Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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!
5. 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.
6. Remove the rolls from the baking paper and let them cool on a wire rack.