There is nothing better than the chewy, open-crumb texture of classic ciabatta. I developed this no-knead homemade ciabatta rolls (overnight version) recipe to help you learn to make these rolls right in your own kitchen. While there are a few steps to making this dough and baking it, don’t worry, I will walk you through the process in the easiest, most concise way possible!
Ciabatta is a high hydration dough, so it is very sticky. Don’t let this intimidate you though, I will show you exactly how to work this dough with as little frustration as possible.
My turkey and sprouts sandwich is the perfect way to use these homemade ciabatta rolls.
Steps for making ciabatta
- Mix ingredients- Start by mixing together the ingredients- this is a no-knead bread, so no mixer needed.
- Stretching and folding- After everything is mixed together, a series of stretches and folds are done. This is done by hand.
- Cold fermentation- This will help to develop flavor in your bread and also make it so much easier to work with.
- Final shaping- This is the last step before baking.
- Transfer and baking- All your work will now pay off.
- Enjoying the bake- The last and final step in this process is enjoying your ciabatta. I don’t know how you feel, but I get a lot of satisfaction while enjoying “slow food”. There is something about the lengthy process that makes the end results so much sweeter.
Ingredients
- High-protein flour- I like to use bread flour, but you can also use “00” flour as well. It should have at least 13% protein. I buy my bread flour from the bins at Winco.
- Salt- I use kosher salt, as it is free of additives and the larger crystals allow for more even distribution throughout the dough.
- Active dry yeast
- Water- I guess this doesn’t really need to be added as an ingredient, but I will list it anyway.
How to make
Mixing the dough
Start by mixing together the water, salt and yeast. In case you are still in the camp that believes salt can kill yeast, it is simply not true. If you have made any type of artisanal dough, you already know this. Let it sit for about 5 minutes. To this, add in the flour and mix until all the flour is combined. The dough will be VERY tacky (sticky)
Cover and let the dough sit for 30 minutes to hydrate the flour. Next, wet your hands (you can also coat them in olive oil). Grab the dough from one side of the bowl and stretch it out and pull it to the opposite side- see photos for more details. Rotate the bowl ¼ turn and repeat this process 3 more times. Wet your hands again as needed.
Cover the dough and let it rest another 30 minutes. Repeat this process 2 more time, for a total of 3 stretch and pulls.
Once this is done, wrap the dough in saran wrap and move it to the fridge for the overnight cold fermentation. Leave it in the fridge for at least 12 hours or up to 18 hours.
Shaping and baking
In the morning, gently turn the flour onto a heavily floured work surface. You will want to be careful when handling the dough from here on out, be careful not to burst the air bubbles in the dough. Shape the dough into a 12 inch by 20 inch rectangle for cutting. No need to be perfect here, just eyeball it. Cut the dough into 12 pieces- or you can cut less if you want larger rolls.
Sift flour onto your work towel. Be sure you sift it and use plenty of flour so it won’t stick, don’t be shy here. Very carefully pick up the ciabatta and place each one of the towel. Cover with another towel and let this rise for 20-30 minutes while the oven is preheating. Place a cast iron pan in the bottom of the oven to heat as well.
I bake my ciabatta on a parchment lined baking sheet, so this is prepared prior to baking. When the final rise is up and the oven is heated, it is time to transfer the rolls. The rolls are baked upside down from the position they have risen in. This is what gives them their characteristic craggy top.
Gently flip the rolls over onto a dusted bench knife. They are small enough, so they should fit no problem. You can also use a peel or stiff piece of paper if you prefer. Once they are transferred, carefully transfer them to the baking sheet. Repeat the process with the other rolls.
Right before you move the pan to the oven, add a cup of water to the heated cast iron pan in the oven. Quickly move the pan with the rolls into the oven as well, and close the door. Bake for 15-18 minutes at 450 until the tops are golden brown.
I let them cool for at least 20 minutes before cutting into them. This will give the starches time to set.
Ways to serve ciabatta
- Sandwiches: Fill ciabatta rolls with your favorite deli meats, cheeses, and fresh veggies. A classic Italian sandwich with prosciutto, mozzarella, arugula, and a drizzle of balsamic vinegar is a great option.
