folds or coil folds.
Transfer the dough to the refrigerator for overnight fermentation, allowing it to develop flavor and texture over 8 to 24 hours.
The following day, gently turn the dough out onto a floured surface and divide it into four equal sections.
Shape each section into a rough rectangle and place them on a parchment-lined baking tray. Cover the dough and allow it to proof until doubled in size, approximately 90 minutes.
Preheat your oven to 480°F (250°C). Bake the rolls for 15 minutes with steam (add an oven safe dish with water to the top shelf), then reduce the temperature to 410°F (210°C), remove the steam, and continue baking for an additional 10 minutes.
Once baked, allow the rolls to cool completely before slicing.

Additional Tips:

Variations: Add herbs, cheese, or olives to the dough for extra flavor.
Substitutions: If you don’t have bread flour, all-purpose flour can be used, but the texture may vary.
Common Mistakes: Ensure your starter is at its peak activity for the best rise and flavor.

Storing Instructions:

Store leftover rolls in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the rolls in a freezer bag for up to 2 months.

Reheating Tips: