Ciabatta Rolls


Ciabatta Rolls

Makes 8-10
Prep Time 1 day
Cook Time 30 minutes



  • 330 gm Bread Flour
  • 330 gm Water lukewarm
  • 1 pinch Yeast

Final Dough

  • 600 gm Bread Flour
  • 20 gm Wheat Gluten
  • 405 gm Water quit warm. not hot
  • .75 tsp Yeast
  • 18 gm Salt
  • A;ll of the Poolish


  • Mix the poolish ingredients the day before baking. Combine the flour, water, and yeast in a bowl and mix with dough whisk or wooden spoon until smooth. Cover with plastic wrap and let ferment overnight for about 16 hours at room temperature.
  • Using a stand mixer with the dough hook attachment, mix all of the dough ingredients on low for about 8 minutes, scraping down the bowl after about 6 minutes.
  • Place the dough in an oiled container or large bowl, cover, and let proof in a warm spot for 30 minutes.
  • Stretch and fold the dough with wet hands, and let it rest for another 30 minutes. Perform three more "stretch-and-folds," every 30 minutes. Finish with a 30 minute rest.
  • Generously flour your work surface and then invert your container and let the dough fall out. With wet hands, gently pull the dough into a rectangle. Cut the dough into four long pieces (or two, for larger loaves, or eight squares, for long rolls).
  • Lift and place the dough pieces onto a well floured couche, floured tea towels, or oiled parchment paper. Pleat your couche or paper to help maintain the shape of the loaves.
  • Cover the loaves with floured tea towels or another linen couche, and let proof for 30 to 60 minutes. Preheat the oven, equipped with a baking stone, to 450 to 480 degrees F. Place a broiler pan on the lower rack of the oven (for ice).
  • Transfer each loaf to a parchment lined pizza peel, slide the loaves onto the heated stone, toss about a cup of ice onto the broiler pan, and immediately close the oven door.
  • Bake for about 30 minutes depending on size of loafs/buns. Cool on a wire rack.