Sourdough Ciabatta Rolls
Updated: Aug 14
An overnight cold ferment is what gives these ciabatta rolls their open, airy crumb and crackling crust, the kind of texture that's hard to get without the long fermentation.
This has become a staple in our house. I prepped these for my postpartum freezer stash, and they reheat perfectly, still fluffy and light and just as good as the day I baked them. We use them for pesto chicken sandwiches, caprese sandwiches, BLTs, and even as burger buns when I ran out, which made for an unreal sandwich.
Why You'll Love This Recipe
That open, airy crumb from real crusty ciabatta
Freezes beautifully for easy meal prep
Works for sandwiches, dipping, or just butter and jam
Servings: 4 rolls
Prep Time: 30 minutes + over night cold fermentation
Cook Time: 25 minutes
Total Time: 8-24 hours (including rise & fermentation time)
Ingredients:
Cup measurements are approximate. For the most accurate results, especially with the flour, use a kitchen scale and the gram amounts below.
315g water (about 1⅓ cups)
70g active sourdough starter (at its peak) (about ⅓ cup)
7g salt (about 1¼ tsp)
10g olive oil (about 2¼ tsp)
350g bread flour (about 3 cups)
Instructions:
In a large mixing bowl, combine the water and active sourdough starter, mixing thoroughly until well incorporated. Next, add the salt and olive oil, ensuring an even distribution throughout the mixture.
Gradually incorporate the flour, mixing until no dry pockets remain. For best results, use wet hands to fully incorporate the flour.
Cover the bowl with a damp cloth and let the dough rest for 30 minutes. Then perform four sets of stretch and folds, resting 30 minutes between each set. For each set, gently stretch one side of the dough and fold it over itself, working your way around all four sides. On the last two sets you can switch to coil folds if you prefer, lifting the dough from the middle and letting the ends fold under themselves. This stage takes about 2.5 hours in total and it is what builds the strength that gives ciabatta its structure.
Transfer the dough to the refrigerator for overnight fermentation, allowing it to develop flavor and texture over 8 to 24 hours.
The following day, gently turn the dough out onto a floured surface and divide it into four equal sections.
Shape each section into a rough rectangle and place them on a parchment-lined baking tray. Cover the dough and allow it to proof until doubled in size, approximately 90 minutes.
Preheat your oven to 480°F (250°C). Bake the rolls for 15 minutes with steam (add an oven safe dish with water to the top shelf), then reduce the temperature to 410°F (210°C), remove the steam, and continue baking for an additional 10 minutes.
Once baked, allow the rolls to cool completely before slicing.
Additional Tips:
Variations: Add herbs, cheese, or olives to the dough for extra flavor.
Substitutions: If you don’t have bread flour, all-purpose flour can be used, but the texture may vary.
Common Mistakes: Ensure your starter is at its peak activity for the best rise and flavor.
Storing Instructions:
Store leftover rolls in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the rolls in a freezer bag for up to 2 months.
Reheating Tips:
Reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore crustiness.
Nutritional Information:
Calories per roll: Approximately 200
Fat content: 4g
Carbohydrates: 36g
Protein: 6g
Ingredient Notes
High hydration dough: Ciabatta is meant to be wet and sticky. Resist adding flour, that open airy crumb depends on the water content.
Olive oil: Use one you would actually taste on its own, it comes through clearly in the finished roll.
Cold ferment: The overnight rest in the fridge is doing flavor work, not just convenience. Skipping it gives you bread that tastes flat.
Troubleshooting Tips
My ciabatta came out dense instead of airy and open. Ciabatta dough is meant to be very wet and handled gently, overworking it or adding extra flour to make it easier to handle will knock out the air pockets that give it that open crumb.
My dough spread flat instead of holding shape. This usually means it over-proofed. Watch the dough rather than the clock, it's ready when it's puffy and jiggly, not collapsed.
What to Serve This With
Perfect for sandwiches, or served alongside soup for dipping.
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