Small Batch Ciabatta Rolls
Posted On 21 May 2024
I like ciabatta, but I often make too much and either have to freeze, throw out rotten ones, or give them away. My neighbors hate that last one. Anyway, wanted to be able to make a smaller batch.
Small Batch Ciabatta Rolls
Servings: 4 rolls
Ingredients
- 2.83 grams yeast, active or instant (1 teaspoon)
- 240 grams water, room temperature (~1 cup)
- 300 grams all-purpose or bread flour (20g gluten, 280g AP) (~2.5 cups)
- 6 grams salt (1 teaspoon)
Instructions
- In a measuring cup add the water to the yeast, let sit for 2 minutes (if using instant) or 10 minutes (if using active)
- In a large bowl, add the flour and salt. Pour in the yeast mixture and whisk until fully combined, scraping down the bowl as necessary. As a really sticky dough, I use a flexible, plastic bench scraper and spray a little olive oil on it to assist.
- Cover the bowl with plastic and let sit at room temperature for 1 hour.
- Either using a flexible scraper with a bit of oil on it, or with damp hands, stretch and fold the edges into the center, one edge at a time. Work your way around until you've folded all sides in. A minute, tops. Cover and let rest for 30 more minutes.
- Repeat the stretch and folds again and let rest another 30 minutes.
- Repeat the stretch and folds. Dough should be doubled by this time.
- Transfer dough to a floured surface and sprinkle with a little flour. Gently shape into a rectangle by stretching out from the sides, not by pressing or rolling.
- Roll the dough into a log and pinch the edges to seal. Using a bench scraper, divide into four or five equal parts. Place each piece at least 3 inches apart on a well-floured work surface. Let rest for ~20 minutes.
- Heat your oven to 420℉ and put a pan of water in the bottom. This should give your dough another 15-25 minutes or rising time.
- Line a baking sheet with parchment. Dust parchment with flour or corn meal. Carefully transfer the dough to a parchment. (Optional: slash the tops of the rolls with a lame.)
- Slide sheet into the oven and spray with water. Bake for 20 minutes. Rolls should be 190℉ internal temperature and sound hollow.