Simple Sourdough Ciabatta Rolls Recipe

If you want to bake your bread and love sourdough, then you have to try these Simple Sourdough Ciabatta rolls.

The process doesn’t need to be complicated, and the simple step-by-step guide will help you create delicious homemade ciabatta that you can enjoy at home. 

I love sourdough, but making it at home always seemed impossible.

But once I got to grips with creating a sourdough starter, I realized it wasn’t as complex as I once thought.

The main thing to remember about making these sourdough ciabatta buns is that you need time.

But you will likely know that after investing time in your sourdough starter.

The rising time, the refrigeration and fermentation process takes the longest. After that, it really isn’t that labor-intensive.

No aching arms kneading away. 

Why You Will Love This Sourdough Bread Recipe

Fluffy texture: You have this open crumb texture in this sourdough ciabatta bread that makes it a light and fluffy with a crunchy crust.

Delicious: You can’t go wrong with sourdough; these buns are perfect portions to enjoy in many ways. 

Easier than you think: Baking bread is seen as hard work, but this sourdough recipe is simple to follow as long as you have time. 

Perfect for batch cooking: Make a batch of these buns and freeze them for another day. 

Ingredients 

Active sourdough starter – You need to use a sourdough starter fed 4-24 hours ago. 

Water – This helps to bring the dough together. 

Salt – Adds a little flavor. 

Bread flour – You can also use all-purpose flour if you wish. 

How To Make These Sourdough Ciabatta Rolls

Step 1

Begin by placing the water in a large mixing bowl. Add the salt and give it a brief stir.

Next, you will want to introduce the sourdough starter and stir briefly until it’s well incorporated.

Step 2 

Add the flour and stir until you have a wet, sticky dough ball.

If needed, you can knead the dough briefly with your hands, which will help to incorporate the flour fully. 

Step 3

Once ready, you can cover the bowl with a tea towel or cloth and let it rest for 30 minutes at room temperature.

Step 4

When the thirty minutes have passed, with wet hands, grasp one side of the dough and pull it up and towards the center.

Then, rotate the bowl a quarter turn and repeat the pulling and folding process on all the sides of the dough. Continue this pattern until you’ve gone full circle.

That makes one of the sets of stretches and folds. Cover the bowl and repeat this process three more times at roughly 30-minute intervals.

You will want to have turned the bowl a full circle.

Step 5 

When you have completed the full circle, it is time for fermentation.

Transfer the dough to a straight-sided pan or dish and cover it with a towel.

Allow the first rise at room temperature until the dough nearly doubles in volume. You are aiming for at least ¾ increase in size.

The exact time will vary based on your environment and the strength of your starter.

Typically, this takes around 4 hours, but be patient if it takes longer. Once it has risen sufficiently, cover the pan or dish with a lid, or with a towel.

You will want to make sure it is wet to prevent drying out.

Transfer to the refrigerator and let the dough rest for 12-24 hours.

Step 6

The next day, remove the ciabatta dough from the fridge, the lid, or the towel. Sprinkle the top of the dough generously with flour.

Then, turn the dough out onto a floured work surface gently pat it into a rectangular shape, and then sprinkle more flour on top.

Cut the dough in half vertically and then horizontally using a bench scraper to create four small rectangles.

These will become your buns. 

Step 7

Line a baking sheet pan with a piece of parchment paper. Transfer each rectangle to the prepared pan with floured hands, gently pulling the dough outward.

Cover the pan with a towel and let it sit for one hour.

Step 8

Preheat the oven to 475ºF (245ºC).

Transfer the pan to the hot oven and bake for 10 minutes. Once the 10 minutes are up, lower the oven temperature to 450ºF (232ºC), rotate the pan and bake for an additional 10 minutes. 

Step 9

Remove the pan from the oven and transfer the ciabatta rolls to a cooling wire rack.

Allow them to cool for 20 to 30 minutes before slicing and serving. 

Enjoy your homemade sourdough ciabatta buns!

Tips For The Best Results 

Like with most recipes, especially something quite technical like a sourdough recipe, there are some tips to help you get the best results. Here are some things to consider when making your sourdough ciabatta buns. 

• When the fermentation period is completed, you will start to shape the ciabatta buns. Be careful when shaping the sourdough bread. You don’t want to knock the air out of it and undo all the hard work. 
• We have used the stretch and fold method, but you must be around for a few hours. You can choose to knead the dough if you wish. You can use a dough hook on your stand mixer to make this easier. 
• You need an active sourdough starter for this recipe that will have been fed 4-24 hours before starting. 
• Double up the quantities to make more. This is ideal if you are feeding a crowd.  
• Use a kitchen scale.

If you prefer your sandwich to be even softer, try to make a sourdough sandwich bread with milk.

What To Serve With The Sourdough Ciabatta

You can make some incredible sandwiches with these ciabatta buns.

Stick with an Italian theme, enjoy a caprese-style chicken sandwich with mozzarella, chicken cutlet, and tomato chutney, and spread a little pesto.

Or try to make buffalo chicken meatballs or honey garlic meatballs sandwich! Yum!

These buns also serve as an excellent accompaniment to soups and casseroles, making them ideal for warming autumn and winter months.

I love to serve this ciabatta with any Italian soups or with stew like this Butternut Squash Beef Stew.

It’s also perfect with salads, such as this delicious orange salad, or a slow cooker ratatouille, eggplant caponata or parmigiana.

One of my favorite ways to enjoy this ciabatta bread is olive oil and balsamic vinegar or Easy Whipped Brown Butter for a perfect appetizer. 

Another way to eat ciabatta is with various dips, such as this hot artichoke dip.

No matter how you use it, ciabatta rolls add a touch of sophistication and flavor to any dish.

Their light, airy texture soaks up other ingredients while providing a pleasant chew.

Variations Of Sourdough Ciabatta Recipe

Make this gluten-free: The longer the fermentation period, the more the gluten has to break down.

However, you can also use your preferred brand of gluten-free flour to make this safe to eat. 

Semolina: You can sprinkle some semolina on the top of the ciabatta rolls before baking for an extra-crusty crust.

Wholemeal: You can make wholemeal sourdough using wholemeal flour in your starter. 

Make a loaf instead: Make one big loaf instead of smaller buns. That makes the perfect bread for bruschetta. 

Add olives or sun-dried tomatoes: You can add them after the first rise; believe me, it is super delicious!

If you love sourdough recipes, you should try this sourdough discard cinnamon rolls or sourdough discard english muffins for a breakfast or this sourdough focaccia pizza; it’s a delicious and savory Italian bread that is perfect for snacking.

Storage 

Store fresh loaves in a paper bag or a thin kitchen towel. Once cut, store in an airtight container.

They also freeze well. Pop them in your freeze and allow them to defrost before enjoying. 

FAQ’s

What makes ciabatta bread different?

It is a fermented Italian bread that develops a chewy texture. Ciabatta means “slipper,” deriving from forming and baking two loaves without a mold or bread pan.

Is ciabatta bread healthy?

Like any bread, they are a great way to get essential whole grains and fiber in your diet, but some would argue that too much bread isn’t healthy. This fermented bread is healthier than other breads you can consume. 

Easy Sourdough Ciabatta Rolls Recipe

CONNECT WITH THE BELLA VITA!

Be sure to follow me on social media so you never miss a post!

Facebook  Group | Pinterest