Sourdough ciabatta sandwich rolls

These sourdough sandwich rolls are light and airy with a golden crust. The dough is high hydration but it's still simple to make by hand.

Flour, water, salt, olive oil and sourdough starter are mixed into a shaggy dough. This mixture is then stretched and folded.

6 times over a period of 3 hours. It starts off super slack and wet.

But as the folds continue the dough gathers strength and the gluten is activated.

At the end of the folding the dough will be elastic and strong.

Let it rise in a warm spot until it has bulked out by at least 60%. After this, refrigerate the dough overnight.

In the morning, tip the dough onto a floured bench and cut it into 6 rustic pieces.

Place each piece on floured parchment paper and let them sit for an hour while the oven preheats.

Bake for 20 minutes until deep golden brown. Let the rolls cool to room temperature before slicing.

Check out the link below for the full recipe plus more sourdough recipes!