Bakery-Style Homemade Ciabatta Rolls
Servings: 6
Calories: 320kcal
Bake authentic, bakery-quality ciabatta rolls at home with a crackly, golden crust and a light, bubbly interior. Powered by an overnight poolish and baked on a roaring-hot steel, these high-hydration artisan rolls are the ultimate base for gourmet sandwiches, panini, or simply dipping in olive oil.
Print Recipe
Equipment
- Bench scraper optional, but helpful
- Pizza steel or large pizza stone, see NOTES
- baking rack
Ingredients
For the Poolish
- 200 grams high-gluten flour about 1½ cups + 2 tbsp
- 200 grams water a little less than 1 cup
- ⅛ teaspoon instant dry yeast a small pinch
For the Dough
- all of the poolish
- 300 grams high-gluten flour about 2⅓ cups, plus extra for the counter
- 220 grams lukewarm water just slightly less than one cup
- 10 grams fine sea salt about 1½ tsp
- 3 grams instant dry yeast about 1 tsp
- 10 grams extra-virgin olive oil about 1 tbsp
- water in a bowl for dampening your hands and counter
- 1 cup ice
Instructions
Start the Poolish (The Night Before Baking)
- In a medium-sized bowl, whisk the flour and water with a small pinch of yeast. Cover with plastic wrap and let rest at room temperature for 8-12 hours. It will become bubbly, domed, and sweet-smelling. (If resting longer before baking, refrigerate.)200 grams high-gluten flour, 200 grams water, ⅛ tsp instant dry yeast
Make the Ciabatta Rolls
- In a large mixing bowl, combine the poolish, flour (300g), water (220g), instant yeast, salt, and olive oil. Mix thoroughly with a sturdy spatula until a wet, shaggy dough forms. Cover with plastic wrap or a kitchen towel and let rest on the counter for 20 minutes.all of the poolish, 300 grams high-gluten flour, 220 grams lukewarm water, 10 grams fine sea salt, 3 grams instant dry yeast, 10 grams extra-virgin olive oil
- Fill a bowl with water to have near you for the "stretch and fold" process.water in a bowl
- Sprinkle your clean work surface with a bit of water and wet your hands. Transfer the dough from the bowl onto the dampened counter. Gently form the dough into a rectangle.
- You will need to "stretch and fold" for 2 minutes:Use your wet hands to pick up one side of the dough and stretch the dough as best as you can. Fold the stretched dough back to the halfway point. Repeat with the other side of the dough, folding the stretched dough over the top of the previously stretched dough, like folding a letter. Turn the dough 90°F and repeat this process. Stretch and pull, then rotate for a total of 2 minutes. Place the dough, seamside down, back into the bowl. Cover and let rest on the counter for 30 to 45 minutes.
- Repeat the "stretch and fold" process for another two minutes. Place it back in the bowl, cover, and let it rest for another 30 to 45 minutes. Repeat this process one more time (a 3rd time) and then let the final resting time be 45 to 60 minutes, covered.
- Heavily flour your work surface. Gently tip the dough onto the floured surface. DO NOT punch down or knead the dough! Dust the top of the dough with flour. Gently pat the dough into a rectangle, about 1 to 1½-inch thick. Using a floured bench scraper, make swift, clean cuts to divide the dough into 6 rectangles.
- Place the pizza steel (or pizza stones) on the middle rack in your oven and place a heatproof skillet (preferably cast-iron) on the bottom rack. Turn your oven to 450°F (it will need to heat the steel for 45 to 60 minutes).
- Place parchment paper on a large pizza peel, or the back of a large baking pan (this is what you'll use to transfer the rolls onto the steel in the hot oven). Carefully transfer the cut dough onto the parchment paper. Lightly cover with plastic wrap and let rest for 30 to 45 minutes.
- Remove the plastic wrap from the dough and carefully transfer the parchment paper along with the rolls onto the hot pizza stone (be careful!). Immediately add the ice to the hot skillet and quickly close the door.1 cup ice
- Bake for 18-22 minutes. Check the underside of one of the rolls at 15 minutes. If it is a deep golden/brown color, add a large baking pan over the skillet to help shield the heat.
- Remove the rolls from the oven and place on a baking rack for 20 minutes (don't cut into them before the 20 minutes! Slicing too early traps steam and makes the interior gummy).
- Serve, or store in a paper bag on the counter. Don't refrigerate or completely seal them.
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- No Baking Steel? No Problem: If you don't own a baking steel, place an inverted (upside-down) heavy rimmed baking sheet, a pizza stone, or a large cast-iron griddle on the middle rack. Ensure it preheats at 450°F (230°C) for a full 45 to 60 minutes before baking to guarantee maximum heat transfer.
- Flour Substitute: King Arthur High-Gluten Flour (~14% protein) yields the absolute best open, holy interior. Bread flour (at least 12.7% protein) is the next best substitute. Avoid All-Purpose flour, as it lacks the protein strength to hold this high level of water (~84% hydration).
- Golden Handling Rule: Remember to keep your hands wet with water during the stretch-and-fold phase to prevent sticking, then switch to a heavily floured surface when shaping. Handle the dough gently at all times to preserve the delicate trapped air pockets.
- Freezer-Friendly: These rolls freeze exceptionally well! Slice cooled rolls, place them in a freezer-safe Ziploc bag, and freeze for up to 3 months. Reheat directly from frozen in a 375°F (190°C) oven for 5 to 7 minutes to restore their crackly crust and warm, fluffy interior.
Nutrition
Calories: 320kcal | Carbohydrates: 58g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 650mg | Potassium: 0.1mg | Fiber: 3g | Calcium: 3mg | Iron: 1mg