Sourdough Ciabatta

These rolls have the taste of my Grandpa's sourdough biscuits. It is a mild sour taste. We especially enjoy these for making torta's.

Sourdough Ciabatta
makes 6 rolls

2 cups sourdough starter
1 cup lukewarm water
2 Tablespoons raw honey
2 teaspoons sea salt
2 Tablespoons yeast
3 - 4 cups flour

Day One:
Refreshing Sourdough starter:

Add sourdough starter (at least 1/2 cup) or mother to mixing bowl. Add 3 cups lukewarm water and 3 cups flour. Beat well. Remove 1 cup starter and store in crock. Cover the mixing bowl and let rest 8 - 12 hours. This will be your sponge, or proofed sourdough.

Day Two:
Starter will be very bubbly and frothy.


In large bowl combine water and starter in mixing bowl. Stir in the salt, honey, and yeast. Beat well. Add 3 cups flour, a cup at a time. Knead in bowl for about 5 minutes. Dough will be very sticky. Let rise 1/2 hour in cool place. Add additional 1/2 cup or more flour and knead again. Dough will now become smooth. Let rise again 2 hours or until doubled. (If you choose not to use yeast, this will take several hours. You can punch down dough and let rest in refrigerator until the next day. Let warm to room temp before proceeding.)

Punch down and shape dough into a flat shape. Cut dough into 6 pieces. Place on greased, floured cookie sheet to rise. Cover with greased plastic wrap. Let rise in warm area about 2 hours more, or until doubled. (If you are not using yeast this step will take longer.)

Preheat oven to 450 degrees. Place a water bath below the baking rack. Spray oven with water bottle just before inserting bread. Spray again every five minutes or so. Bake for 20 minutes. If darker bread is desired, broil bread slightly.