These Sourdough Ciabatta Sandwich Rolls are my first attempt to make alternative bread ideas with the sourdough starter. The reality is the options are endless.
The fun of adapting the type of bread is to get more variety out of how I use it. Obviously, the idea of a ciabatta roll is to make sandwiches. The ciabatta grilled cheese I made was awesome and the details will have to wait for the following post. I have said before, the single thing I miss most about giving up gluten is eating bread. Working with sourdough starter has really worked for me. So sandwiches are back in my repertoire. I should also say that I have tried more and more gluten free breads and there are some good ones out there.
I am writing this post on a plane returning from Seattle with my wife on a visit to see our youngest son. One day we went hiking at Mt. Ranier – absolutely beautiful. We made sandwiches for the hike using gluten free bread. I have to remember the brand because everyone thought it was so good and I am the only one following a gluten free diet.
The process from beginning to end is the same as if I was making my SOURDOUGH BREAD RECIPE. The difference is in the shape and the free form roll versus cooking in a loaf pan. The flavor and texture is turned out the exact same. I have enjoyed this bread and these rolls eaten fresh, toasted and baked. The bread holds up well in each way regardless of the type of sandwich I have made. I am partial to toasting or grilling but I was with gluten breads too.
The one thing I learned was that I let the bread proof too long. The ciabatta rolls spread out, got bigger than I wanted. You ask, where did I learn this? At my local Whole Foods store. I talked to the bread maker at the store and explained what I did. She immediately knew what the problem was. So next time, I need to adhere to a strict 6 – 8 hour rise. For this recipe, the rise was done at my convenience – meaning when I got back home from being out. If you look at my pictures closely, you can see that I cut each roll in half to get a more traditional sizing.
The sourdough after rising.
The forming of the sourdough ciabatta rolls.
The sourdough ciabatta sandwich rolls after proofing (THEY ARE A LITTLE BIG – LOL)
The Sourdough Ciabatta Sandwich Rolls Plated.
Sourdough Ciabatta Sandwich Rolls
- 1/4 Cup Sourdough Starter
- 1/2 Cup Bread Flour
- 1/2 Cup Warm Water
Sourdough Ciabatta Sandwich Rolls
- 6 Cups Bread Flour
- 2 Tsp Himalayan Salt
- 2 Cups Room Temperature Water
- 1 Tbsp Olive Oil
Mix the water and bread flour with the starter. Once fully combined, cover the bowl with a towel and leave out over night.
Making the Sourdough
The starter should be bubbling when you pick it up in the morning. Mix the starter well. Next, add the salt and the water to the starter followed by the bread flour. Mix well. Knead just a little to make sure the bread flour is mixed and roll into a ball. Rub the olive oil on the dough ball and place in a covered bowl for 6 - 8 hours.
The dough will double in size. Knead again into a ball. Break the dough in half and form 2 balls. Stretch the dough a little and place in 2 freezer bags. Place in fridge for 3 - 4 days.
Take the dough out of the fridge and form into 4 rolls on a pan sprayed with vegetable spray. Leave in a warm place. Cover and let rise for 6 - 8 hours.
Place in a 450 degree oven and cook for 34 - 38 minutes. My oven is perfect at 36 minutes.
Remove from oven. Let rest for a couple of minutes.
Serve and enjoy!