Bake
Ciabatta Rolls
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6 Reviews
Smaug
October 5, 2023
Well that was interesting. At 90% hydration, this is even wetter tyhan my English muffin dough/batter, which I'd always considered about the limit. In fact if you're not accustomed to handling high hydration doughs, it might be a good idea to try baguettes or something like that first.
I ( started in the morning, so the penultimate (after the folds) rise was overnight in the refrigerator. That way I was forming the rolls with cold dough, which helped some. I used a Silpat (with plenty of cornmeal) for a work surface. This recipe is for a LOT of bread- I made a half recipe. The rolls are also very large (though on the small side for slippers). They use about 150g. of dough each, roughly twice what I used for English muffins asnd burger buns, and as I was going to use them for sandwiches, I made 1 full size
I ( started in the morning, so the penultimate (after the folds) rise was overnight in the refrigerator. That way I was forming the rolls with cold dough, which helped some. I used a Silpat (with plenty of cornmeal) for a work surface. This recipe is for a LOT of bread- I made a half recipe. The rolls are also very large (though on the small side for slippers). They use about 150g. of dough each, roughly twice what I used for English muffins asnd burger buns, and as I was going to use them for sandwiches, I made 1 full size
Smaug
October 5, 2023
#%&@ computer
and six half size. I put the smaller ones in English muffin rings (I also do this for hamburger buns)- it stops the horizontal spread and leaves a straight side that's much easier to split (though no crust on the sides). I baked them in a countertop oven (425 on convection). The layout doesn't really allow for adding steam, but the small space gets pretty humid if the contents are at all damp- at any rate, the crust was all I could ask; crisp but thin enough to be erasily chewed through (my dentist won't let me eat really crusty bread), and the interiors are as should be- an excellent recipe. I also tried cooking a couple on the griddle like an English muffin, which worked fairly well, but without milk they don't really toast like a proper muffin. All in all an excellent recipe.
Pardon the typos, my computer decided to submit the first part before I could proof read it.
and six half size. I put the smaller ones in English muffin rings (I also do this for hamburger buns)- it stops the horizontal spread and leaves a straight side that's much easier to split (though no crust on the sides). I baked them in a countertop oven (425 on convection). The layout doesn't really allow for adding steam, but the small space gets pretty humid if the contents are at all damp- at any rate, the crust was all I could ask; crisp but thin enough to be erasily chewed through (my dentist won't let me eat really crusty bread), and the interiors are as should be- an excellent recipe. I also tried cooking a couple on the griddle like an English muffin, which worked fairly well, but without milk they don't really toast like a proper muffin. All in all an excellent recipe.
Pardon the typos, my computer decided to submit the first part before I could proof read it.
Cheryl H.
September 25, 2023
I followed this recipe exactly as it was written. It was so perfect. I am totally in love with how amazing these rolls turned out with minimal effort. Even though my oven does not keep the proper temperature with the recipe noting the internal temperature. I was able to have perfect ciabatta rolls. Thank you!
Cheryl H.
September 25, 2023
Fantastic recipe. I have a very awful oven (it is only a few years old but it is awful), but these rolls turned out fabulous! Thank you for such a perfect recipe. We will enjoy these weekly.
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