Italian Dinner Roll Ciabatta Made Using a Bread Sta

Name: Italian Dinner Roll Ciabatta Made Using a Bread Starter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 80 grams Bread flour; 50 grams Cake flour; 20 grams Whole wheat flour; 1 grams Dry yeast; 100 ml Whey (water); 100 grams Bread (strong) flour; 50 grams Cake flour; 1 grams Dry yeast; 60 ml Whey (water); 10 grams Olive oil (you do not need this)

Servings: persons

1
Put all of the first day ingredients () in a sealable container such as Tupperware, and mix well with a single chopstick or a wooden spoon.
2
It'll be sticky, but don't worry.
3
Place the lid on the container (do not seal) and leave it out at room temperature for 24 hours.
4
It'll become bubbly and will have lots of holes.
5
Add the second day ingredients (marked with except for the olive oil) to Step 2 and mix well with a rubber or wooden spatula.
6
Do not knead.
7
Add the olive oil and mix some more.
8
Do not knead.
9
Lightly place the lid on the container (do not seal), and let the dough rise again at room temperature for at least 7 hours.
10
Gently turn the dough out onto a surface that has been well dusted with flour and dust the dough as well.
11
Do not punch out the dough.
12
Cut the dough into four pieces with a dough scraper.
13
Fold each piece into thirds and place on parchment paper.
14
Cover with damp cloth, then with plastic wrap.
15
Let the dough rise for 4-5 hours.
16
Dust the dough with bread flour (unlisted), and spray them with plenty of water.
17
Preheat the oven to 220C (preheat the baking sheet at the same time), then lower the temperature to 200C and bake for 25-30 minutes.
18
Dip in olive oil mixed with rock salt and herbs and enjoy!
19
Buon appetito!
20
Here, I swapped the water used on the second day with vegetable juice.
21
Use this if you want an easier recipe.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 80 grams Bread flour, 50 grams Cake flour, 20 grams Whole wheat flour, 1 grams Dry yeast, and more.

Yes, Italian Dinner Roll Ciabatta Made Using a Bread Starter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Dinner Roll Ciabatta Made Using a Bread Starter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions