Sourdough Ciabatta Rolls Recipe

Yield: ciabatta rolls

Prep Time: 15

Cook Time: 25

Bulk Fermentation Time: 22

Total Time: 22 40

Perfect Sourdough Ciabatta Bread Rolls Recipe with a crispy crust, light and chewy inside. Easy, no-fuss recipe with flexible baking schedules included!

4.60 from 5 votes

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Equipment

Ingredients

120 grams active sourdough starter 1/2 cup
400 grams water 1 2/3 cups
500 grams bread flour 3 1/2 cups
12 grams salt 2 teaspoons

Instructions

Make the Dough

In a straight-edge bowl, add the bubbly starter and room temperature water. Mix with a Danish dough whisk until a milky white liquid.
I love using this straight-edge bowl because it allows me to clearly see when my dough is done rising.
120 grams active sourdough starter, 400 grams water
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.
500 grams bread flour, 12 grams salt
Cover and let the dough rest for 30 minutes.

Stretch & Folds

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.
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.
Turn the bowl 45 degrees and repeat 1-2 coil folds until the dough no longer stretches. Cover and wait another 30 minutes.
Perform a 3rd coil fold. Cover and wait 30 minutes. Perform a 4th set of coil folds.

Second Rise

Cover the dough and let rest for the remainder of the bulk fermentation.
In my 70 degree F kitchen, this took 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.

Cold Proof

Once the dough has completed it bulk fermentation, 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.)

Bake

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 inch x 13 inch (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. Cover with this plastic lid or plastic wrap. Allow the dough to complete its second rise. The rolls will puff up and look super light and airy.
In my 70ºF environment, the second rise took about 1-2 hours. This will take longer in a cooler kitchen. The opposite is true for a warmer kitchen.
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.
Remove the pan from the oven and allow the ciabatta rolls to cool on a wire rack for 20 to 30 minutes before slicing. Enjoy!

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

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, 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 all-purpose 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, up to 1 week. When you’re ready to bake, let the piece of dough thaw in the fridge overnight or at room temperature, 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.

This recipe card was updated on 03/09/26.

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