Perfect Sourdough Ciabatta Bread Rolls Recipe with a crispy crust, light and chewy inside. Easy, no-fuss recipe with flexible baking schedules included!
The other day, my husband was sharing a high school memory about how his mom used to buy ciabatta rolls for his packed lunches.
Unfortunately, those store-bought rolls were pretty dry, so he doesn’t have the fondest memories of them.
Until now, that is!
His whole view on ciabatta rolls totally changed the moment he bit into my freshly baked sourdough ciabatta rolls! He kept saying how he couldn’t believe how light and chewy they were on the inside, with the crust so crispy.
Seriously, these rolls are so good! They come out with a beautifully golden brown crust and a soft, airy interior. And the best part? They’re surprisingly easy to make, even for beginners. This recipe skips the confusing shaping steps, making it straightforward and hassle-free.
Some recipes suggest using a pizza stone or steel and adding steam for baking, but I’ve tested both methods and found them unnecessary. These sourdough ciabatta rolls bake up perfectly crispy and golden brown without any extra gadgets.
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Why You’ll Love This Recipe:
Incredible Flavor and Texture
These sourdough ciabatta rolls have that perfect combo of a soft, chewy inside and a crispy crust. Whether you’re making sandwiches, dipping them in olive oil, or enjoying them straight from the oven, they’re so flavorful and satisfying. My husband, who used to hate ciabatta, couldn’t get enough of these!
Easy to Make
Don’t let sourdough scare you! This recipe is simple and beginner-friendly. No complicated kneading or fancy shaping techniques needed here. The dough comes together easily with just a few folds, and you’ll have bakery-worthy rolls without the stress. Trust me, if I can do it, you can too!
Fit Your Busy Schedule
I totally get it—life is busy. That’s why I’ve built flexibility into this recipe. You can knock these rolls out in a day, or stretch it over two if you’ve got a packed schedule. I’ve laid out two different schedules to fit your life, so you can enjoy homemade ciabatta whenever you’re ready to bake.
Ingredients Needed
Sourdough starter: Active sourdough starter is the heart of this ciabatta bread recipe. It gives the rolls their beautiful rise, tangy flavor, and airy texture.
Water: Helps activate the sourdough starter, creating the perfect hydration for a light and airy crumb.
Bread flour: Provides the structure needed for a chewy interior and a crispy crust.
Salt: Balances the flavors and strengthens the dough for a well-rounded taste.
Supplies
Bench scraper
Sample Sourdough Ciabatta Baker’s Schedule
This schedule is just a guide and works best if you keep the dough at around 68-70ºF.
Day 1:
9 AM – Prepare the dough
9:30 AM – Stretch and fold
10 – 11 AM – Coil folds
11 AM – Bulk fermentation
7 PM – Cover and place in the fridge
Day 2:
4 PM – Shape and rise
6 PM – Bake
How to Make Sourdough Ciabatta Bread
In a large bowl, add the bubbly starter and room temperature water. Mix with a Danish dough whisk until a milky white liquid.
Add the bread flour and salt to the liquids and mix until all of the flour has been incorporated.
It will be an extra-wet and sticky dough.
Cover and let the dough rest for 30 minutes.
Stretch & Folds / Coil Folds
After 30 minutes, perform a set of stretch and folds.
Wet your hand and reach to the bottom of the dough. Pull it up and fold it over the top.
Turn the bowl and repeat 10-15 times until the dough starts to come together and isn’t as loose. Cover it and let it rest for another 30 minutes.
After 30 minutes, perform a coil fold. First lightly wet your hands, then reach over the dough and gently pull up, allowing the dough to slowly stretch. Once the dough releases from the bowl, fold the ends under itself.
Repeat once or twice. You will notice the dough will not stretch as far, but allow gravity to help stretch the dough.
Turn the bowl 45 degrees and repeat 1-2 coil folds until the dough no longer stretches. Cover and wait 30 minutes.
Perform a 3rd coil fold. Cover and wait 30 minutes. Perform a 4th set of coil folds.
Bulk Fermentation
Remove the dough from the bowl and place in a straight edge container, like a glass 8×8 baking dish. (This helps you to easily see when the dough has completed its bulk fermentation).
Cover the dough and let rest for the remainder of the bulk fermentation, about 6-8 more hours.
Keep an eye out for the dough to rise about 75%, with a dome shape in the middle, pulling away from the container edges, and a few bubbles around the sides before moving on to the next step.
