Description
This Easy Small Batch Ciabatta Rolls recipe yields soft, airy, and flavorful rolls perfect for any meal. Using a simple mixture of ingredients and a slow fermentation process with stretch and folds, these artisan-style rolls develop an open crumb and crisp crust without the need for kneading. Ideal for home bakers seeking bakery-quality bread in a small quantity.
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 (1 hour rise time): In a small cup, dissolve the instant yeast in lukewarm water and stir until combined. Let it sit for 2 minutes until it starts bubbling and develops a yeasty aroma. In a large bowl, combine the flour and salt, then pour in the yeast mixture. Whisk until fully incorporated, scraping down the sides to ensure no dry flour remains. The dough will be very sticky with about 80% hydration. Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour to rise.
- Stretch and Fold the Dough (1.5 hour rise time): Wet your hands to prevent sticking and gently stretch and fold the dough by pulling each edge into the center, one at a time. This should take less than a minute. Cover again with plastic wrap and rest the dough for 30 minutes. Repeat this stretch and fold process two more times, resting 30 minutes after each fold. After three rounds, the dough should have nearly doubled in size.
- Shape the Dough (40 minutes rise time): Transfer the sticky dough to a floured surface. Lightly dust the dough with flour, then gently shape it into a rectangle without pressing too much to preserve air bubbles. Roll the dough into a log and seal the edge. Divide the log into 4 to 5 equal pieces and space them at least two inches apart on a floured surface. Let the dough proof for approximately 40 minutes until puffed.
- Bake the Ciabatta Rolls: Preheat the oven to 420°F and place a pan filled with water at the bottom of the oven to create steam. Transfer the proofed dough pieces carefully onto a parchment-lined 8×12-inch baking tray, dusting with flour as needed for handling. Once the oven is steaming hot, slide the tray in and immediately spray water over the rolls to encourage crust formation. Bake for 20 minutes. Remove from oven and let cool for 20 minutes before serving. Test for doneness by tapping the bottom; it should sound hollow.
Notes
- The high hydration dough is sticky but this is essential for a light, airy crumb.
- Using instant yeast shortens the rise time compared to active dry yeast.
- Steam in the oven is crucial for developing a crusty exterior.
- Handle the dough gently to retain the gas bubbles for an open texture.
- Room temperature affects fermentation speed; warmer rooms speed up rising.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
