Homemade Ciabatta Rolls
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 16 Rolls
  • 4 fl oz Warm Water
  • ½ tsp Active-Dry Yeast
  • 5 oz All-Purpose Flour (about 1 cup)
Ciabatta Dough
  • 17 fl oz Warm Water
  • 1 tsp Active Dry Yeast
  • 20 oz All-Purpose Flour (about 4 cups)
  • 2 tsp Salt
Make the Starter
  1. In the bowl of a stand mixer, mix all of the starter ingredients with a wooden spoon for about 1 minute to dissolve the yeast and start to develop gluten.
  2. Cover the bowl with plastic wrap and let it sit at room temperature for at least 8 hours or overnight.
Make the Dough
  1. Add the water and yeast to the starter and stir to break up the starter a bit.
  2. Add all of the flour and salt and stir to combine, making sure that all of the flour is moistened and let it sit for about 20 minutes.
  3. Pop the dough hook onto the mixer and mix the dough on medium speed (5 or 6) for 18 – 20 minutes until it’s smooth but still pools at the bottom of the bowl when you turn the mixer off. Keep an eye on your mixer or it will walk off of the counter.
  4. Cover the bowl and let it rise for 2 – 3 hours until tripled in bulk.
Make the Rolls
  1. Preheat the oven to 475⁰ and line 2 half-sheet pans with parchment paper.
  2. Heavily dust your work surface with flour and turn the dough out onto it. The dough will be really light and may have a hard time staying put.
  3. Dust the top of the dough and your hands with more flour and cut the dough into 16 pieces. I cut it in half and then each of the halves in half until I get to 16 pieces.
  4. Using a bench scraper, lightly scoop up the dough sections, gently roll them into balls and put them on the prepared pans, being careful not to deflate them too much.
  5. Let them rest/proof one more time for about 20 minutes and cook for 20 – 30 minutes until golden brown and delicious.
  6. Cool completely on a wire rack.
Recipe by Jason's Cooking at http://www.jasonscooking.com/ciabatta-rolls/