Ciabatta Rolls
Delicious ciabatta rolls with a light texture, perfect for overstuffed sandwiches.
Equipment
- Mixer
- baking sheets
- measuring cups
- measuring spoons
- Mixing Bowls
- oven
Ingredients
Preferment
- 1.5 cups King Arthur Unbleached All-Purpose Flour
- 1 cup water, cool
- 1/16 teaspoon instant yeast
Dough
- all of the starter preferment
- 2 teaspoons instant yeast
- 3 cups King Arthur Unbleached All-Purpose Flour
- 2.25 teaspoons table salt
- 2 tablespoons King Arthur Baker's Special Dry Milk or nonfat dry milk
- ⅔ cup water, lukewarm
- 3 tablespoons olive oil
Instructions
Bake Mode
- To make the preferment: Mix the preferment ingredients until well combined. Cover and let it rest overnight or up to 15 hours.
- Place all dough ingredients into the mixer bowl and beat at medium speed for 7 minutes.
- Transfer the dough to a greased bowl, cover, and let it rise for 2 hours. Perform a fold and let it rise for another hour.
- Lightly grease work surface and two baking pans. Grease your hands.
- Turn the dough out onto a lightly greased surface, pat into a rectangle and cut into 12 squares.
- Transfer the rolls to baking sheets, leaving space between them.
- Cover the rolls and allow them to rise for 2 to 3 hours. Preheat the oven to 425°F.
- Spritz the risen rolls with lukewarm water, dimpling each one with fingers.
- Bake the rolls until golden brown, about 18 to 20 minutes. Cool on a rack.
- Slice crosswise and add fillings. Store leftovers wrapped at room temperature.
Notes
For an extra-crusty crust, add steam to your oven instead of spritzing with water.
Nutrition
Serving: 1rollCalories: 171kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 372mgPotassium: 116mgFiber: 1gCalcium: 9mgIron: 1mg
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