Ciabatta rolls with overnight cooking

by Bartuğ

On Sunday mornings, delicious bread rolls are a must. Usually you allow yourself a longer sleep in the well-deserved weekend. This recipe is great for spending a few minutes longer in bed 😃

The dough is kneaded the evening before and rests overnight – this saves us time in the morning: making dough and grinding and folding each piece of dough. The motto here is “parting”, it goes much faster and is super easy.

Ciabatta rolls overnight

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 1.442 calories 25 grams fat
Rating: 5.0/5
( 1 voted )


  • 5 grams yeast
  • 220 grams water
  • 2 tsp of sugar
  • 1½ tsp salt
  • 350 grams spelt flour (type 630) or wheat flour (type 550)
  • 15-20 grams olive oil


Put the yeast with water and sugar in the mixing bowl, heat 2 minutes/37°C/speed 2.

Add flour and salt, use Interval/Knead function for 1 minute to form a dough.

Weigh the olive oil into the mixing bowl and use Interval/Knead function for another 2 minutes.

Put the finished dough in a bowl with a lid and let rise overnight (room temperature).

The next morning, fold the dough several times from the outside in with a scraper. Line a baking sheet with parchment paper and sprinkle lightly with flour.

Preheat the oven to approx. 200°C top/bottom heat.

Cut off eight equal portions of dough with a scraper and slide them gently onto the baking sheet. Sprinkle the dough with some flour from above. Bake the ciabatta rolls for about 30-40 minutes.

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