Sourdough Ciabatta Rolls
First time I’ve made sourdough ciabatta. It is very light and soft, while still having a slight sourdough flavour and the overnight bulk fermentation allows for richness and depth. The ciabattas have a crunchy crust and taste great. A light airy bread with soft chewy interior - exactly as should be. Perfect for Italian sandwiches.
- Makes 9 Rolls
- sourdough starter - 300g (white wheat)
- water - 420g (lukewarm)
- strong white flour - 750g
- olive oil - 3 tablespoons
- milk - 5 tablespoons
- salt - 16g
- Place water, flour, milk, olive oil and starter in the bowl. Mix well until it forms a soft, slightly sticky dough.
- Cover the bowl with a clean cloth and let it rest for 10 minutes. Add salt and mix well.
- Cover the bowl with a clean cloth and let it rise in a warm place. Leave the mixture for about 2 hours.
- While resting, once in a 30-40 minutes - stretch and fold the dough on floured surface like a business letter.
- After two hours, cover the bowl with plastic wrap and place the dough into the refrigerator overnight.
- Remove the dough from the refrigerator and let it warn up at room temperature for about 2 hours.
- Transfer the dough to sprinkled with flour surface. Stretch and fold the dough like a business letter. After 30 minutes repeat stretch and fold the dough like a business letter.
- To shape the loaves, scrape the dough from the bowl smooth side up to a floured surface. Without deflating it too much – pull the dough into rough rectangle. Cut into 12 equal pieces with an oiled bench scraper. Gently stretch each piece into a long ciabatta shape. Dust the tops of the loaves with flour.
- Place to the parchment sheets. Cover with a cloth and let proof until very puffy, about 40 minutes.
- Place a baking stone on the top rack of a cool oven. Preheat your oven to 220°C.
- Place a roasting pan with water on the bottom shelf of the oven. This will allow steam to be created in the oven and help the loaves to rise during baking.
- Slides the loaves and parchment onto the baking stone.
- Spray the walls of your oven with water and immediately shut the door. After 5 minutes spray more water.
- Bake the loaves 30 minutes, until golden and well risen.
- Once it’s done, transfer the loaves to a wire rack, discard the parchment, and let cool.