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Ciabatta Classica - Rolls
Prep Time : 00h 10
Cooking Time : 00h 18
15 Rolls
Preparation Time: 10 – 12 minutes
Proofing and Resting Time: 60 – 70 minutes
Baking Time: 18 – 20 minutes
Outcome: 15 Rolls
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 100 g Ciabatta Classica
- 400 g Wheat flour (Type 550)
- 7 g Instant yeast
- 250 ml Water, cold, approx.
Method
- Mix all Ingredients with a spiral mixer for 3 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
- Scale the dough into 50 g pieces, cover the dough pieces and start the Intermediate proof for 15 minutes.
- Mould the dough in your preferred shape. We recommend long and oval shape.
- Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
- Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
- The oven should have a temperature of 230°C when you put the rolls in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the rolls for 18 - 20 minutes.