Looking for Sourdough? 
Looking for simple sourdough ciabatta rolls to make from scratch? Just like our other beginner sourdough recipes, this one is as easy as it gets!
Not only does ciabatta bread make delicious sandwich buns, they are perfect alongside classic pot roast or for dipping in warm bowls of chicken noodle soup.
You're going to LOVE this recipe for sourdough ciabatta rolls because of its simplicity. Seriously, it really doesn't get easier than this.
Whether you would like to mix the dough and bake the same day or allow for a long proof in the fridge, we've made an easy to follow baking timeline that you can adjust to fit your schedule.
The ciabatta rolls bake right on a baking sheet in 30 minutes, making them perfect for enjoying with dinner. We love to serve them with broccoli cheese soup, white chicken chili verde or even turn them into gourmet grilled cheese sandwiches.
What you need
The ingredients needed for this recipe are very few.
- sourdough starter
- organic bread flour - all-purpose flour can be used, but will result in a smaller crumb instead of a large, open crumb.
- salt
- water
Equipment needed
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Sample baking schedule
I love sharing my baking schedule with you so that you can easily adjust your rise times according to the temperature of your kitchen. Kitchen temperatures vary all year long depending on the climate, so always keep it in mind when baking with sourdough.
The night before
7:00 PM - Feed your sourdough starter.
TIP: Feed your sourdough starter so that it is active and bubbly when it's time to mix the dough. Depending on the maturity of your starter and the temperature of your kitchen, this can take anywhere from 4-12 hours.
The next morning
7:00 AM - Mix the dough, cover and allow it to rest 1 hour at room temperature.
8:00 AM - Perform the first set of stretches and folds. Cover and rest 30 minutes at room temperature.
8:30 AM - Perform the second set of stretches and folds. Cover and rest 30 minutes at room temperature.
9:00 AM - Perform the third set of stretches and folds. Cover and rest at room temperature until the dough has risen by 50%. This can take 3-6 hours depending on the temperature of your kitchen.
12:00 PM - Transfer the dough to the fridge for a cold ferment, 8-36 hours. OR ...
NOTE: If you'd like to bake the same day, instead of a cold ferment in the fridge, divide and shape the rolls, let them rise until puffy and bake. (Because this is a high-hydration dough, it will be very sticky, so generously flour your work surface.)
8 to 36 hours later...
8:00 AM - Remove the dough from fridge. Flour your work surface and press the dough into a rectangular shape.
Use a bench scraper to divide the dough into 8 pieces and place them onto a parchment paper lined baking sheet.
NOTE: The dough can be sticky so do not be afraid to generously flour your work surface and the top of the dough when you go to divide and shape the rolls. Any extra flour on the dough can be brushed off after baking if desired.
Cover the dough with a kitchen towel and allow to rise until puffy, about 2 hours.
9:30 AM - Preheat your oven to 475°F (246°C).
10:00 AM - Bake the rolls for 10 minutes. Turn the oven down to 425°F (218°C) and bake for an additional 20 minutes.
TIP: Allow the bread to cool down about 30 minutes before slicing to prevent it from being gummy inside.
Tips for success
Baking with a sourdough starter may seem a little overwhelming, but we want you to know that you CAN be successful! Here are some tips to keep in mind before you begin putting this sourdough ciabatta dough together.
How to calculate rising time
On our final testing for this recipe, our kitchen was 72°F (22°C) and it took 3 hours for our dough to rise to 50% in volume during the first rise at room temperature.
At 70°F (21°C) check around 3 ½ hours and at 68°F (20°C) check at around 4 hours.
These times will also depend on the strength of your sourdough starter. Please note that these times are only a rough estimate in order to help guide you through the process and not overproof the dough. Results will vary in EVERY kitchen.
Dividing and shaping the dough
This dough is considered a high-hydration dough because of the amount of water used. This type of dough can be hard to work with, especially if you are new to baking with sourdough.
This is one of the reasons we recommend dividing and shaping the dough while it's cold, as soon as you take it out of the fridge. When the dough is cold, it is firm, making it much easier to handle.
How to store and freeze
Keep the sourdough ciabatta rolls wrapped in a kitchen towel or in a bread bag at room temperature for up to 3 days.
If you'd like to freeze the rolls, place them into a freezer-safe container and keep in the freezer for up to 3 months.
