Sourdough Ciabatta Rolls Recipes

SOURDOUGH CIABATTA BREAD

Steps:

• Place water, milk, olive oil, sourdough starter, sugar, salt, flour, and vital wheat gluten in a bread machine in the order listed. Sprinkle yeast over flour. Start Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
• Turn dough out onto a well floured surface and let rest for 15 minutes.
• Flour hands and a bench knife well before handling the dough, but try not to add too much extra flour to the dough itself. Divide dough into 3 equal sections and form into round loaves. Place loaves on pieces of generously floured parchment paper and cover with large bowls, not touching the loaves themselves. Let rise in a warm place for about 60 minutes.
• Place a Dutch oven on the lowest rack of the oven and preheat to 450 degrees F (230 degrees C).
• Carefully lift 1 piece of parchment paper by the ends and transfer to the hot Dutch oven. Place lid back on the Dutch oven.
• Bake in the preheated oven until loaf is golden, about 20 minutes. Uncover and continue baking until top is golden brown, 2 to 5 minutes more. Lift up loaf with with parchment paper and place on a towel to cool. Bake remaining 2 loaves in the same way.

SOURDOUGH CIABATTA ROLLS

Steps:

• Put the yeast and milk in the bowl of a stand mixer and stir to dissolve the yeast. Add the sourdough starter and the olive oil to the bowl. Use the paddle attachment to stir the ingredients together. Slowly add the flour and then the salt. Mix for 3 minutes, then change the attachment to a dough hook. Scrape the sides and bottom of the bowl with a spatula, then knead the dough for 10 minutes on medium speed. Turn the dough out onto a lightly floured work surface. Knead the dough by hand until it is silky and smooth, about 5 minutes.
• Alternatively, if you don't have an electric mixer, you can combine the yeast and milk in a large measuring cup. Stir to dissolve the yeast and add the starter. Combine the flour and salt in a medium bowl, stirring to blend them together, and then form a well in the center of the flour. Add the milk, starter, and olive oil to the well and stir them together using a wooden spoon, slowly incorporating the flour by working from the center outward. When the mixture forms a loose dough, turn it out onto the counter. Knead the dough with your hands, incorporating any additional flour from the bowl, until you have a soft, tacky dough that has the consistency of soft Play-Doh. Knead the dough for 10 to 15 minutes until it is smooth and silky with a loose, elastic texture.
• Grease the inside of a bowl with the vegetable oil and put the dough inside, turning to coat with the oil. Cover the bowl with a damp towel and leave it on the counter. Let the dough rise for 1 hour and 15 minutes or until doubled in size.
• Lightly dust a baking sheet with cornmeal. Put the dough on a floured work surface and roll it into a log about 18 inches (46 centimeters) long. Use a pair of scissors to cut the log into 12 equal pieces. With the palm of your hand, roll each piece into a ball. Put the balls on the baking sheet, forming an evenly spaced 3 × 4 grid. Cover the baking sheet with a damp towel and let the rolls rise for 2 hours.
• Thirty minutes before the rolls are done rising, preheat the oven to 425°F (220°C).
• Remove the towel from the baking sheet and put the rolls in the oven. Bake for 10 minutes. Rotate the baking sheet and bake for another 8 to 10 minutes until the rolls are a dark golden brown and sound hollow when tapped with your finger. Remove from the oven and allow to cool on the pan.