Hey everyone, Jessika here from Boldy Recipes! I’ve been perfecting this ciabatta roll recipe for years, and I’m finally ready to share it with you. These rustic Italian rolls feature that signature crispy crust and airy, hole-filled interior that makes ciabatta so special. Yes, the dough is wet and sticky that’s exactly how it should be. Trust the process, and you’ll have bakery-quality rolls that’ll impress everyone at your table.
Ciabatta Bread Rolls Recipe
Prep Time: 20 minutes (plus 12-18 hours rising time)
Cook Time: 20 minutes
Yield: 8 rolls
Ingredients
For the Biga (Starter):
- 1 cup (120g) bread flour
- ½ cup (120ml) water, room temperature
- ¼ teaspoon instant yeast
For the Dough:
- 2½ cups (300g) bread flour, plus more for dusting
- 1 cup (240ml) water, room temperature
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 2 tablespoons olive oil
- All of the biga
Instructions
Step 1: Make the Biga
The night before baking, combine the biga ingredients in a small bowl. Mix until no dry flour remains it’ll be thick and shaggy. Cover with plastic wrap and let it sit at room temperature for 12-18 hours. It should become bubbly and smell slightly fermented.
Step 2: Mix the Dough
In a stand mixer bowl, combine the bread flour, water, yeast, and biga. Mix on low speed with the dough hook for 2 minutes until incorporated. Let rest for 20 minutes this autolyse period helps develop gluten naturally.
Add the salt and olive oil. Mix on medium speed for 5-6 minutes. The dough will be extremely wet and sticky don’t add extra flour. It should pull away from the sides slightly but still stick to the bottom.
Step 3: Bulk Fermentation with Folds
Transfer the dough to a large, lightly oiled bowl. Cover with a damp towel and let rest for 30 minutes.
Perform your first stretch and fold: wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat until you’ve gone around all four sides.
Repeat this stretch-and-fold process every 30 minutes for 2 hours (four times total). You’ll notice the dough becoming stronger and less sticky with each fold.
Step 4: Shape the Rolls
Generously flour your work surface don’t be shy here. Gently turn the dough out onto the floured surface. The key is handling it minimally to preserve those air bubbles.
Pat the dough into a rough rectangle about 12×8 inches. Using a bench scraper or sharp knife, cut into 8 equal pieces. Don’t reshape them just dust with flour and place them on a parchment-lined baking sheet, spaced about 2 inches apart.
Step 5: Final Proof
Dust the tops generously with flour. Cover loosely with a towel and let rise for 45-60 minutes. They should look puffy but not necessarily doubled.
Step 6: Bake
Position your oven rack in the center and preheat to 425°F. Place an empty metal pan on the bottom rack.
When ready to bake, pour 1 cup of hot water into the bottom pan to create steam (be careful it’ll create a lot of steam quickly). Immediately place your rolls in the oven and close the door.
Bake for 18-22 minutes until deeply golden brown and crispy. The internal temperature should reach 200-205°F.
Step 7: Cool
Transfer to a wire rack immediately. Let cool for at least 15 minutes before cutting. The crust will crisp up as they cool.
My Expert Tips
Use a kitchen scale if possible weight measurements are more accurate than volume for bread baking.
Don’t fear the sticky dough. Resist the urge to add flour during mixing. Wet your hands when handling instead.
Steam is crucial for that crispy crust. The water pan method works great for home ovens.
Room temperature matters. If your kitchen is cold (below 68°F), fermentation will take longer. If it’s warm (above 76°F), it’ll go faster.
Storage
These rolls are best eaten the day they’re baked. Store any leftovers in a paper bag at room temperature for up to 2 days. Refresh in a 350°F oven for 5 minutes to restore crispiness. For longer storage, freeze in a zip-top bag for up to 3 months.
FAQs
Q: Can I make this dough by hand without a mixer?
A: Yes, but it’s challenging. Use the stretch-and-fold technique exclusively no traditional kneading. Expect a workout!
Q: Why is my ciabatta dense instead of airy?
A: Usually from adding too much flour, over-handling during shaping, or insufficient fermentation time. Keep the dough wet and handle gently.
Q: Can I skip the overnight biga?
A: You can, but you’ll sacrifice flavor complexity. The long fermentation develops the characteristic taste of good ciabatta.
Q: What if I don’t have bread flour?
A: All-purpose flour works but produces slightly less structure. Your rolls will be a bit less chewy but still delicious.
happy baking !