How To Make Sourdough Ciabatta Rolls

sourdough starter

🥗Healthier: whole grain starter

💰Cheaper: commercial yeast

Whole grain starter adds nutrients, while commercial yeast speeds up the process.

bread flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor, while all-purpose is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats, while canola is budget-friendly.

milk

🥗Healthier: plant-based milk

💰Cheaper: water

Plant-based milk caters to allergies, while water simplifies the recipe.

Mix water and sourdough starter together in a bowl using a spatula.

Add salt and bread flour to the mixture, stirring until combined.

Switch to hands and mix until no dry bits remain in the bowl.

Cover the bowl and let it sit for 1 hour to rest.

Perform the first set of stretches and folds, wetting hands to prevent sticking, until the bowl is full circle.

Cover the bowl and let it sit for 30 minutes.

Perform the second set of stretches and folds, again wetting hands, until the dough springs back slightly.

Cover and let sit for another 30 minutes.

Perform the final set of stretches and folds, observing the texture change of the dough.

Cover and let sit for a couple of hours or until risen by 50%.

Flour the surface of the dough and work surface, then turn the dough out.

Press the dough into a rectangular shape and cut into 8 pieces using a bench scraper.

Place the pieces onto a parchment-lined baking sheet and sprinkle with flour.

Cover with a tea towel and let rise for a couple of hours until puffy.

Bake at 450°F for 10 minutes, then lower the temperature to 425°F and bake for an additional 20 minutes until golden.

Let cool for about 30 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens