Ciabatta Rolls

Updated at: Mon, 18 Mar 2024 08:51:35 GMT

Step 1

The night before baking, add the water to a jar and the yeast. Give it a quick stir and then add the flour. Mix well, cover and leave for 12 hours.

Step 2

The following day, add 180g warm water to your mixing bowl with 250g all purpose flour. Put onto mix on a low speed for 2 - 3 minutes until well combined. Then cover with a tea towel and leave for 20 minutes (this helps to hydrate the dough).

Step 3

Then add 40g of warm water, the yeast, salt and all of the biga. Start on a low speed until well combined and then turn up to full speed for 5 - 6 minutes.

Step 4

The dough should now be strong and elastic.

Step 5

Add a little olive oil to a bowl and transfer the dough into it. Cover and leave for 30 minutes.

Step 6

Then we're going to do 4 - 6 stretch and folds. With a wet hand, pull the dough until you feel resistance and fold over. Cover and leave for another 30 minutes.

Step 7

Repeat 4 - 6 stretch and folds and cover again. Leave to rise at room temp for one hour.

Step 8

Transfer the dough onto a well floured surface and slice into 4 equal pieces.

Step 9

Place each piece of dough onto a piece of baking paper and carefully shape into a rectangular ciabatta shape. Sprinkle some flour onto top and cover with a tea towel for 30 minutes.

Step 10

Pre heat your oven to 250c/480f. Place a cast iron or oven proof tray at the bottom and put the kettle onto boil.

Step 11

Pour the boiling water into the cast iron/tray to create steam.

Step 12

Place the ciabatta onto a baking stone or if you don't have one a metal baking tray.

Step 13

Bake for 10 minutes and then remove the water.

Step 14

Bake for another 6 - 8 minutes until a deep brown crust has formed.

Step 15

Remove and leave to cool on a wire rack for 10 - 15 minutes.

Step 16

Slice and enjoy!

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