{"id":277686,"date":"2025-06-06T18:59:54","date_gmt":"2025-06-06T18:59:54","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/breakfast\/sourdough-ciabatta-bread-rolls-recipe-milk-and-pop\/"},"modified":"2025-06-06T18:59:54","modified_gmt":"2025-06-06T18:59:54","slug":"sourdough-ciabatta-bread-rolls-recipe-milk-and-pop","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=277686","title":{"rendered":"Sourdough Ciabatta Bread Rolls Recipe \u2013 Milk and Pop"},"content":{"rendered":"


\n<\/p>\n

\n

Rustic, chewy, and flavorful bread rolls with a beautiful open crumb, sourdough ciabatta<\/strong> is just as perfect for dipping into your favorite olive oil as it is for building your dream sandwich.<\/p>\n

\"Sourdough<\/figure>\n

Made with an active sourdough starter, this recipe keeps things simple and beginner-friendly while delivering bakery-style results. Whether you’re baking on a stone, steel, or a standard sheet pan, this quick homemade ciabatta is sure to become a favorite in your kitchen.<\/p>\n\n

\nJump to:<\/summary>\n<\/details>\n

What makes ciabatta different from other bread?<\/h2>\n

Ciabatta is a rustic Italian bread known for its chewy texture, crisp crust, and signature open crumb. Its name, which means \u201cslipper\u201d in Italian, refers to its flat, elongated shape that somewhat resembles a house slipper. It\u2019s made with a high-hydration dough, which gives the interior its airy texture.<\/p>\n

Sourdough ciabatta is a naturally leavened twist on this classic, using wild yeast from a sourdough starter instead of commercial yeast. Like traditional versions, it skips complex shaping and relies on slow fermentation to develop flavor and structure. The result is a loaf that\u2019s both rustic and refined, with a crackly crust, tangy flavor, and an open crumb that makes each bite light yet satisfying.<\/p>\n

Ingredients<\/h2>\n
\"Recipe\"Recipe<\/figure>\n

Bread Flour<\/strong>. It\u2019s best to use bread flour for this recipe. A high-protein flour makes the dough easier to handle and gives it a more open crumb than regular all-purpose flour.<\/p>\n

Sourdough Starter<\/strong>. Use an active sourdough starter. You can feed it, wait for it to peak, and use it, or use it straight from the fridge using the \u201cpeak and refrigerate<\/a>\u201d method.<\/p>\n

Water<\/strong>. I use tap water in this recipe. When baking with sourdough, I find hard water works better than soft, as it makes the dough less wet, especially helpful when working with high-hydration doughs.<\/p>\n

How to Make It<\/h2>\n

Start by mixing the active starter, water, and bread flour. This is a high-hydration dough, so expect it to be stickier than your regular sourdough.<\/p>\n

\n
\n
\"\"\"\"<\/figure>\n

I like to do a 30-minute fermentolyze<\/strong> (mixing all ingredients except the salt and letting the dough rest), then add the salt just before the first stretch and fold. This helps develop gluten, making the dough easier to handle later.<\/p>\n<\/div>\n

\n
\"\"\"\"<\/figure>\n

After the fermentolyze, do 5 sets of stretches and folds, spaced 30 to 45 minutes apart. The dough will gradually become less sticky, more elastic, and smoother. In the beginning, it\u2019ll be quite sticky, so wet your hands slightly if you\u2019re having trouble<\/strong> with the folds.<\/p>\n<\/div>\n<\/div>\n

\n
\n
\"\"\"\"<\/figure>\n

After the last stretch and fold, transfer the dough to a rectangular container, with about 9×13 inches.<\/p>\n<\/div>\n

\n
\"\"\"\"<\/figure>\n

Let it bulk ferment until it\u2019s jiggly and feels light. If you pull it from the container, it should come out without much resistance and no \u201ccobwebs\u201d<\/strong> (a sign of overfermentation).<\/p>\n<\/div>\n<\/div>\n

If my kitchen is between 72\u00b0F\/22\u00b0C and 74\u00b0F\/23\u00b0C, total bulk fermentation time (which starts as soon as the dough is mixed) is about 7\u201310 hours<\/strong>. If I\u2019m cold-proofing to bake the next day, I let it rise to no more than 85% of its size before placing the dough in the fridge.<\/p>\n

How to Shape It<\/h2>\n

When bulk fermentation is done, flour the top of the dough and a clean work surface. Turn the container upside down and let the dough gently fall onto the floured surface. Handle it as little as possible to preserve the air bubbles developed during fermentation, this gives you ciabattas with a beautifully open crumb.<\/p>\n

Shaping ciabatta is easy, but it can feel tricky if you\u2019ve never worked with high-hydration dough. You don\u2019t really shape it, you just cut the dough and gently place it on floured parchment paper.<\/p>\n

Once the dough is on the counter, only stretch it if necessary. If it already has a decent rectangular shape, flour the top (which was the bottom during fermentation), and use a bench knife to divide the dough into 6 or 8 portions. Press the knife down and shake gently until the dough tears completely beneath it. If you\u2019re unsure, watch the video to see how I do it.<\/p>\n

\n
\n
\"\"\"\"<\/figure>\n

Line a sheet pan with parchment paper, flour it lightly, and gently transfer each ciabatta onto it, spacing them 1 to 2 inches apart so they don\u2019t touch when baking.<\/p>\n<\/div>\n

\n
\"\"\"\"<\/figure>\n

Let them proof for at least one more hour, or until they\u2019re jiggly, airy-looking, and soft. This might take longer on cold days. In summer, or if your dough was fully proofed when divided, keep a close eye.<\/p>\n<\/div>\n<\/div>\n

Bake the ciabattas in a preheated oven at 450\u00b0F\/230\u00b0C for 25 minutes, or until golden brown on top. Let them cool for 10 minutes before serving.<\/p>\n

Quick Same-Day Schedule<\/h2>\n

Feed your starter the night before or use it straight from the fridge if it was fed and refrigerated 5\u20136 days prior.<\/em><\/p>\n