Cold Ferment
Cover the container with a lid and place the dough in the fridge for 12-24 hours.
Shape & Second Rise
When ready to bake, sprinkle a generous amount of flour on top of the dough. Gently turn the dough out onto a floured work surface, then sprinkle the top of the dough with more flour.
Stretch the dough to a large rectangle, about 9×13 (does not need to be exact). With a bench scraper, divide the dough into 8 even pieces.
Line a rimmed baking sheet with a piece of parchment paper, then gently place each sourdough ciabatta roll onto the prepared baking sheet. Over with this plastic lid or a towel and let stand for 1-2 hours in a 70ºF environment to puff up. The rolls won’t double in size, but they will look light and airy.
Bake
Preheat the oven to 475ºF. Place the pan in the oven and bake for 10 minutes. Lower the heat to 425ºF, rotate the pan, and bake for 20 minutes more. Remove the pan from the oven and allow the ciabatta rolls to cool on a wire rack for 20 to 30 minutes before slicing.
How to Serve
Enjoy your sourdough ciabatta rolls fresh out of the oven or at room temperature. Slice them open to reveal that wonderfully chewy, airy interior—perfect for a spread of butter or your favorite cheese. These rolls make fantastic sandwiches, or you can serve them alongside soups and stews for a cozy meal. They’re also great for dipping in olive oil or balsamic vinegar. No matter how you serve them, they add a delightful touch to any meal.
How to Store
To keep your ciabatta rolls fresh, store them in a paper bag or wrap them in a kitchen towel at room temperature for up to 3 days. If you need to keep them longer, freeze the rolls in an airtight container or a freezer-safe bag. When you’re ready to enjoy them again, just pop them in a 350ºF oven for about 10 minutes. This will help revive their crispy crust and bring back that freshly baked goodness.
FAQs
What if my sourdough ciabatta rolls aren’t rising as expected?
Check if your sourdough starter is active and bubbly. If your dough isn’t rising, it might be due to a weak starter or cool temperatures. Try letting it rise in a warm place or giving your starter a feed. You can also use the windowpane test: stretch a small piece of dough between your fingers. It should stretch thin enough to let light through without tearing. If it doesn’t pass, give it a bit more time to develop.
Can I use a different type of flour for this sourdough ciabatta recipe?
You can swap bread flour for white flour or whole wheat flour if you need to. Bread flour is great for giving ciabatta its chewy texture and crisp crust, but other flours will still work. Just keep in mind that the rolls might not be as chewy, and the high-hydration dough might behave a bit differently.
Can I make the dough ahead of time and freeze it?
Absolutely! You can freeze the ciabatta dough after the first rise. Shape it into equal pieces, place them on a baking tray, and freeze until solid. Transfer to a freezer bag for longer storage. When you’re ready to bake, let the piece of dough thaw, then perform the final proof at room temperature before baking.
How can I get my sourdough ciabatta rolls extra crispy?
For an extra-crusty ciabatta, using a baking stone or cast iron skillet in a hot oven can make a big difference. If you don’t have those, a large baking sheet works just fine. You can also place a small dish of hot water in the oven to create steam, which helps achieve that extra-crisp crust, though it’s optional for this recipe.
Happy cooking!
More Sourdough Recipes Like This:
Perfect Sourdough Ciabatta Bread Rolls Recipe
Perfect Sourdough Ciabatta Bread Rolls Recipe with a crispy crust, light and chewy inside. Easy, no-fuss recipe with flexible baking schedules included!
Ingredients
- 120g (1/2 cup) active and bubbly sourdough starter
- 400g ( 1 2/3 cups) water
- 500g (3 1/2 cups) bread flour
- 12g (2 teaspoons) salt
Instructions
*Find a Sample Baker's Schedule Below*
1. In a large bowl, add the bubbly starter and room temperature water. Mix with a Danish dough whisk until a milky white liquid.
120g starter, 400g water
2. Add the bread flour and salt to the liquids and mix until all of the flour has been incorporated. It will be an extra-wet and sticky dough.
500g flour, 12g salt
3. Cover and let the dough rest for 30 minutes.
4. After 30 minutes, perform a set of stretch and folds. To do so, wet your hand and reach to the bottom of the dough. Pull it up and fold it over the top. Turn the bowl and repeat 10-15 times until the dough starts to come together and isn’t as loose. Cover it and let it rest for another 30 minutes. *see pictures above for reference.
