Imagine sinking your teeth into a perfectly crisp, airy ciabatta roll with a golden crust that crackles with each bite, revealing a cloud-like interior that's both tender and chewy. These sourdough ciabatta sandwich rolls aren't just bread—they're a transformative culinary experience that will elevate your sandwiches from ordinary to extraordinary. Whether you're a seasoned home baker or a curious food enthusiast, this recipe promises to unlock the magical world of artisan bread-making right in your own kitchen.
Prep Time: 12 hrs
Cook Time: 30 mins
Total Time: 12 hrs 30 mins
Cuisine: Italian
Serves: 12 rolls
Ingredients
- 500g bread flour
- 350g water
- 100g sourdough starter
- 10g salt
Instructions
- In a large mixing bowl, combine the bread flour, water, and sourdough starter. Mix until no dry flour remains, creating a shaggy dough.
- Cover the bowl and let the mixture rest at room temperature for 30 minutes, allowing the flour to hydrate fully. This process is called autolyse.
- Add salt to the dough and perform a series of gentle stretch and fold techniques every 30 minutes for the next 2-3 hours. This develops gluten structure and incorporates air into the dough.
- After the final stretch and fold, cover the bowl and allow the dough to ferment at room temperature for 8-10 hours, or until it has doubled in size and shows significant bubbling.
- Generously dust a large baking sheet with flour. Carefully transfer the risen dough onto the floured surface, being careful not to deflate the delicate bubbles.
- Gently shape the dough into a rectangular form, using a bench scraper to help maintain its airy structure. Avoid pressing out the air pockets.
- Using a sharp knife or bench scraper, divide the dough into 12 equal portions, cutting carefully to preserve the internal air bubbles.
- Carefully transfer each portion to a floured baking sheet, maintaining ample space between rolls to prevent sticking.
- Proof the shaped rolls for an additional 1-2 hours at room temperature until they look puffy and increased in volume.
- Preheat the oven to 230°C (450°F) with a baking stone or heavy baking sheet inside. If possible, place a shallow pan on the bottom rack for creating steam.
- Just before baking, spray the rolls lightly with water to help create a crisp crust. Slide the rolls onto the preheated baking stone or sheet.
- Pour a cup of hot water into the steam pan to create humidity, which helps develop a crisp exterior.
- Bake for 25-30 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and allow to cool completely on a wire rack for at least 1 hour before slicing.
Tips
- Temperature is Key: Maintain a consistent room temperature (around 70-75°F) during fermentation for optimal sourdough development.
- Patience Matters: Don't rush the stretch and fold process. Each gentle manipulation develops gluten and creates those signature airy pockets.
- Hydration is Critical: This recipe has a high hydration level, which creates the classic open crumb. Use a wet hand or bench scraper to handle the sticky dough.
- Steam Makes the Crust: The steam pan technique is crucial for achieving that professional bakery-style crisp exterior. Don't skip this step!
- Active Starter is Essential: Ensure your sourdough starter is bubbly and active before beginning the recipe for the best rise and flavor.
- Cool Completely: Resist the temptation to cut into the rolls immediately. Cooling allows the crumb to set and prevents a gummy texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 6g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
