Ciabatta Rolls

Wednesday, November 4, 2020

I was so excited to find this recipe, because I suck at downsizing recipes and I didn't need a bazillion ciabatta rolls, this was perfect and they turned out perfect.  I would probably divide them smaller next time to get a total of 8 rolls.

Small Batch Ciabatta Rolls

November 04, 2020

Yield: 4 rolls

Prep time:

Cook time:

Total time: 4 hours


1 tsp instant yeast

1 cup (240 g) room temperature water

2.5 cups (300 g) all purpose flour

1 tsp salt



Phase 1


In a 1 cup liquid measuring cup, dissolve the yeast in slightly warmer than lukewarm water and mix together, and allow to sit for 10 minutes until bubbly.


In a large bowl, add the flour and salt, whisk to combine evenly, then pour in the yeast.  Using your hands or some type of sturdy scraper, mmix the dough until it's fully combined - the mixture will seem too wet.


Cover the bowl and leave it alone for one hour.  (I put this in my oven on proof).


Phase 2


Wet your hands to make this part easier - stretch and fold the dough inside the bowl by taking the outer edges and bringing them to the center.  Imagine a round bowl has 4 sides, do all 4 sides.  Re-wrap your dough and rest for 30 minutes.


Repeat phase 2, two more times, for a total of 3 rounds of stretching and resting.  The dough should double in size or close to that.



Phase 3


Transfer the dough to a large enough floured surface to accommodate working with it.  The dough will be very sticky.  Sprinkle with a small amount of flour and try to shape into a rectangle by gently pulling the dough from the underneath.  Do NOT press on the dough to eliminate the air holes.


Roll out the dough into a log (from the rectangle shape) and press the edges together to seal.  Divide into 4-5 equal pieces, then place onto well floured surface, cover and rest for 40 minutes.


Phase 4


Transfer each dough mound to a parchment lined baking tray at least 2 inches apart.  The dough is still going to be sticky, so flour up your bench scraper.


Fill another baking pan with water and place this in the bottom of your oven, then preheat to 420.  When the oven reaches temperature, place the dough filled pan in, spray with water and bake for 20 minutes.


Let the bread cool for 20 minutes.  It should sound hollow when tapped.

These were so good, we used them for burger buns.

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