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 2-3 hours or so. It must be warm and soft or you will handle the dough too much and lose the large air bubbles. Only pat the dough - DO NOT FOLD AND FORM - you squish too many air bubbles!

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

Stretch the dough into a rectangle about 3/4 inch thick. Cut into rectangles or triangles, any size you want. 18 rolls make a nice size for hamburger buns or hot sandwiches.

Place on 1 or 2 sheet pans, allowing more room for rise. Use parchment or a silpat.

Cover the rolls with plastic wrap or a damp towel 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*. Put the cast iron pan in for steam. Spray the loaves with water just before going into the oven. Sift a thin layer of flour on top if you want to. 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. Or cover for softer crusts.
~In bosch mixer bowl with dough hook:
15 oz freshly mixed sourdough starter
Measure and warm to 95*:
8 oz filtered water
6 oz milk  
1/2 oz olive oil
Pour over starter.

Sprinkle over starter and liquid:
1 T yeast
Let sit a few minutes to soften the starter.

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

1 minute
5 minutes
2 minutes #1 (adjust liquid and flour)*
1 minute #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. *I usually need to dribble in just a bit more water so the dough slides down when I stop mixing but still cleans the bowl.

Here you have a choice!

~Immediately put it to rise in the refrigerator. It will double or even triple in size. You can keep in the refrigerator up to 2 days.

~Cover dough and let rise about 2 hours until doubled.

Cookbook Home | About | Search