I love Ciabatta Rolls. They are so chewy and crispy on the outside and soft and airy on the inside make them so delicious.
Ciabatta Rolls are actually not that difficult to make from scratch, the dough is a little different to work with. It’s similar to sourdough dough in my opinion. It is a soft wet dough not like play dough. But simple and good.
Ciabatta Rolls or Bread
Makes 8- 10 rolls or 1 loaf of bread
INGREDIENTS:
Biga
- 1/4 cup water
- 1/4 t active-dry yeast
- 1/2 cup all-purpose flour
Ciabatta
- 1 cup + 1 T water
- 1/2 t_ active-dry yeast
- Biga
- 1 cup all-purpose flour
- 1 cup whole wheat flour ( I mill my own flour using a flour mill with hard white wheat berries)
- 1 teaspoons kosher salt
Make the biga the night before just mix and cover with a towel.
The next day mix everything together in a stand mixer and let mix for 8 minutes or so, you want the gluten to develop so when you pull on the dough it stretches x4.
Put the dough in a greased casserole dish covered with plastic wrap and let rise for 1.5- 3 hours or until it fills the pan. I put mine in my oven with the light on and a cup of boiling water underneath it to create a happy yeasty environment for rising.
Then once it fills the pan dump it out on a floured surface, sprinkle with flour and keep your rectangle shape. Use a pizza cutter wheel and cut into 8 or 10. square rolls or make it loaf shaped and put it on cookie sheets or in a loaf pan depending on if you are making rolls or bread. I used a spatula to transfer the dough from the counter to my two cookie sheets that I lined with wax paper. I put 5 on each cookie sheet.
Preheat the oven to 425 degrees and let your dough rise for at least 30 min covered with a towel. Bake for 15–25 minutes. I usually bake for 15 minutes but I live at high altitude so it can vary depending on where you live. Let cool and enjoy.
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