Discard Ciabatta Rolls
Posted On 13 January 2024
Okay, I do this all the time, but every time I have to do the math, so I decided to just write it down instead. This is based on Ciabatta Rolls, but using some discard sourdough starter for flavor.
Discard Ciabatta Rolls
Servings: 12 Rolls
Equipment
- Stand mixer
- Squart 4qt Tub (see notes)
Ingredients
- 300 grams warm water, divided
- 8 grams yeast, instant or active
- 200 grams sourdough discard
- 36 grams olive oil (40 ml)
- 400 grams bread flour (24g vital wheat gluten, 376g AP)
- 10 grams sea salt
Instructions
- In a small bowl mix together the flour (flours if making your own bread dough) and salt.
- Put 200 grams of the warm water in the bowl of a stand mixer.
- Add the yeast. If using instant yeast, continue to the next step. If using active yeast, mix into the water with a fork then let sit for 10-15 minutes until bubbly.
- Add the starter and mix to incorporate.
- Add the olive oil.
- Add the flour and salt mixture.
- Using the dough hook, mix on low to combine.
- Start adding the additional 100ml of water a bit at a time and increase the speed of the mixer to medium. Increase to medium-high once all the water is added and continue mixing — 15 to 20 minutes — until all of the water is absorbed.
- Lightly oil the square tub and put the dough into it. Cover and let rest for 2-3 hours until doubled or tripled in bulk. (See video below.)
- Dust your work surface with all-purpose flour and some semolina if you have it.
- Prepare two baking sheets with parchment paper. Dust with flour and semolina.
- Remove the lid from your tub and invert above your work surface. Be patient, but the dough should come out easily and form a square blob roughly 12" x 12" — nudge to get an even square if needed but don't knock the air out of your dough.
- Cut the square in half. Then cut each half again in half lengthwise. You should have 4 strips. Cut each of these into three equal pieces. With floured hands gently form each piece briefly to form a rectangle. Place 6 per sheet pan, spacing evenly.
- Loosely cover with oiled plastic wrap and let rise until puffy, maybe another 30-45 minutes.
- Heat oven to 425°F / 220°C.
- Remove the plastic wrap. If desired, dimple the tops with your fingertips, and spray with warm water immediately before popping into the oven. The water will give them a bit more crust.
- Bake for 15 minutes. Turn around and, if baking both at once, change racks. Bake another 5-10 minutes or until golden brown.
- Remove from the oven and let rest on the sheet pans for 5-10 minutes before removing to cooling racks.
