Sourdough Ciabatta Sandwich Rolls

Ingredients

• 35 g starter
• 35 g all-purpose flour
• 35 g water
• 420 g bread flour or strong all-purpose flour (with at least 11% protein)
• 340 g water
• 13 g extra virgin olive oil
• 9 g salt
• All the sourdough starter

Instructions

1. 1

   In the morning feed your starter. It needs...: In the morning feed your starter. It needs to at least double, if not triple, but be used before it passes its peak and collapses.

2. 2

   When the starter has nearly finished rising, in...: When the starter has nearly finished rising, in a large bowl mix together the flour and water into a sticky and shaggy dough. Leave this to sit and hydrate for at least 30 minutes.

3. 3

   Add the olive oil, salt, and risen starter...: Add the olive oil, salt, and risen starter and mix it well together until everything is combined. It makes a very sticky and wet dough. Tip this sticky dough into a shallow dish or clean bowl and leave it to sit for 15-20 minutes.

4. 4

   Over the next 3 hours, stretch and fold...: Over the next 3 hours, stretch and fold or coil fold the dough every 30 minutes (6 sets of folds in total.)

5. 5

   Stretch and fold - Using wet hands, take one...: Stretch and fold - Using wet hands, take one side of the dough and stretch it up, then pull it over itself. Turn the bowl a quarter turn and repeat this move. Continue stretching and folding and turning the bowl until all sides have been folded. That is 'one set' of stretch and folds.

6. 6

   Coil folding - Using wet hands, coax the sides...: Coil folding - Using wet hands, coax the sides of the dough up with your fingers and lift it up from the middle and back onto itself. Turn the dough and repeat on all sides, until it forms a ball. If the dough sticks too much to your hands, wet them again.

7. 7

   In between each of the sets of stretches...: In between each of the sets of stretches and folds, let the dough rest. Cover the dish with a lid or damp towel to stop it from drying out.

8. 8

   After the folds, let the dough bulk ferment...: After the folds, let the dough bulk ferment in a warm place, ideally around 25°C/77°F for 3-5 hours until it shows clear signs of fermentation and has risen by around 60%. You can place the dough in a clear container with straight sides to easily gauge if it has risen. Cover the container to stop the dough from drying out.

9. 9

   The fermentation time will change depending on temperature....: The fermentation time will change depending on temperature. Once risen, cover the container or bowl with a lid or compostable plastic wrap and place it in the refrigerator overnight.

10. 10

    Tip the cold dough onto a floured work...: Tip the cold dough onto a floured work surface. Line a baking sheet with a piece of parchment paper and generously dust it with flour.

11. 11

    Use floured hands to pull it into a...: Use floured hands to pull it into a rectangle measuring approximately 9x11inches/23x28cm. Flour the dough well and use a bench scraper to cut this dough into 6 equal pieces. They will be rustic but that's totally fine, just aim to cut equal portions.

12. 12

    Use floured hands to pick up a piece...: Use floured hands to pick up a piece of dough and transfer it to the baking tray. Repeat with the remaining pieces. If the dough has stretched out too much, sprinkle with a little more flour and nudge the pieces into a rectangle using the dough scraper. Try not to degas the dough as you're moving it.

13. 13

    Let the pieces rest at room temperature for...: Let the pieces rest at room temperature for around an hour, and preheat the oven to 450 °F/ 230°C while the dough is resting.

14. 14

    While the oven is preheating, add a cast...: While the oven is preheating, add a cast iron skillet to the bottom oven rack of the oven. When baking the bread, carefully pour about ½ a cup of cold water into the hot skillet to create some steam.

15. 15

    Shut the oven door right away to trap...: Shut the oven door right away to trap the steam. The steam helps to create an extra-crusty crust in the ciabatta. Do take care because it's very hot.

16. 16

    After the dough pieces have sat, mist the...: After the dough pieces have sat, mist the top of the dough lightly with water. Place the baking sheet in the preheated oven alongside the water for the steam (if using).

17. 17

    Bake the rolls for around 20 minutes until...: Bake the rolls for around 20 minutes until deep golden brown. If they are browning unevenly, rotate the oven rack halfway through baking.

18. 18

    After baking, let the rolls cool right down...: After baking, let the rolls cool right down on a wire rack to room temperature before slicing and serving.