ciabatta rolls

Easy small batch ciabatta rolls are fluffy and airy with a perfect crunchy, crackly crust. They take only 10 minutes to prepare and require no kneading.

Easy Small Batch Ciabatta Rolls

instant yeast

240 grams water, at room temperature (approximately 1 cup)

300 grams all-purpose flour (approximately 2.5 cups)

salt

In small cup, dissolve instant yeast in lukewarm water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma). Let it sit for 2 minutes.

In a large bowl, add flour and salt. Pour in yeast mixture and whisk until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). The mixture is very sticky and wet, with an 80% hydration (flour to water ratio). 

Cover the bowl with plastic wrap and let it sit at room temperature for 1 hour (Note that a higher room temperature will speed up the fermentation process and will cause the dough to rise faster).

Prepare the Dough (1 hour rise time):

Apply some water onto your hands and stretch and fold the dough in the bowl by folding the edges into the centre, one edge at a time. Wet hands make it easier to work with the dough and it should take you less than a minute to fold all 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes.

Repeat this stretch and fold step, then cover with plastic wrap and let the dough rest for another 30 minutes. Then, repeat the stretch and fold step a final time and let it rest for another 30 minutes. After 3 rounds of stretch and folds with 30 minute resting periods, the dough will rise and approximately double in size.

Stretch and Fold the Dough (1.5 hour rise time):

Transfer dough to a floured surface. Note that the dough will still be very sticky and that is okay. Sprinkle dough with a little flour and shape it into a rectangle by gently pulling the dough from underneath. Be careful not to press the dough because the air holes trapped inside might get squeezed out. 

Roll the dough into a log and press the edge to seal. Divide the rolled dough into 4-5 equal parts, and place each piece at least two inches apart, onto a well-floured work surface. Let the dough rest for about 40 minutes. This is called the final proofing.

Shape the Dough (40 minutes rise time):

Carefully transfer each dough onto a parchment-lined 8x12-inch baking tray. Because the dough is still quite sticky, dust with flour to help with handling it. Set aside.

Fill a baking pan with water and place it in the bottom of your oven. Preheat the oven to 420 F, and allow it to fill with steam from the water. When the oven is ready, slide the baking tray in and spray some water over the dough immediately. Bake for 20 minutes.

Let the bread cool for 20 minutes. To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when they are done. 

Bake the Ciabatta Rolls:

My first try at baking ciabatta rolls and they turned out great. Will definitely make them again.

Ciabatta Rolls are a combination of a crispy crust and a chewy crumb that is airy, filled with holes! This version can be made in a few hours instead of over the course of a day or two. 

Ciabatta Rolls Recipe

water

yeast

all purpose flour

biga

tsp salt

In the Instant Pot liner*, stir together the ingredients of the Biga. Stir vigorously for 30 seconds to 1 minute.

Turn on the Instant Pot to Yogurt LOW, cover with a lid and let the Biga sit for 45 minutes. The Biga should be warm and bubbly at the end of the 45 minutes.

Biga

In the bowl of a stand mixer, add the water, yeast and biga. Stir with a silicon spoon to break up the Biga.

Add the flour and salt to the bowl, and knead using the dough hook. Start slowly until all of the flour is incorporated. Once all of the flour has been incorporated, bump the speed up to 4-6. The dough will be sticky and thin. At about the 10 minute mark, the dough should hold onto the hook and not stick to the sides of the bowl.

Continue mixing for an additional 5 minutes after the dough holds onto the dough hook. The dough will be very smooth and have a shiny appearance. When the mixer stops, the dough will fall down to the bottom of the bowl.

Clean out the Instant Pot liner and then spray with non stick spray. Place the dough into a well greased Instant Pot. Place a lid on top. Allow the dough to rise on Yogurt NORMAL* for 30 minutes.

Carefully pour the dough out of the Instant Pot and onto a floured counter top.

Shape the dough into a long rectangle and use a pizza cutter to cut the dough into 12 equal pieces.

se your fingers to dimple and shape the rolls into a square.Allow the rolls to rest while the oven preheats to 450° and bake for 20 minutes.

use your fingers to dimple and shape the rolls into a square.

Allow the rolls to rest while the oven preheats to 450°.

Bake for 15-20 mintues or until the rolls are golden brown.

For best results, allow the rolls to cool prior to cutting and using for sandwiches.

Ciabatta Dough

Airy, chewy, crispy ciabatta rolls, 100% leavened naturally with sourdough starter.

Sourdough Ciabatta Bread

sourdough starter

all-purpose flour

bread flour

12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Feed Your Sourdough Starter

Mix the dough. Combine the active sourdough starter, bread flour, water and salt in a large mixing bowl. Use a stiff spatula or your hands to incorporate the ingredients, making sure there are no dry bits left in the bowl. Cover the bowl and let the dough rest at room temperature for 1 hour.

Stretch and fold. Perform 3 sets of stretches and folds, 30 minutes apart. Keep the bowl covered in between each set.

First rise. Cover the dish and allow the dough to rise about 50% in volume,. This can take anywhere from 3-6 hours at room temperature. Warm kitchens will take less time, cold kitchens will need more time. See notes for rising times.

Second rise. Place the covered bowl of dough in the fridge for 8-36 hours for a long ferment OR proceed to the next step and shape the dough.

Shape. Remove the dough from the fridge and generously flour your work surface before turning the dough out onto it. Flour the top of the dough and use your hands to form it into a rectangular shape. Be careful not to press the air from the dough. Cut the dough into 8 pieces and place them on a parchment lined baking sheet. Cover with a clean towel and allow the dough to rise at room temperature for 2 hours or until puffy.

Bake. While the dough is resting, preheat your oven to 475°F (246°C). Bake the ciabatta dough for 10 minutes, turn the oven down to 425°F (218°C) and bake for an additional 20 minutes or until the crust is a deep golden brown. Allow the ciabatta bread to cool on a cooling rack for 30 minutes before slicing.

Make the Dough

https://content.jwplatform.com/videos/l6Cdm3sZ.mp4

These sourdough ciabatta rolls are so easy to make with your sourdough starter! Bread flour, water and salt are all you need to make light and airy ciabatta rolls at home. Airy, chewy, crispy ciabatta rolls, 100% leavened naturally with sourdough starter.

Top 3 ciabatta rolls recipes from across the web

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Easy Small Batch Ciabatta Rolls

Ciabatta Rolls Recipe

Sourdough Ciabatta Bread

Top 3 ciabatta rolls recipes from across the web

The most viewed ciabatta rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Small Batch Ciabatta Rolls

Ciabatta Rolls Recipe

Sourdough Ciabatta Bread

The most viewed ciabatta rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine