Ciabatta rolls
Hoagie rolls

Ciabatta rolls


  • 5 oz bread flour
  • 1/2 cup water
  • 1/4 tsp yeast

  • 10 oz bread flour plus more for dusting
  • 3/4 cup water
  • 1/4 cup milk

  • 1/2 tsp yeast
  • 1.5 tsp kosher salt


  1. In a small bowl combine 1/4 tsp of yeast, 5 oz of flour, and 1/2 cup water. Cover with plastic wrap and let sit for 8 to 24 hours. This is known as a sponge.
  2. Combine sponge and 10 oz of flour. Add remaining yeast and salt then kneed/mix using a mixer with a dough hook for 10 minutes while slowly adding in water and milk until the dough is smooth.
  3. Lightly oil a bowl.
  4. Add the dough and cover with plastic wrap. Let rise for 1 to 2 hours. Fold dough onto itself 8 times every 30 minutes.
  5. Form dough into a square and split into 3 even pieces. Be careful to not knock any air out of the dough.
  6. Fold the top 3rd of a square down to the middle of the square
  7. Fold the bottom half the dough upto the top edge of the dough
  8. Gently roll the dough into a sausage roughly 8 inches in length
  9. Place hoagie rolls onto parchment sheets dusted with flour. Cover with large plastic bags and let rest for 20 minutes.
  10. Dust rolls lightly, slash down the middle, and cook at 450 F for 25 minutes.

Recipe in depth

This recipe can be shaped into loaves or boules.