Bread - Sourdough Ciabatta Rolls 

White flour with a crusty exterior but soft inside. Perfect for Hot melty sandwiches.

~If you have refrigerated the dough, remove from fridge and let it warm up 1-3 hours or so.

~If you are working the dough immediately, not having been refrigerated, gently turn it onto a lightly floured work surface.

Stretch and pat the dough into a rectangle about 3/4 inch thick. Cut into rectangles, any size you want. The original recipe recommends 3 larger rectangles.

Place on 1 lightly oiled Two-Thirds size sheet pan.

Cover the rolls and let them rise until puffy; this should take approximately 30 minutes. But again, if you need to slow it down, refrigerate, or if it isn't too hot in the house, you can let them sit 1 hour or so.

Preheat the oven to bake 500*. Spray the loaves with water and sift a thin layer of flour on top. Bake the rolls for 10 minutes at convection roast 425*. Lower the oven temperature to 375*, and bake for an additional 15 to 25 minutes, until the rolls are a deep golden brown.

Cool uncovered to maintain their crisp exteriors.
In bosch mixer bowl with dough hook:
15 oz sourdough starter
Measure and warm to 95*:
8 oz filtered water
6 oz milk  
1/2 oz olive oil
Sprinkle and mix in:
1 T yeast
Pour over starter and let sit a few minutes to soften the starter.

Add:
20 oz white artisan bread flour from Bob's Red Mill
.75 oz salt

Mix:
1 minute
Rest:
5 minutes
Mix:
4 minutes #1
2 minutes #2

The dough should definitely be on the slack side, but not oozy; a slack dough will yield ciabatta's open crumb, but the rolls also need to be able to hold their shape in the oven.

This dough should undergo a stretch and fold process. Stretch it with wet hands, tuck it into a ball and put it into an oiled or just wet 1 gallon jar for rising. AND take it out after 10 minutes to stretch and tuck again a total of 2-3 times, but be sure it is done within 30 minutes.

Here it becomes a spongy springy ball. Make sure the top is wet as you put it to rise in the jar.

Let it rise on the counter for about 2 hours, until doubled in size. It will rise to the very top of the jar. If you don't have time to work with it, use the refrigerator to slow down the rise. You don't want it to rise out of the jar. You can keep in the refrigerator up to 4 days.

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