Little Ciabatta
Small artisan ciabatta rolls made from scratch
Soft, airy little ciabatta rolls with a golden crust, perfect for sandwiches or as a dinner roll.
Equipment
Ingredients
Ingredients
lukewarm water (lukewarm)
410 ml
instant yeast
7 g
bread flour
500 g
salt
10 g
olive oil
15 ml
Instructions
Mix the dough
Whisk water and yeast together, then add flour and salt and mix until completely combined without flour lumps.
Oil and rest
Drizzle the dough with olive oil, cover and rest for 20 minutes.
Stretch and fold - first round
Wet your hand, grab the dough from underneath, lift high without breaking and fold down. Repeat 4 times, turning the bowl each time. Flip and fold in half.
Rest after first folds
Cover and rest for 20 minutes.
Stretch and fold - second round
Repeat the stretch and fold process, then flip and fold in half.
Final rest
Cover and rest for 1 hour to develop gluten and air pockets.
Preheat oven with steam
Place a roasting dish with water in the bottom of the oven. Preheat oven to 220°C.
Prepare baking tray
Line a large baking tray with parchment paper and brush with olive oil.
Shape the dough
Flour work surface and top of dough. Turn dough out gently. Flour top and gently stretch into rectangle from underneath without deflating.
Cut into portions
Flour dough surface and cut into 15 equal pieces.
Final rest on tray
Place pieces on prepared tray, cover and rest for 15 minutes.
Bake with steam
Bake for 8 minutes with steam, then remove the water dish.
Finish baking
Bake for another 6-10 minutes until golden. Reduce temperature if browning too quickly.
Original recipe
Storage
Cool completely before freezing. Slice and add butter/cheese before freezing if desired. Defrosts in 2-3 hours.
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