Are you ready to elevate your baking game with a recipe that promises crusty, airy goodness? Look no further than these Easy Sourdough Ciabatta Rolls! Perfectly chewy on the inside and delightfully crispy on the outside, these Italian-inspired rolls will have your friends and family begging for more. With just a few simple ingredients and a bit of patience, you can transform your kitchen into a rustic Italian bakery. So, roll up your sleeves and get ready to impress with a homemade treat that’s sure to steal the show!
Prep Time: 12 hrs
Cook Time: 25 mins
Total Time: 12 hrs 25 mins
Cuisine: Italian
Serves: 12 rolls
Ingredients
- 500g bread flour
- 350g water
- 100g sourdough starter
- 10g salt
Instructions
- Begin by preparing your sourdough starter if it is not already active. Feed your starter 4-6 hours before you plan to start making the dough, ensuring it is bubbly and at its peak activity.
- In a large mixing bowl, combine 500g of bread flour and 350g of water. Mix until there are no dry bits of flour remaining. The dough will be quite wet and sticky; this is normal for ciabatta.
- Add 100g of the active sourdough starter to the mixture. Use your hands or a spatula to incorporate the starter into the dough until it is evenly distributed.
- Once the starter is mixed in, let the dough rest for about 30 minutes. This process, called autolyse, allows the flour to absorb the water and develop gluten.
- After the autolyse, sprinkle 10g of salt over the dough. Wet your hands to prevent sticking, then fold the dough over itself multiple times to incorporate the salt. This may take a few minutes, and the dough will start to become more elastic.
- Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature for about 12 hours, or until it has doubled in size. The ideal temperature for fermentation is around 21-24°C (70-75°F).
- After the bulk fermentation, gently turn the dough out onto a well-floured surface. Be careful not to deflate it too much; ciabatta is known for its open crumb structure.
- Divide the dough into 12 equal pieces using a bench scraper. Shape each piece into a rough rectangle or oval, being gentle to maintain the air bubbles within the dough.
- Place the shaped rolls on a floured baking sheet or a piece of parchment paper, leaving space between each roll to allow for expansion during the second rise.
- Cover the rolls with a floured cloth and let them rise for about 1-2 hours, or until they have puffed up noticeably.
- Preheat your oven to 230°C (450°F) while the rolls are rising. If you have a baking stone, place it in the oven to heat up as well.
- Once the rolls have risen, carefully transfer them to the preheated oven. If using a baking stone, you can slide the parchment paper with the rolls directly onto it.
- Bake the rolls for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove the rolls from the oven and let them cool on a wire rack. Allow them to cool completely before slicing to retain their texture and moisture.
- Enjoy your freshly baked sourdough ciabatta rolls with butter, olive oil, or as a sandwich base!
Tips
- Starter Readiness: Make sure your sourdough starter is active and bubbly before you begin. Feeding it 4-6 hours in advance will ensure it's at its peak for the best rise.
- Wet Dough Handling: Ciabatta dough is meant to be sticky! Keep your hands wet while handling the dough to prevent sticking and make the folding process easier.
- Autolyse is Key: Don’t skip the autolyse step! Allowing the flour to rest with water helps develop gluten, leading to a better texture in your rolls.
- Gentle Handling: When turning out and shaping the dough, handle it gently to preserve the air bubbles. This is what gives ciabatta its signature open crumb structure.
- Perfect Rising Environment: Aim for a warm, draft-free area for the dough to rise. If your kitchen is cool, consider placing the bowl in the oven (turned off) with the light on to create a cozy environment.
- Baking Stone Magic: If you have a baking stone, use it! Preheating it will help achieve a better crust on your rolls, making them extra crispy.
- Cooling Time: Resist the urge to slice into the rolls right away! Allowing them to cool completely on a wire rack helps maintain their texture and moisture.
- Serving Suggestions: These rolls are incredibly versatile! Serve them warm with butter, dip them in olive oil, or use them as a base for delicious sandwiches.
Nutrition Facts
Calories: 190kcal
Carbohydrates: 38g
Protein: 6g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
