Nonna Bella’s Ciabatta Rolls
Description: Crusty little rolls with big, airy holes inside—perfect for sandwiches or mopping up pasta sauce. A taste of Italy in every bite!
Ingredients:
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¾ cup (150 g) active Nonna Bella Italian Sourdough Starter
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3¾ cups (450 g) bread flour
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1½ cups (350 g) water, room temperature
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2 tsp (10 g) salt
Instructions:
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Mix the Dough: Stir ¾ cup starter and 1½ cups water in a bowl, then add 3¾ cups flour and 2 tsp salt. It’ll be wet and sticky!
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Rest and Fold: Rest for 30 minutes, then do 4 stretch-and-folds every 30 minutes for 2 hours.
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Bulk Fermentation: Let it rise for 4–5 hours until bubbly.
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Shape: Divide into 6 pieces, shape into rolls, and proof on a floured surface for 1 hour.
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Bake: Bake at 450°F with a pan of water for steam for 20–25 minutes until golden.
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Cool: Cool a bit, then enjoy the crunch!