We Knead To Bake #14 : Ciabatta Rolls (Bake Your Own Bread)
F.
    Ingredients
    For the Biga:
    • 1/3cup water
    • 1/4tsp yeastdry active
    • 1/2cup all-purpose flour
    For the Ciabatta Dough:
    Instructions
    1. First make the Biga. In a small bowl, dissolve the yeast in the water. Add the flour and stir to form a thick, gloppy paste. Give it a good fifty or so brisk stirs to build up the gluten. Cover and let sit at room temperature eight hours or overnight. The next morning, the biga will look soupy with bubbles dotting the surface.
    2. The next morning, dissolve the yeast in the water in the bowl of your food processor. (I used my food processor and the instructions here are for using that. If you want instructions for using the stand mixer, please the original recipe.) Scrape the Biga into the water and break it up with your spatula or squeeze it between your hands, so that it loosens up and breaks into stringy blobs.
    3. Add all of the flour and the salt. Stir to form a very wet dough. Let this rest for 10-20 minutes to give the flour time to absorb the water. Run your processor on the lowest speed until the dough (which will be like a very thick batter) leaves the side of the bowl and wraps itself round the centre/ blade and looks u201cstretchyu201d, but smooth and shiny. Do not run the processor long enough that it heats up and warms up the dough.
    4. Scrape the dough out onto a well-floured work surface. Dust your hands with flour too. Lift and stretch the dough slightly to form a rough rectangle. Now stretch the side away from you and fold back about halfway onto the dough. Stretch the side nearest you and fold over, like a three-fold envelope. See these videos of how this is done. Let the dough rest for about 10 minutes. Slightly lift the dough and repeat the stretching and folding exercise twice more with a ten minute rest in between. The exercise is to aid gluten development since the dough is too wet to knead. This also traps the gases inside the dough which will create the u201cholesu201d in the bread.
    5. After the third stretching and folding, gently lift the dough and place it in a well u2013oiled bowl/ container. Cover and let it raise until triple in volume (this will take about 3 hours).
    6. Dust your work surface heavily with flour. Line your baking sheets with parchment. Using a spatula, gently loosen the dough from the container and let it slide out onto the work surface. Take care not to deflate the dough. Dust the top of the dough with more flour. Using a pastry scraper gently shape it from the sides into a rectangle of sorts. Cut the dough into 2 or four equal sections. These videos show how the shaping is done.
    7. Let the dough rest for about 10 minutes. Slightly lift the dough and repeat the stretching and folding exercise twice more with a ten minute rest in between. The exercise is to aid gluten development since the dough is too wet to knead. This also traps the gases inside the dough which will create the u201cholesu201d in the bread.
    8. After the third stretching and folding, gently lift the dough and place it in a well u2013oiled bowl/ container. Cover and let it raise until triple in volume (this will take about 3 hours).
    9. Dust your work surface heavily with flour. Line your baking sheets with parchment. Using a spatula, gently loosen the dough from the container and let it slide out onto the work surface. Take care not to deflate the dough. Dust the top of the dough with more flour. Using a pastry scraper gently shape it from the sides into a rectangle of sorts. Cut the dough into 2 or four equal sections. Watch the videos show how the shaping is done.
    10. Brush your hands with flour. Working gently but swiftly, scoop the loaves (or the rolls) one at a time from the work surface to the parchment lines baking sheets. Let the loaves (or rolls) rise, uncovered, for 30-40 minutes. When ready to bake, they should look pillowy with many bubbles just beneath the surface.
    11. Preheat the oven to 250C (475F) while the loaves are rising. Bake for about 30 minutes, until puffed and golden brown. Cool the loaves/ rolls completely before eating.
    Recipe Notes

    This recipe makes 2 Ciabatta loaves or 4 Ciabatta rolls.


    This is also being YeastSpotted!