These ciabatta rolls are an adaptation from Lovely Bell Bakes sourdough sandwich bread. I have a major weakness, but I’d also say it’s a strength – I find it almost impossible to do the same thing twice and I’m not a rule follower. My creative an inquisitive mind is always looking at ways to change things up.
What’s Different?
This recipe uses my quick, no-wait yudane and vitamin c to give the bread a softness that doesn’t require vital wheat gluten. Keep in mind, if you’d like your rolls to raise even higher you can totally add some in. This recipe, the first time I made it, used 1 teaspoon for the batch. I assure you, it’s completely unnecessary, and will be quite excellent without it.
Bulk Fermentation
How long do I let the dough rise? That depends on SO MANY THINGS! Your starter, your environment, your patience and so much more. I let these rolls rise for about 3 1/2 hours before giving them a shaping boost and popping them into the oven.
Before you get all upset with me for not telling you exactly all the details in my recipe here, my six year old “shaped” his rolls whatever way he wanted – and they look gorgeous and turned out great. You do you, honey! I prefer to shape the dough mostly because I love to play with the dough. It’s fun – very fun!
If you want to know exactly what I did, and how I did it – check out my YouTube video on it. It’s literally my facebook live videos mashed up into one. You’ll also get all of the things that go through my mind as I’m making the rolls, which sometimes has some good tips or laughs along the way.
What I love most about this recipe?
It’s quick and easy, with VERY little hands on time. If you want to let this dough rest in the fridge after the bulk fermentation until you are ready to bake it – you totally can! Want to freeze these rolls after the bulk fermentation, and then later thaw them and bake on demand? You absolutely can do this with this recipe.
Whip it up in your mixer, shape or cut into rolls, let it rise, and bake. It can be as simple or complex as you want it to be – and the rolls will be delicious. Go for it, my friend!
Fresh Milled Sourdough Ciabatta Rolls
Ingredients
- 425 g hard wheat I used a mixture of white and red. Use what you have on hand.
- 210 g water cold water
- 200 g sourdough starter
- 30 g date syrup
- 20 g extra virgin olive oil
- 2 whole eggs
- 40 g boiling water
- ⅛ tsp vitamin c powder
- 7 g sea salt, celtic grey
- 1 tsp vital wheat gluten totally optional, but I DID add it to the original recipe. I won't in the future.
Instructions
- Mill your grain into flour on the finest setting you can.
Prepare Yudane
- Mix 20 grams of flour (from the recipe's total flour) and mix with 40 grams of boiling water using a spatula or spoon. I use a tea kettle to boil the water. It MUST be boiling, and not just hot.
Mixing the Bread Dough
- Put the COLD water into your mixing bowl, and then add in the yudane. Give it a swirl in the bowl to cool it down.
- Add the remaining ingredients EXCEPT the salt.
- Mix with your balloon whisk on high speed for 1 – 1 1/2 minutes on high speed.
- Let the dough rest for 15 minutes.
- Add the sea salt, and mix the dough for another minute on high speed.
Bulk Fermentation
- We are going to shape the dough on an oiled board with wet hands into the shape of a bun, and let the dough rest on oiled parchment for the bulk ferment.
- tIf you would like parmesan romano or cheese rolls, stretch the dough as thin as you can without it breaking, and sprinkle some cheese on the surface of the dough. Fold the dough to shape it into a roll (I chose to shape into square rolls), and let it rise with the seam side down.
- Cover the rolls with a wet towel, checking periodically to make sure it hasn't dried out. If it has, re -wet and wring it out, placing it back over the rolls.
Final Shaping
- Once the rolls have risen and are looking jiggly when you tap on them with your finger, preheat your oven to 450 F.
- You can do a coil fold, or additional very gentle shaping to add a little extra air into each roll, and let them rest while the oven preheats.
Baking Prep / Scoring
- Lightly dust the rolls with flour, and if you wish, score the top of the roll with a very sharp razor or bread knife.
- Spray the rolls well with water. Place into a hot oven and quickly close the door.
Baking
- Bake for 15 minutes or until the center of the roll is over 190 F.
- Let cool with air all around the rolls for at least an hour before slicing,
- Ciabatta rolls will stay crispier on the outside if kept in a paper bag once cooled. If you prefer soft crust, store them in a container or bag that will keep the moisture in the rolls.
