Sourdough Ciabatta Rolls Recipes

Steps:

• In a large bowl mix together the water, milk, olive oil, and starter.
• Mix the yeast and salt into the flour.
• Stir 6 cups of flour into the liquid mixture, a cup at a time, until you have a dough the consistency of drop-cookie batter.
• Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth and satiny.
• The dough should be on the slack side, but not oozy; it needs to be able to hold its shape in the oven.
• Place the dough in an oiled bowl and cover with plastic wrap or a damp towel.
• Place the bowl in a warm spot and let the dough rise, undisturbed, about 1 1/2 to 2 hours, or until doubled in size.
• Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into three pieces.
• Form the loaves into torpedo shapes, and place the loaves on parchment-lined baking sheets.
• With a serrated knife or lamé, make three slashes in the tops of the loaves, each 1/2-inch deep.
• Cover with a damp towel.
• Let the loaves rise until they look puffy.
• This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.
• Brush or spray the loaves with water; a plant mister is good for this job.
• Bake for 10 minutes, spraying the loaves with water two more times.
• Lower the oven to 375°F and bake for an additional 25 minutes, or until golden brown.

Steps:

• Place water, milk, olive oil, sourdough starter, sugar, salt, flour, and vital wheat gluten in a bread machine in the order listed. Sprinkle yeast over flour. Start Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
• Turn dough out onto a well floured surface and let rest for 15 minutes.
• Flour hands and a bench knife well before handling the dough, but try not to add too much extra flour to the dough itself. Divide dough into 3 equal sections and form into round loaves. Place loaves on pieces of generously floured parchment paper and cover with large bowls, not touching the loaves themselves. Let rise in a warm place for about 60 minutes.
• Place a Dutch oven on the lowest rack of the oven and preheat to 450 degrees F (230 degrees C).
• Carefully lift 1 piece of parchment paper by the ends and transfer to the hot Dutch oven. Place lid back on the Dutch oven.
• Bake in the preheated oven until loaf is golden, about 20 minutes. Uncover and continue baking until top is golden brown, 2 to 5 minutes more. Lift up loaf with with parchment paper and place on a towel to cool. Bake remaining 2 loaves in the same way.

Steps:

• Sourdough Starter
• Build a 100% hydration (or higher) sourdough starter over a couple of days until it is more than 550g in weight, about 4 1/2 cups volume, active and floating.
• There are numerous, equally effective ways to get this amount of active starter. I fed my starter and refrigerated it at about 2 cups in volume. On baking day, I put 220g of starter in a large bowl, fed it 150g of all-purpose flour and 180g of water. In volume, this is approximately 1 cup starter, 1 cup flour and 3/4 cup water. Several hours later, it was over four cups in volume and it floated.
• Hand Mixing Instructions
• Mix together in a large bowl all of the ingredients (flour, active starter, water, olive oil, salt) except the additional 75g of water. I used a danish dough whisk until the ingredients were incorporated. Mark the time here if you like to track fermentation this way.
• Develop the gluten in the dough by hand for 8-10 minutes or until the dough passes the windowpane test. Use one hand to turn the bowl and the other hand to scrape, scoop and pull the dough around the bowl in the opposite direction. Feel free to take breaks and do not worry about pausing the clock. Here is a video of this mixing technique.
• Add the additional 75g of water and gently fold and squeeze it into the dough.
• Stand Mixer Instructions
• If you prefer to use a stand mixer, you can put all of the ingredients including the extra 75g of water into the mixer bowl at once and use the paddle attachment on med speed for 5 minutes and then the dough hook attachment on med speed for 2 minutes or until dough passes the windowpane test.
• After Mixing
• Cover and let the dough rest for 30 minutes.
• For the first stretch and fold, lift the dough with a dough scraper from one side and flop it over to the opposite side. Do four sides, twice around.
• Cover and let the dough rest for 30 minutes.
• For the second stretch and fold, lightly oil a new bowl, scrape the dough into the new bowl and stretch and fold using the dough scraper from all four sides once around.
• Cover and let rest 60 minutes.
• For the third stretch and fold, wet your fingertips and gently pull the sides of the dough off the bowl and toward the center of the dough. After you have done this around the entire bowl, scoop the dough up with both hands coming from the sides and downward (so that the dough is like a droopy cat with your hands in the middle). Do not pull hard and rip the dough if it does not come off the bowl easily. Lay it back down and scoop again but from the other sides. Repeat both directions a second time.
• Cover and let ferment until puffy and roughly doubled.
• My bulk fermentation from the initial mixing of the dough was 4 hours at a room temperature of 79F.
• Heavily flour your countertop, then scrape/pour the dough onto it. Flour your hands repeatedly and gently slide your fingers under the dough from all sides to pull it outward into a rectangular shape about 1/2 an inch thick.
• This technique does not de-gas the dough, and seems to encourage big irregular holes in the crumb. I also made a batch where I pressed the dough into a rectangle, de-gassing it, and I got more regular holes in the crumb. Both techniques work well in my opinion.
• Flip the bottom half of the dough onto the top half (fold along the long side of the rectangle.) You will now have a narrower rectangle with a floured top (and bottom).
• Gently cut the dough into 3 square-ish pieces. See photo gallery.
• Prepare a linen couche with a lot of flour. Create channels, as in this photo and the photo in the gallery below, wide enough to lay the dough slipper in. You can also use tea towels or parchment paper.
• Using a bench scraper, transfer the three slippers to the couche. In the transfer, you can gently stretch the slippers to be a little longer.
• Loosely cover and let proof for about 1 hour (longer at temps under 75F).
• If you have a baking stone, put it in the oven. You can also cook the slippers on a metal cookie sheet or upside down cast iron pan. (Do not use a dark non-stick surface because of the high oven temperature).
• Prepare to create steam early in the baking process. You can put a cast iron pan on the shelf under the baking stone. Or you can create a drip system by putting an aluminum pan with a pinhole in the oven under the stone, and a metal cookie sheet on the base of the oven. When making the pinhole, test over your sink that water drips through it about 1-2 drops a second. This system was devised by Breadtopia community member @peevee.
• My heating element is exposed on the bottom of my oven, so the aluminum pan drips onto the bottom of the oven rather than a cookie sheet, which works fine too.
• Preheat your oven to 500 F for 30 minutes before the dough finishes proofing. If you are baking on a cookie sheet, a 15 minute preheat should be enough.
• When proofing is complete, flip your slippers over onto three narrow sheets of parchment paper, place them on a pizza peel (an upside-down cookie sheet can be a peel too), and slide the slippers onto your preheated stone or cookie sheet.
• I fit three ciabatta slippers on my stone with a little careful adjustment, but you can do two batches if needed.
• Pour a cup of water onto the aluminum tray or cast iron pan that is under your stone or cookie sheet, and quickly close the oven door to trap the steam.
• Bake at 500 F for 10 minutes. Then remove the parchment paper and rotate the slippers 180 degrees if your oven seems to brown unevenly.
• Bake an additional 8-10 minutes at 450 F.
• Important After baking, turn off the oven, crack open the door a couple of inches, and leave the slippers in the oven for another 5 minutes. This will make the crust crunchier.
• If you make rolls or larger slippers, adjust your cooking time accordingly. Internal temperature should be about 205 F.
• Let cool on a rack for at least 1 hour before slicing.
• For most purposes (olive oil and tomatoes, butter and blue cheese, BBQ pulled meat), I like to slice a slipper horizontally and then into roll-size pieces 3-4 inches wide.

