100% WW Sourdough Ciabatta Rolls

After sever attempts at rustic breads that were consumed in private without anyone allowed to see them (taste was generally good, but the crumb was more appropriate for a sandwich loaf, and some had excessively chewy crusts), my last bake was improved enough to share.

This was based on TXfarmer's recent ciabatta rolls and 100% WW baguettes.

I used the baguette formula (105% final hydration) with the addition of 5% olive oil. Process was adapted for a work-week bake and was functional. I won't repeat my modification unless I have a similar time issue. It definitely didn't make handling the soft dough any easier, and my soft-dough-handling skills are limited at best. I ended up with a non-homogeneous air distribution (over-risen in some areas, which collapsed when I divided, and under-risen in others). These would have benefited from a longer proof, but it was getting late.

Sunday night - mix soaker and refrigerate

Monday night - combine soaker, refrigerated starter, and salt; stretch and fold 4x @ 30 min intervals; put in refrigerator

Tuesday 7:30 pm - remove from refrigerator and put bowl in a larger bowl of hot tap water. 8:45 pm - divide and let proof at room temperature. 9:45 - in the oven (half on a stone and half on a sheet pan)