Ciabatta Rolls

Directions

1. In a bowl, mix together 13g ground psyllium husk and 280g water and set aside to gel.
2. In the bowl of a stand mixer, mix together 120g millet flour, 115g arrowroot starch, 15g sugar, and 6g salt.
3. To the same bowl, add 160g sorghum sourdough starter, 25g olive oil, and 8g apple cider vinegar.
4. Mix the ingredients in the stand mixer with the dough hook until there are no lumps. It will still be sticky to the touch, do not add extra water.
5. Dust your counter or a cutting board with millet flour or brown rice flour, as well as your hands, then add the dough to the floured surface.
6. Using your hands, spread the dough into a rectangle that is about 1/2 an inch thick. Then, use a bench scraper or knife to divide it into 6 smaller rectangular portions.
7. ​Flip ​each ​of ​the ​ciabatta ​upside ​down, ​so ​the ​floured ​side​ i​s​ u​p, ​onto ​a ​piece ​of ​parchment ​paper. ​Don't ​brush​ o​ff ​the ​excess ​flour. ​Cover ​with​ a​ ​warm, ​damp ​towel ​and ​leave ​to ​rest ​for around ​6 hours. ​
8. One our before baking, put ​a b​aking ​stone ​in t​he ​lower m​iddle ​rack ​of ​the oven and a cast iron pan on the bottom rack of the oven. Then, ​preheat ​the o​ven ​to ​475 ​degrees f​ahrenheit, ​letting i​t ​preheat ​with t​he ​stone and cast iron pan ​inside. ​​
9. When it is time to bake, slide​ the​ parchment​ paper​ with​ the​ rolls​ onto​ the​ baking​ stone. Place​ 5-6​ ice​ cubes​ into​ the​ bottom​ skillet​ or​ baking​ tray,​ close​ the​ oven​ door​ and​ immediately​ reduce​ the​ oven​ temperature​ to​ 425 degrees Fahrenheit. Let bake for 10 minutes, being sure not to open the door, so the steam stays inside.​
10. After​ the​ 10​ minutes,​ open​ the​ oven​ door​ to​ let​ out​ the​ steam​ and​ remove​ the​ bottom​ skillet​ or​ baking​ tray.​ Close​ the​ oven and​ bake​ for​ 15​ minutes​ longer​ until​ the​ rolls​ are​ deep​ golden​ brown.
11. ​Remove​ the​ ciabatta​ rolls​ from​ the​ oven​ and​ cool​ them​ on​ a​ wire​ rack, ​letting ​them ​cool ​for ​at ​least ​an ​hour ​to ​fully ​set ​before ​slicing.

Tips & Alternatives

• If you do not have a baking stone or cast iron pan, you can use baking sheets, with the baking sheet flipped upside down for the one replacing the baking stone.
• Although her recipe states that you can use brown rice flour instead, my attempts at substituting with brown rice flour came out gummy and with poor crumb structure.
• I have tested both with whole psyllium husk and ground psyllium husk, as well as instant yeast and active yeast, as recommended in her recipe, and those swaps are effective.
• I have tried swapping out the sugar for maple sugar, and this swap is effective as well.