Sourdough Ciabatta

Loaves, rolls, sandwich rolls.

Prep Time2 30

Cook Time20

Resting Time1

Servings: 8 rolls

When your starter is active and bubbly, add to a mixing bowl. (Add to a stand mixer's mixing bowl if you plan to use that.)
Add the water and, if using, olive oil and mix.
Add the flour and mix until just combined.
Cover and let rest at room temperature for 1 hour.
Add salt and mix well. You can use a stand mixer for this if you'd like.
Cover and let rest 30 minutes.

Do some stretches and folds, like a dozen. (Here's what I do: I have a curved, plastic bench knife and I start from the far edge and scoop under, lift over, and pat down. Then I turn the bowl 1/4 turn and do that again. Make a couple of laps.)
Cover and let rest another 30 minutes.
Do another set of stretches and folds.
Cover and let rest another 30 minutes.
Do another set of stretches and folds.
Now, add to a greased container. I like my square, graduated tub. If you don't have a container with markings mark the level with tape, a rubber band, etc.
Cover and let rest at room temperature until it's increased in size by 50%. This may take 3-6 hours depending on the temperature of your room.

Cover and put in the refrigerator for 8-30 hours to ferment.
(Note: If using a clear-sided container, check on your dough every so often and you'll see the bubbles forming and that they've changed position since the last time.)

Line 1 or 2 baking sheets with parchment. (I like using 2 to avoid crowding.) Optional: Dust with semolina.
Pour dough out onto a well-floured surface.
Flour your hands and using fingers and the backs of your hands pat gently out to a rectangle or square. (Starting with a square tub [below] helps a bit.) You don't want to knock too much air out of the dough.
Using a bench knife or two (and may want to spray them with oil), cut into eight equal-ish pieces and transfer to the baking sheet(s), again trying to not knock too much air out of them.
Cover with oiled plastic wrap or suitable towel for proofing bread and let come to room temperature and get puffy. Should take an hour or two.
Toward the end of the rest add a pan of hot water to the bottom of your oven and heat your oven to 475°F / 250°C.
Mist the rolls with water and put into the oven for 10 minutes. (If using two sheet pans you may want to switch them half way through and extend this cooking time to 11 or 12 minutes to compensate for heat-loss from opening the door.)
Lower the temperature to 425°F / 220°C and bake another 10 minutes until brown and a thermometer inserted into the largest one registers at least 190°F / 90°C. (I took my top sheet out and move the lower one to the top and baked another minute or two.)
Remove from oven and let cool on sheet pans for 5 minutes. Transfer to wire racks and let cool 1-2 hours before serving.

This is an 80% hydration, so it's sticky and goopy. I know some consider it "cheating" to use a mixer but I use it when adding the salt to make sure it's fully mixed in. But I do a lot of it by hand with a plastic bench scraper. (see below)
I've done this with and without adding olive oil to the dough and I think it's a little easier to work with with the oil. Next I may experiment with flavored oils.
How to make your own bread flour with all-purpose flour and vital wheat gluten.