Rustic Ciabatta-Style Bread Rolls with Open Crumb and Chewy Crust
Discover the lesser-known sibling of the famous ciabatta—these rustic bread rolls feature a soft, chewy crumb with large, irregular holes and a beautifully crisp crust. Made with a simple, slow-fermented dough, they boast a rich golden-brown crust and a delightful texture inside. Perfect for sandwiches or alongside your favorite meals.
🕒 Prep Time: 15 min
⏳ Refrigeration: 24 hours
🍞 Rise Time: 4 hours (with folds)
🔥 Bake Time: 20-25 min
🍽️ Yield: 2-4 rolls (depending on size)
🥄 Ingredients
- 500 g all-purpose flour
- 375 ml water (divided: 325 ml cold + 50 ml warm)
- 25 g fresh yeast
- 1 tsp sugar
- 1 1/2 tsp salt
👩🍳 Instructions
- 🥣 Initial Dough and Cold Fermentation:
Mix the flour with 325 ml cold water until a non-sticky dough forms. Cover the dough with plastic wrap, ensuring direct contact to prevent drying, and refrigerate for 24 hours.
This step hydrates the flour fully and strengthens gluten, while developing flavor and creating the perfect open crumb.
- 🍶 Activate Yeast and Finish Dough:
The next day, dissolve fresh yeast and sugar in 50 ml warm water. Add this mixture and salt to the refrigerated dough.
Knead manually (not in a machine) until the water is fully absorbed—this may seem difficult at first but will improve with patience. The dough will be soft and slightly sticky, which is ideal.
- ⏳ First Rise:
Let the dough rise at room temperature for 1 hour to come back to ambient temperature and start fermentation.
- ✋ Stretch and Fold:
Dust your work surface with flour. Stretch the dough gently into a rectangle. Fold it into thirds lengthwise, then fold again into thirds from the opposite side. Place the folded dough in an oiled bowl, cover, and let rise for 1 hour.
- 🔄 Second Stretch and Fold:
Repeat the stretching and folding step gently to preserve air bubbles. Return dough to the bowl, cover, and let rise for 2 hours.
These folds develop dough elasticity and ensure an even crumb with uniform holes.
- ✂️ Shape Rolls:
Transfer the risen dough to a floured surface and divide into 2 or 4 portions depending on desired size. Shape each piece into rolls by folding edges underneath gently, preserving bubbles. Let rest for 30 minutes on parchment paper dusted lightly with flour.
- 🔥 Bake:
Preheat oven to 240°C (465°F). Place the baking tray inside to heat and add a small pan of water on the bottom rack to generate steam.
Carefully transfer the parchment with rolls onto the hot tray. Bake for 20-25 minutes or until golden and crisp on top.
Baking time is based on four smaller rolls.
- ❄️ Cool:
Allow rolls to cool completely before slicing to let the crumb set.
💡 Tips
- Handle dough gently to preserve air bubbles—this creates the signature open crumb.
- Refrigeration overnight greatly improves flavor and texture.
- The steam in the oven helps develop a crisp crust.
- These rolls are perfect for sandwiches or served with soups and salads.
🎉 Perfect For
- Artisan-style sandwich rolls
- Rustic bread for breakfast or dinner
- Baking enthusiasts seeking traditional texture
📝 Final Thoughts
This ciabatta-style rustic bread uses a simple fermentation technique and gentle folding to produce a loaf with a chewy, airy crumb and a crackly crust reminiscent of old-world baking. A great way to bring traditional European bread flavors to your kitchen.