Ciabatta Rolls
I had been thinking about bread making for so long, but I have always put it in the too hard basket. Then one day I tried making a no knead bread, that was easy, then I tried a few more, they were easy, then I also made a few kneaded breads and I realised I was wrong, bread making is not hard at all, it's actually quite easy.
One thing I hate is going to the shops just for bread, and as I have one kid left at school, I had to go every second day at least, just to buy bread. So after trying a few loaves, which I would slice and make sandwiches with, I still wanted to get a few bread rolls happening. Then I came across this recipe.
Firstly, I had to buy the containers I needed. Now luckily my supermarket had a sale on these containers, I got a 3 pack for $8. Bargain. Why you need this size is when the dough proves in the fridge overnight, it expands and nearly fills up this container. The rectangle shape and the size of the container makes it easier to shape once it comes out.
Once you have mixed your ingredients, you need 2 hours to tend to this bread, now you will only do about 2 minutes of work on the dough in those two hours, but you need to be around. This is when I clean the house. I set my timer for 30 minute intervals, clean the house, stretch and fold the dough, clean the house, stretch the dough. In those two hours, I have decluttered my house. It's brilliant.
These rolls are amazing. The crust is slightly crisp and thin and the inside is light and fluffy. They have a great bread flavour.
One thing I hate is going to the shops just for bread, and as I have one kid left at school, I had to go every second day at least, just to buy bread. So after trying a few loaves, which I would slice and make sandwiches with, I still wanted to get a few bread rolls happening. Then I came across this recipe.
Firstly, I had to buy the containers I needed. Now luckily my supermarket had a sale on these containers, I got a 3 pack for $8. Bargain. Why you need this size is when the dough proves in the fridge overnight, it expands and nearly fills up this container. The rectangle shape and the size of the container makes it easier to shape once it comes out.
Once you have mixed your ingredients, you need 2 hours to tend to this bread, now you will only do about 2 minutes of work on the dough in those two hours, but you need to be around. This is when I clean the house. I set my timer for 30 minute intervals, clean the house, stretch and fold the dough, clean the house, stretch the dough. In those two hours, I have decluttered my house. It's brilliant.
These rolls are amazing. The crust is slightly crisp and thin and the inside is light and fluffy. They have a great bread flavour.
This is great sandwich bread and is great for two days. After the second day I toast it or use it in a sandwich press and it is perfect.
Buy yourself kitchen scales they work best in recipes like these. I can't tell you how many different measures I get for 1 cup flour. Scales make things easier and more accurate.
When I double the recipe, I use two containers.
This is so easy to make, I've made it a few times now, and the results are always amazing. Give this a try, it won't disappoint.
Buy yourself kitchen scales they work best in recipes like these. I can't tell you how many different measures I get for 1 cup flour. Scales make things easier and more accurate.
When I double the recipe, I use two containers.
This is so easy to make, I've made it a few times now, and the results are always amazing. Give this a try, it won't disappoint.
Recipe
Recipe adapted from www.youtube.com/watch?v=IBLhiBFvdvw
Makes 3 rolls
2g instant dry yeast
6g sugar
4g sea salt
6g olive oil
175g warm water
225g bread flour
you need:
1 rectangle container 22.5cm x 16cm
(if doubling the recipe make it in two containers)
1 x Pastry scraper
6 ice cubes
Makes 3 rolls
2g instant dry yeast
6g sugar
4g sea salt
6g olive oil
175g warm water
225g bread flour
you need:
1 rectangle container 22.5cm x 16cm
(if doubling the recipe make it in two containers)
1 x Pastry scraper
6 ice cubes
In your container add the yeast, sugar, salt, olive oil and warm water. Give it a stir with a fork. Add in your flour, stir the flour in until you have no dry flour left. It will be wet and sticky and will not look like bread, yet.
Get a kitchen timer, you are about to start the stretch and fold phase, this takes 2 hours. Set your timer to 30 minutes.
Cover your container and leave on your bench. On a piece of paper, note the time, say it's 9am. Start your timer. Go do something else for 30 minutes. I use this time to clean my house. An timer makes sure you don't get distracted.
Get a kitchen timer, you are about to start the stretch and fold phase, this takes 2 hours. Set your timer to 30 minutes.
Cover your container and leave on your bench. On a piece of paper, note the time, say it's 9am. Start your timer. Go do something else for 30 minutes. I use this time to clean my house. An timer makes sure you don't get distracted.
