I love bread. Lots of carbs, thats what I love. And the smell of French baguettes at the bakery are just the best thing ever! I wish I could wear that smell as a perfume! These ciabatta rolls smelled just like those and were perfect for sandwiches and burgers! Crusty and crunchy exterior with a soft and warm mid, with that perfect crumb. Doesn’t get any better! I paired these with my Nando’s burger recipe, which I will link to it soon! So check out that recipe too.
Preparation Time 10 minutes
Proof Time 12 hours
Bake Time 25 minutes
Yields 4 Ciabatta Bread Rolls
Ingredients
350 grams bread flour
315 grams warm water - between 40-42c
7 grams salt
3 grams instant yeast
10 grams olive oil
Instructions
Mix all the ingredients together in a large bowl until well combined. The dough will be quite wet. Allow the dough to rest for 30 minutes
Stretch and fold the dough. So pull the dough up from in front of you, fold it back over the middle. Turn the bowl 90 degrees clockwise and repeat this step 3 more times. Make sure your hands are wet so that the dough doesn’t stick to them. Rest the dough for another 30 minutes.
Repeat the coil folds another 3 more times. Rest 30 minutes between each of the coil folds.
Cover the bowl with cling film and chill in the fridge overnight. We want to cold proof this dough.
The next day: place the dough on a well floured surface. Divide the dough into 4 portions. Proof the dough on the counter for 1 hour until doubled in size.
Preheat the oven to 250c. Place a heatproof baking tray with water in the oven in the bottom level. This will help create steam.
Arrange the ciabatta dough rolls on a lined baking sheet. Bake in the oven at 250c for 15 minutes. Remove the steam bath and turn the heat down to 210c and bake for a further 10 minutes.
Remove from the oven and cool to room temperature before serving.
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