Normally I don’t bother with homemade breads that require a starter, but for this recipe I made an exception. These whole wheat ciabatta rolls were so so so good! And there are a lot of steps, but none of the steps are difficult, so don’t be intimidated. Just make sure you note you need at least 12 hours to let the starter sit before making this bread. Ciabatta means “Italian Slipper Bread” but these look more like pillows than slippers. Not really sure what relevance that has here, though. It could be the 4th cup of coffee talking.
- 1/8 tsp active dry yeast
- 2 Tbsp water warmed
- 1/3 cup water room temperature
- 1 cup 100% whole wheat flour
- 1/2 tsp active dry yeast
- 2 Tbsp milk warmed
- 2/3 cup water room temperature
- 1 Tbsp extra virgin olive oil
- 2 cups 100% whole wheat flour
- 1 1/2 tsp salt
- Combine 1/8 tsp yeast and warm water. Let stand 5 minutes. Stir in room temperature water and flour. Stir well. Mixture will form a small dough ball. Cover bowl with plastic wrap and let stand at room temperature for at least 12 hours or up to 1 day.
- Combine 1/2 tsp yeast and warm milk. Let stand 5 minutes. Add milk mixture, sponge, room temperature water, olive oil and flour to a stand mixer fitted with a dough hook. Stir until flour is moistened. Turn speed to 3 and let mix 2 minutes. Add salt and mix on speed 3 1 more minute.
- Preheat oven to 425. (If you have a baking stone, add it to the oven at this stage.) Line a baking sheet with parchment paper.
- Add dough to oiled bowl and cover loosely with plastic wrap. Place in a warm, draft free place for 45 minutes.
- Divide dough into fourths. Form flattish round with each portion of dough. Place on baking sheet and flatten with palm of hand.
- Bake at 425 for 12-15 minutes or until rolls are light brown and sound hollow when tapped. Let cool before slicing.