Ciabatta
Soft Rolls
Ingredients
- 250 g lukewarm water
- 7 g instant yeast
- Squeeze of honey (about 1 tbsp)
- 1 tbsp olive oil
- 350 g strong bread flour
- ½ tbsp salt
Instructions
Mix the water and yeast, then add honey and olive oil and mix again. Add flour and salt and mix until combined and sticky.
Cover and rest 30 min.
After 30 min, do 4 stretch-and-folds with a damp hand to prevent sticking: reach under the dough, lift gently, fold over, and turn the bowl after each fold. Cover and rest 30 min.
After another 30 min, repeat the process and then cover and rest in the fridge for 10–24 hrs (oil the cling film to prevent sticking, or pull dough away if it sticks).
When ready, prepare a 9″ square dish with parchment and flour. Flour the top of the dough and work surface, then turn the dough out into the dish (use patience or your hand to coax it out).
With floured hands, stretch the dough slightly from underneath, sprinkle more flour on top, and cut into 9 pieces. Make clean cuts; if dough sticks, add more flour. Cover and rest 30 min while the oven heats.
Preheat oven to 210 °C with a small dish of water (≈300 ml) on the bottom rack to create steam.
Bake 15 min, then lower oven to 190 °C, remove the water dish, and bake another 15 min.
Turn rolls out onto a rack and cool at least 20 min before eating.
Enjoy D 🫶
CIABATTA
Ingredients
450 g bread flour
5–7 g instant yeast (1 sachet)
½ tbsp salt
30 ml olive oil
360 ml lukewarm water
InstruCtions
Method
Mix
Add all ingredients to a large bowl. Mix well until fully combined and smooth, making sure there are no lumps of olive oil. A spatula works best.Rest & Stretch and Fold
Cover and rest for 20 minutes.
Wet your hand, then perform 4 stretch and folds, turning the bowl after each fold.
Flip the dough over, fold it in half, cover, and rest for another 20 minutes.
Repeat the stretch and folds (4 folds each time).
You can do 2–3 sets total (2 is fine; 3 gives a bit more structure).
Bulk Rest
Cover and rest the dough for 1 hour.Shape
Line an oven dish or tray with parchment paper.
Lightly flour your work surface.
Turn the bowl upside down and let the dough fall out naturally.
Very gently stretch the dough into a rough rectangle, lifting from underneath and handling as little as possible to keep the air inside.
Cut
Cut the dough down the middle, then cut each half into 4 pieces (8 total).
Use a dough scraper or metal spatula.
Final Rest
Place the pieces onto the prepared baking dish. Cover and rest for 20–25 minutes while preheating the oven to 220°C.
(Optional: place an oven-safe dish of water in the oven to create steam.)Bake
Bake for 18–22 minutes, until golden.
The bread is done when it sounds hollow when tapped on the bottom.Cool
Let cool before cutting, if you can resist 😉
Enjoy D