How To Make Chewy Ciabatta Rolls

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Rustic ciabatta rolls are soft and airy with a golden crispy crust.  These chewy rolls have a larger crust-to-bread ratio, so are perfect for  toast or sandwiches!

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– 1 teaspoon instant yeast – 240  grams room temperature water (approximately 1 cup + 1 Tablespoon) – 300 grams bread flour (approximately 2 ¼ cups) – 1 teaspoon salt

Ingredients Needed

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In a small bowl, dissolve instant yeast in room temperature/lukewarm water. Stir to combine, and let it sit for 2-3 minutes. The mixture should create small bubbles.

Recipe Instructions

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In a large mixing bowl, combine bread  flour and salt. Pour in yeast mixture and stir until well-combined using  a fork or large spoon. Make sure you scrape down sides of bowl so  that there are no bits of flour or dough left behind. Your dough will be  very wet and sticky.

Recipe Instructions

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Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour. Depending on the temperature of your kitchen, this may take less or more time.

Recipe Instructions

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Wet your hands and begin the stretch-and-fold process: Grab one edge of your dough and stretch it up and then towards the  center of the dough. Repeat this process with all four sides of dough. Cover with plastic wrap and let dough rest for 30 minutes.

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Repeat this step 3 more times, every 30  minutes, for a total of 4 stretch-and-folds (totaling 2 hours). Your  dough should be doubled in size after this step.

Recipe Instructions

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Transfer dough to a floured surface (your  dough will be very sticky). Sprinkle top of dough with a small amount of  flour and shape it into a rectangle by gently pulling the dough from underneath. We want to be very gentle during this step so as not to deflate our air bubbles that we just spent time creating.

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Place parchment paper on a baking sheet and sprinkle generously with all-purpose flour.

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Roll the dough into a log and press the edge to seal. Divide the rolled dough into 4 equal parts using a bench scraper or bread knife, and place each piece onto floured baking sheet (using a bench scraper or sturdy  spatula will help with this step). Let the dough rest uncovered for 40  minutes.

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Fill a large baking pan with water and  place it in the bottom of your oven. Preheat the oven to 420 degrees F,  and allow it to create a steam bath in your oven.

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Spritz  rolls with water (not necessary but will help them along) and bake for  20-25 minutes, until golden brown and nicely crisp on the outside. Let rolls cool completely on a wire rack before using.

Recipe Instructions

SERVE AND ENJOY!

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