Whole Wheat Ciabatta Rolls and Loaves
Rustic Italian-style bread with a crispy crust and tender crumb, combining bread flour and whole wheat for nutty flavor and structure. The open crumb and characteristic flat shape make these perfect for sandwiches or serving alongside soup and salad. This version uses a simple overnight-friendly method with steam-baked finish for authentic bakery results at home. Ideal for weeknight dinners, casual entertaining, or gifting to bread-loving friends.
Ingredients
- 8 ½ cups bread flour
- 3 ¼ cups white whole wheat flour, unbleached
- 1 tablespoon active dry yeast
- 0.1 cups sugar
- 4 cups water
- ½ oz salt, kosher
Instructions
- 1
Weigh dry ingredients into mixing bowl.
- 2
Add water and mix with dough hook until smooth and elastic, about 5 minutes.
- 3
Turn dough onto greased countertop and knead into ball for 1 minute.
- 4
Place in oiled dough riser, spray top with oil, cover and let rise 2 hours until doubled.
- 5
Preheat oven to 450F with two pizza stones (one per shelf) and cookie sheet on bottom shelf.
- 6
Turn dough onto lightly floured countertop and divide into four pieces.
- 7
Using bench knife, gently form into four long flat loaves without overworking.
- 8
For rolls, divide each loaf into 6-8 short segments with bench knife.
- 9
Place loaves or rolls on parchment paper sheets sized to fit pizza stones.
- 10
Cover and let rise 45 minutes.
- 11
Sprinkle loaves with flour and slash tops with sharp serrated knife; skip slashing for rolls.
- 12
Transfer to oven using pizza peel and add cup of ice to cookie sheet for steam.
- 13
Bake at 425F for 30-35 minutes, switching to convection for last 10 minutes if available.
- 14
Cool on wire racks.
Tips
If not ready to shape after first rise, punch down dough and let rise again until doubled. Flexibility in schedule makes this forgiving for busy bakers.
A plastic under-bed storage container works perfectly as a dough cover, protecting from pets and keeping humidity consistent during rise.
Inverted cookie tray substitutes for pizza peel if needed; the parchment transfers easily either way.
Good to Know
Cool completely, then store in paper bag at room temperature up to 2 days. Wrap tightly in plastic wrap for up to 5 days. Avoid sealed containers, which trap moisture.
Prepare dough through first rise, punch down and refrigerate up to 12 hours. Bring to room temperature, shape, and proceed with second rise.
Warm rolls in 350F oven for 5 minutes if made ahead. Slice loaves while still slightly warm for best texture.
Common Mistakes
Overwork dough during shaping to avoid dense crumb; handle gently and trust the rise
Skip steaming step to avoid crispy crust breaking during baking; ice in pan is essential
Use cold water to avoid rushing first rise and developing weak gluten structure
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dough without a stand mixer?
Yes. Mix dry ingredients, add water gradually while stirring with a sturdy wooden spoon or your hand, then knead by hand for 10-12 minutes until smooth and elastic. The dough is wet, so wet your hands frequently.
What if my dough hasn't doubled after 2 hours?
Temperature matters; cool kitchens need more time. Let it continue rising, checking every 30 minutes. A draft or cool spot can extend timing to 3+ hours. Trust visual doubling over strict time.
Can I freeze these rolls after baking?
Yes, freeze cooled rolls in freezer bags up to 3 months. Thaw at room temperature for 2 hours or warm in 350F oven for 10 minutes. They rehydrate beautifully.