Small Batch Ciabatta Rolls
The easy bread to make. Recipe uses a simple stretch and fold method that makes the this bread near foolproof!
Servings: 4 rolls
Calories: 292kcal
Cost: $0.35
Ingredients
- 2½ cups (300g) bread flour
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 cup water
Instructions
- In a medium bowl mix the flour, salt and instant dried yeast.
- Stir in the water to form a sticky dough. Cover the bowl with plastic wrap annd leave it undisturbed at room temperature for one hour.
- Dampen your hands with a little bit of water and begin to stretch and fold the dough in the bowl. Bring each edge towards the middle. Cover the dough with plastic wrap once more and let it relax for 30 minutes. Repeat the above process rwo more times , letting it rest for 30 minutes each time for a total of 90 minutes. At this point the dough will have doubled in size.
- Gently transfer the dough to a floured surface, the dough will still be a little sticky.Dust with a bit more flour and gently shape it into a rectangular shape by gently pulling from underneath. Do NOT press the dough.
- Divide the log into 2 evenly sized sections, placing them on a parchment lined baking sheetwith at least a 2-inch gap between them. Allow them to rest for roughly 40 minutes in the final proofing phase.
- Place a water-filled baking dish at the bottom of your oven. Preheat your oven to 420 F, allowing it to fill with steam generated by the water. Once preheated, put the baking tray inside and spritz water over the dough right away. Bake for 20 minutes.
- Cool bread for about 20 minutes.
Notes
Work dough lightly: Do not press the dough, pressing will deflate the air pockets in the dough.
Create steam in the oven: Applying water to the loaf during the baking process, either by brushing or spraying, results in a crust that is crunchy and crispy.
Nutrition
Serving: 1roll | Calories: 292kcal | Carbohydrates: 58g | Protein: 11g | Fat: 2g | Sodium: 587mg | Fiber: 3g | Sugar: 0.2g
