• In a mixing bowl, whisk together the active sourdough starter and water until mostly dissolved.
• Then, add the flour, salt, and olive oil and mix until the flour has absorbed all the water.
• Cover the bowl with plastic wrap and let it rest for 30 minutes.

Add the inclusions

• After the dough has rested, sprinkle a little of the Parmesan and herbs over the surface of the dough, then lift and fold one portion of the dough up and over to enclose them.
• Repeat this process, adding a bit more cheese and herbs, then folding the dough over until you’ve finished all of your stretches and folds and used all of the inclusions
• Once all of the inclusions have been added, cover the dough and let it rest for 30 minutes.
• Continue with 3 more rounds of stretch and folds, spaced about 30 minutes apart. Each time, lightly dampen your hands, gently lift and stretch one side of the dough up, then fold it over itself, rotating the bowl and repeating on all sides until the dough feels tighter and more elastic.

Transfer the ciabatta dough to the proofing container

• After all 4 stretch and folds have been completed, transfer the dough to your rectangular proofing container. Anything around 8.5 cups will work.
• Once the dough has increased in volume by 50-75%, cover it and transfer it to the refrigerator for 8-36 hours.

  For the dough to increase by 50-75%, it can take anywhere from 5-8 hours depending on the temperature in your home. Mine took 6 hours @ 72 degrees F.

Shape the dough

• The following morning, remove the dough from the refrigerator and line a baking sheet with parchment paper. Additionally, spray a little non-stick oil on the parchment paper.
• Liberally flour your work surface and the top of the dough. It is a sticky dough, so don't be shy about using enough flour.
• Using a silicone scraper tool or silicone spatula gently loosen the sides of the dough from the container. Then, invert the container onto the work surface and allow the dough to naturally fall out.
• Sprinkle flour over the entire surface of the dough and gently pat the dough into a 15×9 rectangle.
• Then, use a bench scraper to cut the dough into 12 pieces. I like to “mark” the dough first by dusting it lightly with flour and dragging my finger or the scraper to draw guide lines—one down the center, then five evenly spaced lines (about 2.5 inches apart)—so it’s easy to see where to cut.
• Place each piece of dough onto the baking sheet about an inch apart, sprinkle with a little flour, & cover with oiled plastic wrap or a large proofing bag and allow it rest for 1-2 hours in a warm spot.

Bake the Parmesan herb sourdough ciabatta rolls

• When ready to bake the rolls, preheat your oven to 475 degrees F and bake for 10 minutes. Reduce the temperature to 450 degrees F and bake for 8-10 minutes more or until the bread starts to brown.
• Remove from the oven and allow the bread to cool for 10-15 minutes and enjoy warm. Parmesan herb sourdough ciabatta rolls are lovely with a garlic herb butter!
• Any leftover sourdough ciabatta rolls can be stored in an airtight container or bread bag for 3-4 days on the counter.