5. After 30 minutes, perform a coil fold. First lightly wet your hands, then reach under the dough and gently pull up towards you, allowing the dough to slowly stretch. Once the dough releases from the bowl, fold the ends under itself. Repeat once or twice. You will notice the dough will not stretch as far, but allow gravity to help stretch the dough. *see pictures above for reference.
6. Turn the bowl 45 degrees and repeat 1-2 coil folds until the dough no longer stretches. Cover and wait 30 minutes.
7. Perform a 3rd coil fold. Cover and wait 30 minutes. Perform a 4th set of coil folds.
8. Remove the dough from the bowl and place in a straight edge container, like a glass 8x8 baking dish. (This helps you to easily see when the dough has completed its bulk fermentation).
9. Cover the dough and let rest for the remainder of the bulk fermentation, about 6-8 more hours. Keep an eye out for the dough to rise about 75%, with a dome shape in the middle, easily pulling away from the container edges, and a few bubbles around the sides before moving on to the next step.
10. Cover the container with a lid and place the dough in the fridge for 12-24 hours.
NOTE: If you'd like to bake the Sourdough Ciabatta Rolls on the same day, instead of a cold ferment in the fridge, divide and shape the rolls and let them rise until puffy, then bake. (Since this is a high-hydration dough, the dough will be very sticky, so generously flour your work surface.)
11. When ready to bake, sprinkle a generous amount of flour on top of the dough. Gently turn the dough out onto a floured work surface, then sprinkle the top of the dough with more flour.
12. Stretch the dough to a large rectangle, about 9 inch x 13 inch (does not need to be exact). With a bench scraper, divide the dough into 8 even pieces.
13. Line a rimmed baking sheet with a piece of parchment paper, then gently place each sourdough ciabatta roll onto the prepared baking sheet. Cover with this plastic lid or a towel and let stand for 1-2 hours in a 70ºF environment to puff up. The rolls won’t double in size, but they will look light and airy.
14. Preheat the oven to 475ºF. Place the pan in the oven and bake for 10 minutes. Lower the heat to 425ºF, rotate the pan, and bake for 15-20 minutes more, or until the tops are golden brown and crusty.
15. Remove the pan from the oven and allow the ciabatta rolls to cool on a wire rack for 20 to 30 minutes before slicing.
Notes
Sample Sourdough Ciabatta Baker’s Schedule
This schedule is just a guide and works best if you keep the dough at around 68-70ºF.
Day 1:
9 AM - Prepare the dough
9:30 AM - Stretch and fold
10 - 11 AM - Coil folds
11 AM - Bulk fermentation
7 PM - Cover and place in the fridge
NOTE: If you'd like to bake the Sourdough Ciabatta Rolls on the same day, instead of a cold ferment in the fridge, divide and shape the rolls and let them rise until puffy, then bake. (Since this is a high-hydration dough, the dough will be very sticky, so generously flour your work surface.)
Day 2:
4 PM - Shape and rise
6 PM - Bake
What if my sourdough ciabatta rolls aren’t rising as expected?
Check if your sourdough starter is active and bubbly. If your dough isn’t rising, it might be due to a weak starter or cool temperatures, which requires a longer bulk fermentation. Try letting it rise in a warm place or giving your starter a feed. You can also use the windowpane test: stretch a small piece of dough between your fingers. It should stretch thin enough to let light through without tearing. If it doesn’t pass, give it a bit more time to develop.
Can I use a different type of flour for this sourdough ciabatta recipe?
You can swap bread flour for white flour or whole wheat flour if you need to. Bread flour is great for giving ciabatta its chewy texture and crisp crust, but other flours will still work. Just keep in mind that the rolls might not be as chewy, and the high-hydration dough might behave a bit differently. If using whole wheat flour, you will need to adjust the recipe to include more water.
Can I make the dough ahead of time and freeze it?
Absolutely! You can freeze the ciabatta dough after the first rise. Shape it into equal pieces, place them on a baking tray, and freeze until solid. Transfer to a freezer bag for longer storage. When you’re ready to bake, let the piece of dough thaw, then perform the final proof at room temperature before baking.
How can I get my sourdough ciabatta rolls extra crispy?
For an extra-crusty ciabatta, using a baking stone or cast iron skillet in a hot oven can make a big difference. If you don’t have those, a large baking sheet works just fine. You can also place a small dish of hot water in the oven to create steam, which helps achieve that extra-crisp crust, though it’s optional for this recipe.
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