Steps:

• Put the yeast and milk in the bowl of a stand mixer and stir to dissolve the yeast. Add the sourdough starter and the olive oil to the bowl. Use the paddle attachment to stir the ingredients together. Slowly add the flour and then the salt. Mix for 3 minutes, then change the attachment to a dough hook. Scrape the sides and bottom of the bowl with a spatula, then knead the dough for 10 minutes on medium speed. Turn the dough out onto a lightly floured work surface. Knead the dough by hand until it is silky and smooth, about 5 minutes.
• Alternatively, if you don't have an electric mixer, you can combine the yeast and milk in a large measuring cup. Stir to dissolve the yeast and add the starter. Combine the flour and salt in a medium bowl, stirring to blend them together, and then form a well in the center of the flour. Add the milk, starter, and olive oil to the well and stir them together using a wooden spoon, slowly incorporating the flour by working from the center outward. When the mixture forms a loose dough, turn it out onto the counter. Knead the dough with your hands, incorporating any additional flour from the bowl, until you have a soft, tacky dough that has the consistency of soft Play-Doh. Knead the dough for 10 to 15 minutes until it is smooth and silky with a loose, elastic texture.
• Grease the inside of a bowl with the vegetable oil and put the dough inside, turning to coat with the oil. Cover the bowl with a damp towel and leave it on the counter. Let the dough rise for 1 hour and 15 minutes or until doubled in size.
• Lightly dust a baking sheet with cornmeal. Put the dough on a floured work surface and roll it into a log about 18 inches (46 centimeters) long. Use a pair of scissors to cut the log into 12 equal pieces. With the palm of your hand, roll each piece into a ball. Put the balls on the baking sheet, forming an evenly spaced 3 × 4 grid. Cover the baking sheet with a damp towel and let the rolls rise for 2 hours.
• Thirty minutes before the rolls are done rising, preheat the oven to 425°F (220°C).
• Remove the towel from the baking sheet and put the rolls in the oven. Bake for 10 minutes. Rotate the baking sheet and bake for another 8 to 10 minutes until the rolls are a dark golden brown and sound hollow when tapped with your finger. Remove from the oven and allow to cool on the pan.

Steps:

• Place all ingredients in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, dough will be very soft (between a batter and a runny dough). Remove dough from pan and place into a oiled large bowl. Cover with plastic wrap and let rise in at room temperature approximately 1 1/2 hours or until tripled in bulk (dough will be sticky and full of bubbles).
• On a baking sheet, place a sheet of parchment paper. Sprinkle parchment paper with semolina flour. Turn the risen dough onto a flour dusted work surface. Pat dough (do not punch down) into a rectangle and dust with flour. Transfer to prepared baking sheet. Press fingertips into dough in several places to dimple surface. Cover dough with plastic wrap and let rise at room temperature for 1 1/2 to 2 hours or until doubled in bulk.
• At least 45 minutes before baking, place baking stones on lowest oven rack in oven and set the temperature to 500°F Allow the oven to heat for 30 minutes.
• Lower oven temperature to 400°F Transfer loaf (with parchment paper) to the hot baking stones. Bake 15 minutes or until pale golden. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.