Ciabatta – Bread Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 240 g flour, type 550
- 12 g yeast, fresh
- 125 ml water, lukewarm
- 1 ½ tablespoon milk, lukewarm
- 0.25 tablespoon ¼ olive oil
- 0.75 teaspoon ¾ salt
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl, make a well in the middle and crumble the yeast into it. Add some water and stir gently with a fork. Let rise for about 10 minutes.
- Add the remaining ingredients and use a hand mixer with a dough hook to mix everything into a smooth dough. Cover and leave to rise until the volume of the dough has visibly increased.
- Take the dough out of the bowl, knead briefly on the floured work surface, add a little flour if necessary. The dough should remain relatively soft. Leave covered again until the volume has doubled.
- Divide the dough into 4 portions, but do not knead any more. Shape into ciabatta rolls, place on a baking sheet lined with baking paper and press in regularly with your fingers. Cover the rolls and let them rise for about 90 minutes. The dough only rises a little!
- Bake in a preheated oven at 220 ° C for 20-25 minutes. Brush the rolls three times with water during the first 10 minutes of baking time.
- Remove the rolls from the baking paper and let them cool on a wire rack.
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