Simple day ciabatta rolls – Mel’s kitchen cafe

These simple day ciabatta rolls are chewy and airy and can be used in sandwiches or side dishes. They only take a few hours to make, not two days!

Now you can make amazing Ciabatta rolls in the comfort of your own kitchen – you will want. They are so nice!

What makes ciabatta different from other breads

The classic Ciabatta dough is made from four simple ingredients: flour, water, salt and yeast. It also has higher hydration, which means the dough is wet and sticky than the more classic yeast dough that needs to be kneaded.

Higher hydration (and how to mix the dough and shape) means that the Ciabatta has a delicious chewy quality with airy, fluffy crumbs. Traditional ciabatta usually takes two days. However, the recipe for ciabatta rolls on the same day only takes a few hours.

We skipped the Biga overnight (a dough starter that sat overnight) instead, using more yeast and using stretching techniques as the dough rises.

The dough is easy to mix Hand in a bowl – no kneading or stand mixer is required.

Stretching technology

The key element of this simple day ciabatta recipe success is the way the dough stretches and folds while resting.

1. After mixing the dough, let it rest until fluffy.
2. Stretch the dough 3 to 4 times by pulling it to the top of the dough (and then turn the bowl and repeat).
3. Let the dough rest again until fluffy, then stretch again and fold again.
4. Let the dough rise until doubled.

Stretching method strengthens The structure and elasticity of the dough. As you repeatedly stretch and fold, the dough will go from a moist and fluffy texture to a smoother and solider texture. It also introduces air and volume into the dough to help give ciabatta those iconic ventilated pockets.

Shaping Ciabatta Volume

As the Ciabatta dough rises, you may notice large or small bubbles throughout the dough.

When the dough is ready to roll into rolls, gently pour the dough onto the lighter flour counter No degassing (i.e. completely degassing) dough.

Gently press the dough into a thick rectangle and cut into squares or rectangles. Do this again No Manipulate air to emerge from the dough.

As the rolls rise and bake, they will produce a wonderfully airy, chewy, fluffy crumbs, one of the most pleasing features of ciabatta bread.

Don’t worry about rolling all the rolls into a uniform shape and have the perfect top and edges. The Ciabatta roll looks a bit rustic! This is part of their appeal.

Follow instructions for mixing, stretching and folding, shaping and rising to make sure these simple day ciabatta rolls are as delicious as their more involved two-day corresponding recipes.

How to serve ciabatta volumes

Enjoy delicious ciabatta rolls:

• As a bread side dish for any number of meals (think: pasta and soup, especially!)
• Cut into thin slices and make garlic bread
• Used as a sandwich – Cold cut sandwich or hot panini sandwich
• Bake and spread with butter and jam

I’ve been making these rolls in the morning lately so we can simplify the sandwich for dinner. Our latest favorites: Grilled and buttered ciabatta rolls + grilled chicken + honey mustard + Havarti cheese + bacon + lettuce + tomato. so good.

Hope you enjoyed this recipe for easier ciabatta rolls. They are really incredible!

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Easy day Ciabatta roll

yield: 10 To 10 volumes

Preparation time: 30 minute minute

Cooking time: 15 minute minute

Rise/rest time:: 3 Hour HRS 15 minute minute

Total time: 4 Hour HRS

• 2 cup ((460 g) Very warm water (105 to 110 degrees F)
• 1 Spoon ((10 g) Instant yeast
• 4 cup ((568 g) Bread flour
• 1½ teaspoon ((9 g) salt

Chef ModePrevent the screen from becoming dark

• In a large bowl, stir together water and yeast. Let stand for 5 to 6 minutes until the yeast is foamy.

• Add the flour and salt and mix until combined, without dry stripes. The texture of the dough will fluffy.

• Cover and wait for 45 to 60 minutes until the dough is swollen.

• Stretch and fold the dough: Moisturize your hands with cool water so that the dough won’t stick. Pull the dough upwards and fold it over the top of the dough. Turn the bowl about a third of the turn, then stretch and fold repeatedly. Do it again.

• Cover and rest for 45 to 60 minutes. Repeat stretch and fold (3 to 4 stretches and fold around the dough).

• Cover and allow the dough to rise on warm, waterless spots until doubled in size, 1 to 1 1/2 hours.

• Line up two and a half pans with parchment paper, grease lightly with cooking spray, and set aside.

• On a light flour counter, gently scrape the bowl on its side to release (or let gravity do the job) so that the dough pulls out of the bowl and enters the counter Don’t let go. You don’t want to get rid of the air bubbles that form during stretching, folding, and rising.

• Gently pat the dough into a rectangle about 8×12 inches, at least 1/2 to 3/4 inch thick.

• Use a pizza knife, bench spatula or sharp knife to cut the dough into about 8 or 10 squares or rectangles. Do not deflate the dough when cutting.

• Place the rolls on prepared plates, spaced about 1 to 2 inches apart. Cover and raise until noticeable swelling, 45 to 60 minutes.

• Preheat the oven to 425 degrees Celsius. Place a pot of hot water on the bottom oven rack while preheating the oven or throwing a few ice cubes into the bottom of the oven (make sure they don’t fall on the glass door), and place the paper tray in the oven.

• Bake for 15 to 16 minutes until golden and bake.

Rise time: If any, use the proof function on the oven to accelerate the remaining time between stretching and wrinkles (no more than 90 to 100 degrees Celsius). Or place a bowl of warm water at the bottom of the oven (keep the oven off, but turn on the oven) and place the bowl of dough on the rack above. If using a warm oven, the dough rest time/rise time will be reduced to about 15 to 20 minutes. It can stretch/fold when it is noticeably puffy. Likewise, a warm oven (as indicated above) can be used to accelerate the dough’s massive growth after stretching/folding and after shaping.
flour: Can be used instead of bread flour. With all-purpose flour, the rolls may not be as chewy and fluffy.

author: Mel

course: bread

gourmet food: American, Italian

method: bake

Serve: 1 roll,,,,, Calories: 182KCAL,,,,, carbohydrate: 36g,,,,, protein: 6g,,,,, Fatty: 1g,,,,, Saturated fat: 0.1g,,,,, sodium: 352mg,,,,, fiber: 1g,,,,, sugar: 0.2g

Recipe source: Kitchen Café from Mel