Sourdough Ciabatta Rolls Recipe | Simple and Easy to make

The perfect sourdough ciabatta rolls are crunchy on the outside and chewy on the inside.

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Years ago we had a local restaurant that made the best sandwiches made with ciabatta rolls. I can remember eating so many of those just because of the bread.

Fast forward to now and I am a sourdough baker that for some reason never developed a sourdough ciabatta recipe, until now!

This sourdough ciabatta recipe has an airy crumb and is the perfect bread for sandwiches and paninis.

If you are brand new to sourdough, start here: How to make a Sourdough Starter

You will need to use active sourdough starter for this recipe.

What is active sourdough starter?

Active sourdough starter or ripe sourdough starter is starter that has been fed within the last 24 hours or so and is bubbly and active looking.

Sourdough discard is hungry starter that may have a liquid on top and has no signs of bubbles or activity. It may also have an acetone odor.

Why you will love this recipe for sourdough ciabatta rolls

Ciabatta rolls are perfect for paninis and grilled cheese sandwiches. They flatten well in a panini press and the crust holds up so well in this application.

This recipe is a long fermented sourdough recipe meaning it is allowed to ferment for at least 8-12 hours. This can make the bread more tolerable for those who notice bloating after eating bread products.

Using simple ingredients that you probably already have on hand, this recipe is easy to put together.

Equipment you may need for this recipe

Stand mixer

Although this recipe can be made by stretching and folding, you can also knead the dough in a stand mixer.

This is the mixer I have used for years and love: Nutrimill Artiste Mixer

Pizza stone or Baking stone

A pizza stone or baking stone are idea for making ciabatta rolls. There is enough room to make several and these vessels can be heated to a higher heat than a baking sheet or sheet pan.

I use a portion of freshly milled flour in my ciabatta recipe. If you would like to start milling your own flour, consider purchasing a grain mill.

I have used the same one for years and use it almost daily in my kitchen. Here’s the link: Nutrimill Grain Mill

Ingredients for making sourdough ciabatta rolls

Flour

You can use all purpose flour, bread flour, whole wheat flour, freshly milled flour or a combination of these.

I prefer a combination of all purpose flour and freshly milled flour.

Sourdough Starter

Use active sourdough starter for this recipe.

Water

For best results, use filtered water. Tap water typically has chlorine in it which can inhibit the growth of the wild yeast in the sourdough starter.

Salt

I use Redmond’s Real Salt in all of my baking. A high quality sea salt will work fine.

Step by Step Instructions for making Easy Sourdough Ciabatta Rolls

Mixing the dough

The evening before you want to make these rolls add the water and sourdough starter to a large mixing bowl.

Add 3 cups of the flour and mix with a dough whisk.

At this point, add the salt.

Continue adding flour up to 4 cups until you have a cohesive ball of dough. Ciabatta dough is a high hydration dough or slack dough.

Take care to not add too much flour. The airiness of the ciabatta depends on it being a somewhat wet dough.

After you add just enough dough to bring it together cover with a tea towel and allow let the dough rest for 30 minutes. This is called the autolyse. It is a time for the flour to fully hydrate before moving on to the next step.

Alternatively, you can mix the dough in a stand mixer with a dough hook attachment and knead the dough for 10 minutes or until it passes the windowpane test which means the dough can be stretched super thin without tearing. The goal is an elastic dough.

If you choose to knead in a stand mixer, you can forego the stretch and folds. Just cover with plastic wrap and allow to ferment until the next day.

Autolyse

After your dough has rested for 30 minutes, it is time for the first set of stretch and folds.

Stretch and Folds

To stretch and fold the dough, you pull on one side of the dough and lift the dough up and over itself. Turn the bowl and continue to do this 4 times in total.

Tip: Have a small bowl of water by the dough. Dip your fingers in the water to keep the dough from sticking to your hands. Wet hands are your best friend with high hydration dough.

For this recipe, perform 3-4 sets of stretch and folds 30 minutes apart.

You don’t have to be exact with the time. When you walk past the bowl, do a stretch and fold.

The goal is the same as if you use a stand mixer. You want an elastic dough that can be stretched without tearing.

Bulk Fermentation

Once this is accomplished, cover with plastic wrap and let the dough rise overnight on the counter or transfer to the fridge for up to 3 days.

This is called the bulk fermentation or first rise.

Shaping the dough

The next day gently remove the dough and place on a floured surface. Use plenty of flour but not so much that it is stacked up on the counter.

Try to not deflate the dough. We want to keep all of those bubbles from the fermentation process.

Gently press the dough out to a rectangular shape. This doesn’t have to be exact as ciabatta rolls are a very rustic bread.

Dust the top of the dough with flour.

Using a bench scraper, cut the dough into 8 equal pieces.

Transfer the cut rolls to a piece of parchment paper for the final proof and cover with a damp tea towel or plastic wrap.

Final Proof

Allow to rise for 1-2 hours or until puffy.

Preheat the oven with a pizza stone or baking stone inside to 475 degrees F.

Place a cast iron pot on the bottom rack as well during the preheating time.

Baking the rolls

Once preheated, gently slide the rolls while still on the parchment paper onto the baking stone or pizza stone. (I used a cast iron griddle linked here: Field Cast Iron Griddle

Add several ice cubes or some water to the cast iron pot on the bottom rack to make steam.

Quickly close the oven door. This steam will allow the dough to rise before developing a crust.

Bake for 15 minutes, remove the cast iron pot and allow to bake an additional 5-10 minutes or until golden brown.

An instant read thermometer should read 195-205 degrees F when place in the center of the dough.

Place ciabatta rolls on a wire rack to cool completely before slicing.

Storage tips

Store at room temperature in an airtight container or plastic bag for up to 3 days.

Store in freezer safe bag in freezer for up to 3 months.