These Sourdough Ciabatta Sandwich Rolls are perfect for sandwiches, paninis, or just as a side to your favorite soup or salad. They have a crispy crust and a soft, chewy interior, making them irresistible.
prep time: 30 minutes & cook time: 20 minutes /total time: 1 day 8 hours - yield: 6 rolls
Nutritional Information (per serving): 180 Calories, 1g Fats, 35g Net Carbs, 2g Fiber, 6g Protein.
ingredients
1 cup active sourdough starter
1 cup lukewarm water
2 cups bread flour
1 teaspoon salt
Olive oil, for greasing
instructions
In a large mixing bowl, combine the sourdough starter, water, bread flour, and salt. Stir until a sticky dough forms.
Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes.
After 30 minutes, perform a series of stretch and folds every 30 minutes for 2 hours. To do this, wet your hands, grab one side of the dough, stretch it upwards, and fold it over the rest of the dough. Repeat with the other three sides.
Cover the bowl and let the dough rise at room temperature for 4-6 hours, or until doubled in size.
Once doubled, turn the dough out onto a well-floured surface. Divide it into 6 equal portions and shape each portion into a rough oval shape.
Place the shaped rolls onto a parchment-lined baking sheet, leaving space between each roll.
Cover the rolls with a kitchen towel and let them rise at room temperature for 1-2 hours, or until puffy.
Preheat your oven to 450°F (230°C). Place a shallow pan on the bottom rack of the oven.
Right before baking, brush the rolls lightly with water and make shallow slashes on the top with a sharp knife.
Place the baking sheet in the oven and pour a cup of hot water into the shallow pan to create steam. Quickly close the oven door.
Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
Remove the rolls from the oven and let them cool on a wire rack before slicing and serving.
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