Sourdough Ciabatta Rolls

Ingredients

Ingredients

• 450 g bread flour
• 50 g whole wheat flour
• 385 g water (for autolyse)
• 80 g active sourdough starter (100% hydration)
• 10 g fine salt
• 20 g remaining water
• 1 cups boiling water (for steam)

Instructions

1. Mix the bread flour and whole wheat flour with 385 g water in a bowl; let rest for 30–45 minutes.
2. Add the active starter, fine salt, and the remaining 20 g water; mix until fully combined.
3. Bulk ferment the dough at room temperature for 3–5 hours, performing four coil folds spaced 30 minutes apart during the first two hours.
4. When the dough has risen 40–50%, cover and refrigerate for 12–36 hours.
5. Preheat the oven and a baking stone or steel to 475 °F (245 °C); place a cast‑iron pan on the oven floor to create steam.
6. Turn the chilled dough onto a well‑floured surface and gently stretch into a 1‑inch‑thick rectangle.
7. Cut the rectangle into eight equal pieces (about 130 g each) and transfer them to a parchment‑lined tray without reshaping; let proof for 45–60 minutes.
8. Lightly spray the rolls with water, then place them on the preheated stone.
9. Immediately pour 1 cup boiling water into the hot pan on the oven floor and close the door.
10. Bake for 10 minutes, then remove the steam pan, lower the oven temperature to 450 °F (230 °C), and bake an additional 8–10 minutes until deep golden and the internal temperature reaches 208–210 °F (98–99 °C).

Notes

Handle the dough gently after the cold ferment to preserve its open crumb; a spray bottle works well for an even mist of water before baking.