Using my 9am start time, at 9:30am I do my first stretch and fold, as shown in the video below. A damp hand (you can use two hands) makes this step easy, as the dough does not stick to a damp hand. Once you have done the stretch and folds, flip the dough over so the smooth side is on top. Press down gently on the dough to make it even in thickness. Once it's done, cover your container again and leave on your bench for another 30 minutes. Now you will repeat this step 3 more times, using my example, I would do it at 10am, 10:30am and at 11am. Each time you stretch and fold you will see the dough becoming lighter and fluffier and air pockets start to form. It's amazing.
After your last stretch and fold, cover your container and place it in the fridge overnight, it needs 12-24 hours.
The next day, just before you start shaping your dough, preheat your oven to 230C/210C fan forced.
Place one oven rack on your bottom level in your oven. Place a 20cm x 30cm baking pan on this rack, in this pan you will place ice cubes later on to create steam in your oven.
Using an oven tray that comes with your oven, turn it upside down and place it on the second from the bottom level in you oven, you will bake your bread on this tray, putting it in upside down makes it easier to slide the rolls onto it.
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Preheat your oven for 40 minutes. This is the time you need to shape and prove your bread once more.
Place one oven rack on your bottom level in your oven. Place a 20cm x 30cm baking pan on this rack, in this pan you will place ice cubes later on to create steam in your oven.
Using an oven tray that comes with your oven, turn it upside down and place it on the second from the bottom level in you oven, you will bake your bread on this tray, putting it in upside down makes it easier to slide the rolls onto it.
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Preheat your oven for 40 minutes. This is the time you need to shape and prove your bread once more.
Now take the dough out of the fridge, it will be plump, fluffy and full of air pockets.
On a clean bench, dust a rectangle of flour about 4cm wider than your container onto your bench. This dough is sticky, you need flour here now to help you work with it.
Dust the top of the dough in the container with flour also.
On a clean bench, dust a rectangle of flour about 4cm wider than your container onto your bench. This dough is sticky, you need flour here now to help you work with it.
Dust the top of the dough in the container with flour also.
Turn you container over onto your floured bench, but hold it in the air, a centimetre from your bench, let the dough gently fall out onto the flour. Dust the top of the dough with flour.
Now you need to shape the dough and make it into a rough rectangle, evenly thick. You need to be gentle here as you don't want to lose all of your air bubbles. If the middle is puffy, just flour your hands and place them underneath the dough and stretch it out from underneath. This does not need to be perfect, it gets easier every time you make it.
Now you need to shape the dough and make it into a rough rectangle, evenly thick. You need to be gentle here as you don't want to lose all of your air bubbles. If the middle is puffy, just flour your hands and place them underneath the dough and stretch it out from underneath. This does not need to be perfect, it gets easier every time you make it.
Now using your pastry scraper, cut the dough into 3 or 4 pieces. Sprinkle the cut sides with flour, they will be sticky.
Now place a sheet of baking paper on a flat baking tray, one that is large enough to fit the rolls on it, side by side, with gaps in between, if you don't have a flat tray, just turn a baking tray over.
Using your floured scraper, slide the scraper under one roll and flip the roll onto the baking paper, be careful to place it nicely so all the rolls fit on the tray. Repeat with the other 2 rolls. Gently brush off excess flour. You can use your scraper to fix up your shapes, I don't as I like the rustic look.
Now place a sheet of baking paper on a flat baking tray, one that is large enough to fit the rolls on it, side by side, with gaps in between, if you don't have a flat tray, just turn a baking tray over.
Using your floured scraper, slide the scraper under one roll and flip the roll onto the baking paper, be careful to place it nicely so all the rolls fit on the tray. Repeat with the other 2 rolls. Gently brush off excess flour. You can use your scraper to fix up your shapes, I don't as I like the rustic look.
Cover with a clean tea towel and rest for 30 minutes.
Now it's time to bake. Place 6 ice cubes in a bowl.
Grab your tray with your rolls and take it to the oven. Pull out the tray that is in your oven slightly and slide the baking paper with your rolls off the cold tray and onto the hot tray, push the tray back in and now quickly put the ice cubes into the baking pan on the shelf below. Close the oven and bake for about 18 minutes, until your rolls have puffed up and have browned to your liking.
Once done, slide the rolls on the baking paper back onto the cold tray, then place on a cooling rack to cool. Leave for 10 minutes, then they are ready to eat.
Now it's time to bake. Place 6 ice cubes in a bowl.
Grab your tray with your rolls and take it to the oven. Pull out the tray that is in your oven slightly and slide the baking paper with your rolls off the cold tray and onto the hot tray, push the tray back in and now quickly put the ice cubes into the baking pan on the shelf below. Close the oven and bake for about 18 minutes, until your rolls have puffed up and have browned to your liking.
Once done, slide the rolls on the baking paper back onto the cold tray, then place on a cooling rack to cool. Leave for 10 minutes, then they are ready to eat.
Enjoy!
