Description
These easy small batch ciabatta rolls are perfect for homemade artisan bread with a crispy crust and airy, chewy interior. Made with simple ingredients and using a no-knead, stretch-and-fold method, the rolls develop great texture and flavor through multiple rise times and steam baking. Ideal for sandwiches or serving alongside soups and salads.
Ingredients
Ingredients
- 1 teaspoon instant yeast
- 240 grams water, at room temperature (approximately 1 cup)
- 300 grams all-purpose flour (approximately 2.5 cups)
- 1 teaspoon salt
Instructions
- Prepare the Dough: In a small cup, dissolve instant yeast in lukewarm water and stir. Allow it to sit for 2 minutes until it bubbles and smells yeasty. In a large bowl, combine the flour and salt. Pour in the yeast mixture and whisk until fully combined, scraping sides so there’s no dry flour remaining. The dough will be very sticky with about 80% hydration. Cover bowl tightly with plastic wrap and let it sit at room temperature for 1 hour to begin fermentation.
- Stretch and Fold the Dough: Moisten your hands with water and stretch the edges of the dough into the center, folding each side one at a time. Wet hands prevent sticking. Cover with plastic wrap and rest for 30 minutes. Repeat this stretch and fold three times total, with 30-minute rests between each fold. This process takes about 1.5 hours and helps build gluten strength while the dough rises and roughly doubles in size.
- Shape the Dough: Transfer the sticky dough to a floured surface. Sprinkle a bit more flour on top, then gently pull the dough underneath to form a rectangle without pressing out the air pockets. Roll it into a log and press the seam to seal. Divide the log into 4 or 5 equal pieces and place them spaced at least 2 inches apart on a floured work surface. Let them rest and proof for about 40 minutes.
- Bake the Ciabatta Rolls: Preheat your oven to 420°F and place a pan with water on the bottom rack to create steam. Transfer the proofed dough pieces carefully onto a parchment-lined 8×12-inch baking tray, dusting with flour as needed because the dough will remain sticky. Just before baking, spray the dough with water to encourage steam formation. Bake for 20 minutes until the crust is golden. After baking, cool the rolls on a rack for at least 20 minutes. To check doneness, tap the bottom; it should sound hollow.
Notes
- Use room temperature water to properly activate the yeast without killing it.
- The dough will be very wet and sticky, which is characteristic of ciabatta, so avoid adding too much extra flour.
- Applying steam during baking helps develop a crisp crust.
- Allowing the rolls to cool fully before slicing ensures the crumb sets nicely.
- If your kitchen is cooler, the fermentation and proofing times may need to be extended slightly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
