Sourdough Ciabatta Sandwich Rolls

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Yield: six 8" loaves

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We're intrigued by sourdough, and by the popular Italian bread, ciabatta. Put the two together, and you get a delicious loaf distinguished by its crunchy crust and extra-light interior. These sandwich rolls are perfect with all kinds of filling; try our Vietnamese-inspired Banh Mi.

Sourdough Ciabatta Sandwich Rolls

star rating (2) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: six 8" loaves
Published: 02/16/2012

Ingredients

Dough

Topping (optional)

Tips from our bakers

  • There's a wide range given for flour because the essence of ciabatta — its coarse texture, featuring large interior holes — depends on the relationship between flour and liquid. A dough with too much flour will have a fine texture; a slack dough, one with too much liquid, will spread out on the baking sheet, rather than rising up. Experience, and maybe a few failures, will teach you just what the dough of a perfect ciabatta should feel like.

Directions

1) Mix all the dough ingredients together, using 6 cups of the flour. 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.

2) Cover the dough, and let it rise for about 2 hours, until doubled in size.

3) Gently deflate the dough and turn it onto a lightly floured work surface. Divide it into six pieces.

4) Form each piece of dough into a 7" to 8" torpedo shape, and place on a baguette pan (two loaves per groove), or on parchment-lined baking sheets.

5) With a serrated knife or lame, make three slashes in the tops of the loaves.

6) Cover and let rise until puffy; this should take approximately 30 minutes. While the loaves rise, preheat the oven to 425°F.

7) Spray the loaves with Quick Shine or water, and top with Artisan Bread Topping, if desired.

8) Bake for 10 minutes, spraying the loaves with water two more times. Lower the oven temperature to 375°F, and bake for an additional 20 to 25 minutes, until loaves are a deep golden brown.

9) Remove the loaves from the oven, turn them out of the pan(s), turn off the oven, and return the loaves to the oven, with its door cracked open a couple of inches, to cool completely.

Yield: six 8" loaves.

Reviews

1
  • star rating 04/06/2015
  • Ruthann aka AntFan from Wheat Ridge, CO
  • Exactly the result I wanted! Made the recipe as written, with one altitude adjustment (let it rest 5-10 minutes after first rise and deflation before shaping into torpedos). Rolls are light, airy, and holey inside and very crisp crusted. Love them. Thank you--these are amazing!
  • star rating 04/11/2012
  • jadeskiss83 from KAF Community
  • Let me start by saying this is not ciabattta bread. It is a decent sourdough crusty roll. The recipe is basically using the sourdough starter in place of the biga, which produces a pretty flavorful (sour) flavor. The crumb is tight and uniform, much different from the classic big and irregular holey crumb of a good ciabatta. The crust was nice and chewy and smooth and shiny. The only changes that I made to the recipe was to use KA bread flour instead of the AP, used 2 tsp of salt rather than a whole table spoon (probably should have used 2 1/2 tsp), proofed active dry yeast in place of the instant, and made 9 hamburger sized mini boules (oh, and I omitted all toppings.) Overall, not a bad hard roll recipe, good for sandwiches.
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