Ciabatta Rolls

Since we’re trying to avoid the grocery store this month, yet Wayne is still packing a lunch to take to work, I thought it was time to experiment in making our own sandwich rolls. The recipe for Ciabatta Rolls comes from King Arthur Flour, although, as usual, I made a couple of adjustments.

This is a recipe that requires planning ahead, because of the multiple, lengthy rising times, but otherwise it’s not too difficult. I was quite satisfied with my first attempt.

The night before baking, mix together the poolish, or starter. In the morning, add that to the rest of the ingredients and  mix up the dough. Then let it rise.

After a couple of hours, give the dough a “fold” if desired. Then return to the bowl and let rise some more. Pat it out into a rectangle.

Cut the dough into squares, place on baking sheets, and let rise again. Just before baking, spritz with water and poke indentations with your fingers.

I baked both pans at the same time, although I used two middle racks. The pan on top was darker and crispier on the top, and the pan on the bottom was darker and crispier underneath. Next time I’ll bake them one at a time so they can be evenly golden top and bottom!

We’re still waiting for the verdict on how these work for sandwiches, but the one I ate hot from the oven slathered with butter was absolutely delicious! 

Ciabatta Rolls

1 batch starter (see below)
3 1/2 cups flour
2 tablespoons dry milk powder
2 teaspoons instant yeast
1 1/2 teaspoons salt
3 tablespoons olive oil
2/3 cup warm water

To prepare starter, the night before making the rolls, combine 1 1/2 cups flour, 1/4 teaspoon instant yeast, and 1 cup cool water in a bowl. Mix well. Cover and let sit for 10-15 hours.

The next morning, combine all ingredients in a large mixing bowl and beat/knead for 7-10 minutes until the dough is smooth and elastic. Cover and let rise for 3 hours.

If desired, after two hours of rising, remove the dough from the bowl, turn and fold it a couple of times, then place back in the bowl to continue rising.

Using greased hands, turn the dough onto a greased counter and pat into an 8x10" rectangle. Cut into 12 squares. 

Transfer each roll to a greased baking pan, leaving 3" between squares. Cover with oiled plastic wrap and let rise for 2-3 hours.

Spritz the risen rolls with lukewarm water and "dimple" by poking them with your finger. Place in a pre-heated oven and bake for 18-20 minutes at 425 degrees.

Cool on rack. Split crosswise and fill with your favorite sandwich fillings.