- Garlic Bread: Slice the rolls in half, spread with garlic butter, and toast until golden brown. Perfect as a side for pasta dishes.
- Breakfast Rolls: Serve them toasted with scrambled eggs, bacon, and a slice of cheese for a hearty breakfast sandwich.
- Paninis: Grill ciabatta rolls with fillings like chicken, pesto, and sun-dried tomatoes for a warm and crispy panini.
- Bread Basket: Serve sliced ciabatta rolls in a bread basket with olive oil and balsamic vinegar for dipping, ideal for a starter or alongside a soup.
- Bruschetta: Top toasted ciabatta slices with diced tomatoes, basil, garlic, and a drizzle of olive oil for a fresh and flavorful appetizer.
- Sliders: Use mini ciabatta rolls for sliders, filled with pulled pork, coleslaw, or mini burgers.
- Soup and Salad: Pair with a bowl of soup or a fresh salad. The rolls can be used to mop up the soup or add a satisfying crunch to the meal.
- Cheese Board: Include ciabatta rolls in a cheese board spread, perfect for pairing with a variety of cheeses, charcuterie, and spreads.
- Open-Faced Sandwiches: Top with avocado, poached eggs, and a sprinkle of chili flakes for a trendy and tasty open-faced sandwich.
Other artisan bread recipes
- Spelt flour pizza dough
- Artisan whole wheat pizza dough recipe
- No knead whole wheat seeded bread recipe
- Sprouted wheat bread recipe
No-Knead Homemade Ciabatta Rolls (Overnight)
Ingredients
- 2 ¼ cup water
- 2 teaspoons kosher salt
- 2 teaspoons active dry yeast
- 3 cups bread flour
- ½ cup rye flour
Instructions
- Start by mixing together the water, salt and yeast. In case you are still in the camp that believes salt can kill yeast, it is simply not true. If you have made any type of artisanal dough, you already know this. Let it sit for about 5 minutes. To this, add in the flour and mix until all the flour is combined. The dough will be VERY tacky (sticky)
- Cover and let the dough sit for 30 minutes to hydrate the flour. Next, wet your hands (you can also coat them in olive oil). Grab the dough from one side of the bowl and stretch it out and pull it to the opposite side- see photos for more details. Rotate the bowl ¼ turn and repeat this process 3 more times. Wet your hands again as needed.
- Cover the dough and let it rest for another 30 minutes. Repeat this process 2 more times, for a total of 3 stretches and pulls with 30 minutes rest between.
- Once this is done, wrap the dough in saran wrap and move it to the fridge for the overnight cold fermentation. Leave it in the fridge for at least 12 hours or up to 18 hours.
- In the morning, gently turn the dough onto a heavily floured work surface. You will want to be careful when handling the dough from here on out. The goal is not to burst the bubbles you have formed. Shape the dough into a rectangle or square for cutting. Cut the dough into 12 pieces- or you can cut less if you want larger rolls.
- Sift flour onto your work towel for the final rise. Be sure you sift it and use plenty of flour so it won’t stick, don’t be shy here. Very carefully pick up the ciabatta and place each one of the towel. Cover with another towel and let this rise for 20-30 minutes while the oven is preheating to 450 degrees. Place a cast iron pan in the bottom of the oven to heat as well.
- I bake my ciabatta on a parchment-lined baking sheet, so this is prepared prior to baking. When the final rise is up and the oven is heated, it is time to transfer the rolls. The rolls are baked upside down from the position they have risen in. This is what gives them their characteristic craggy top.
- Gently flip the rolls over onto a dusted bench knife. They are small enough, so they should fit no problem. You can also use a peel or stiff piece of paper if you prefer. Once they are transferred, carefully transfer them to the baking sheet. Repeat the process with the other rolls.
- Right before you move the pan to the oven, add a cup of water to the heated cast iron pan in the oven. Quickly move the pan with the rolls into the oven as well, and close the door. Bake for 15-18 minutes at 450 degrees until the tops are golden brown.
- I let them cool for at least 20 minutes before cutting into them. This will give the starches time to set.
Did you make this recipe? Let me know!