Ciabatta Rolls
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 20 hrs 55 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g wheat flour type 550
- 0.25 teaspoon ¼ dry yeast
- 10 g salt
- 330 ml water
- some flour for the work surface
Print Recipe
Pin Recipe Instructions
- Mix the flour, dry yeast and salt in a bowl the day before. Briefly stir in 330 ml of cold water with a wooden spoon. Cover the dough and let it rest for 18 hours at room temperature (18-21 °).
- The next day, generously sprinkle the work surface with flour. Gently slide the soft dough out of the bowl and flip the dough card over first from the right and left, then from the top and bottom. Repeat this process 1 to 2 more times until the dough is noticeably firmer.
- Then cut the dough in half and divide each half into four pieces. Shape each piece of dough into a kind of bag and place it on the baking sheet lined with baking paper. (I always put the dough seam down.) Cover the baking sheet with a damp cloth and let the dough rise for 2 hours.
- Preheat the oven to 250 ° C top / bottom heat 30 minutes before the end of the walking time.
- At the end of the walking time, put the baking sheet in the oven (middle rail), reduce the heat to 230 ° C and bake the rolls for about 20 - 30 minutes.
- 200 Kcal per roll
- Good Appetite!
- PS: If you like, you can moisten the dough pieces with water before baking and sprinkle with poppy seeds, sesame seeds, etc.
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