More easy sourdough recipes
- sourdough hawaiian rolls
- sourdough sweet potato rolls
- beginners sourdough bread
- soft sourdough dinner rolls
Sourdough Ciabatta Bread
INGREDIENTS
Ingredients to make ½ cup (100 g) of Active Sourdough Starter
- 1 tablespoon (15 g) sourdough starter
- ⅓ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoons (50 g) water
Ciabatta Dough Ingredients
- ½ cup (100 g) active sourdough starter
- 4 cups + 2 tablespoons (500 g) bread flour
- 1 ⅔ cups (400 g) water
- 2 teaspoons (10 g) salt
INSTRUCTIONS
Feed Your Sourdough Starter
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Make the Dough
- Mix the dough. Combine the active sourdough starter, bread flour, water and salt in a large mixing bowl. Use a stiff spatula or your hands to incorporate the ingredients, making sure there are no dry bits left in the bowl. Cover the bowl and let the dough rest at room temperature for 1 hour.
- Stretch and fold. Perform 3 sets of stretches and folds, 30 minutes apart. Keep the bowl covered in between each set.
- First rise. Cover the dish and allow the dough to rise about 50% in volume,. This can take anywhere from 3-6 hours at room temperature. Warm kitchens will take less time, cold kitchens will need more time. See notes for rising times.
- Second rise. Place the covered bowl of dough in the fridge for 8-36 hours for a long ferment OR proceed to the next step and shape the dough.
- Shape. Remove the dough from the fridge and generously flour your work surface before turning the dough out onto it. Flour the top of the dough and use your hands to form it into a rectangular shape. Be careful not to press the air from the dough. Cut the dough into 8 pieces and place them on a parchment lined baking sheet. Cover with a clean towel and allow the dough to rise at room temperature for 2 hours or until puffy.
- Bake. While the dough is resting, preheat your oven to 475°F (246°C). Bake the ciabatta dough for 10 minutes, turn the oven down to 425°F (218°C) and bake for an additional 20 minutes or until the crust is a deep golden brown. Allow the ciabatta bread to cool on a cooling rack for 30 minutes before slicing.
PREVIOUS
Prtlndblnd says
In the middle of making these. Question: after the first rise do you need to do anything to the dough or just put it (risen) in the refrigerator.
Amy says
Just pop it in the fridge!
Morghann Turner-Steele says
Delicious and easy to follow recipe!
My only question as a noob is what setting do you use for your oven?
Do you use fan bake? I have tried my recent lot of top and bottom heating with no fan but they turned a bit too crispy =( still yum though!
Amy says
Hi there! I don't have a fan on my oven, unfortunately. It sounds like you may want to try it out to help the heat circulate evenly in your oven. If using the fan, set the temperature to 450°F for the first ten minutes and then to 400°F for the last part of baking. Keep an eye on them as they may or may not need extra baking time at the lower temperature. I hope this helps! 🙂
Bob Tyndall says
I've made the rolls and love them. Now I want to make a boule using my Dutch oven. How does this affect cooking time?
Amy says
Hi Bob, I haven't made a boule with this recipe but If I was going to I would bake at 450°F 20 minutes covered, and 30 minutes uncovered. Have you worked with a high-hydration dough like this to shape a boule?
Bob says
I've done basic sourdough, einkorn sourdough and rye sourdough. Glad you responded. The oven is heating as we "speak". The dough is shaping in a Benneton.
Amy says
I hope it turns out well. Please let me know if it was a success! 🙂
Krys says
Turned out amazing on the first try! Made them for grilled cheese sandwiches and they were so good!
Jane says
Great recipe! Easy to follow and the rolls turned out so well. Will definitely be making these again and again.
Jeannie says
Hi Amy! Do you think doubling this recipe would work? Hosting a panini party soon!
Thank you in advance❤️
Amy says
Yes, you should be able to double with no problems!
Dolores says
This was my first attempt at making sour dough bread. These ciabatta rolls are amazing! They’re so delicious and what surprised me is how easy they are to make. Thanks for this wonderful recipe, Amy!
Amy says
You are very welcome Dolores! 🙂
Dolores says
I just made this recipe as my first attempt at sour dough baking. These rolls are amazing! They turned out beautiful and I was actually surprised at how easy they are to make. Thanks, Amy,
Jackie Marshall says
I made it with 100% organic "white whole wheat"...not entirely sure what that means but hopefully it adds nutrition! Came out lovely and now I can't stop eating 🙂
Martha says
These rolls are delicious! Easy to make. Thank you, Amy, for a wonderful recipe!
Question: any idea what the internal temp should be when these rolls are done? I took them out with a temp of 208 degrees and they needed more time since the insides were not quite done.