Ciabatta Rolls

Updated at: Sat, 25 May 2024 19:05:30 GMT

Step 1

In a small cup, dissolve instant yeast in lukewarm water and stir to mix together (the mixer should start to bubble and develop a yeasty aroma) Let sit for two minutes.

Step 2

In a large bowl add flour and salt, pouring yeast mixture and whisk until fully combined scraping down both sides of the bowl. There should be no dry flour particles visible. The mixture is very sticky and wet with an 80% hydration flour to water ratio.

Step 3

Cover the bowl with plastic wrap and let it sit at room temperature for one hour. Note that a higher room temperature will speed up the fermentation process and will cause the dough to rise faster so be sure to watch if it doubles in size faster

Step 4

Apply some water on your hands. Stretch and fold the dough in the bowl by folding the edges into the center one edge at a time. Wet hands, make it easier to work the dough and it should take less than one minute to fold all four sides. Cover the plastic wrap and let the dough rest for 30 minutes.

Step 5

Repeat the stretch and fold step then cover with plastic wrap and let the dough rest for another 30 minutes. Let it rest for 30 minutes after three rounds of stretch and folds with 30 minute resting periods will rise and approximately double in size.

Step 6

Transfer dough to a floured surface. The dough will be very sticky and that is okay. Sprinkle dough with a little flour and shape into a rectangle by gently pulling the dough from underneath. Be careful not to press the dough because air holes trapped inside might get squeezed out.

Step 7

Roll the dough into a log and press the edge to seal. Divide the rolled dough into 4-5 equal parts and place each piece at least 2 inches apart onto a well floured work surface. Let the door rest for about 40 minutes. This is called the final proofing.

Step 8

Carefully transfer each dough onto a parchment line 8 x 12“ baking tray because the dough is still quite sticky. Dust with flour to help with handling it. Set aside.

Step 9

Fill baking pan with water and place it in the bottom of your oven and preheat the oven to 420°F and allow it toWhere are we fill with steam from the bottom when the oven is ready slide the baking tray in and spray with some water over the dough immediately bake for 20 minutes.

Step 10

Let the bread cool for 20 minutes to check if the bread is done. If you tap the bottom of the bread with your finger. The bread should sound hollow when they are done.

Step 11

Chiabatta rolls are best served and enjoyed on the day they are baked. You can store leftover rolls in an airtight container at room temperature for three days. You can store them in the fridge for up to a week. You can always reheat before serving. If you want to reheat place on a baking tray at 350°F for 6 to 8 minutes or until warm or reheat in an air fryer at 350°F for 3 to 6 minutes to freeze rolls they will last for 2 to 3 months in a freezer bag. Allow the buns to thaw in the fridge overnight before serving or reheating.

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