The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabattini (Ciabatta Rolls)

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occidental's picture
occidental

Ciabattini (Ciabatta Rolls)

Today I made Ciabatta Rolls from the formula found in "Local Breads".  This is of course a very wet dough but since there isn't really shaping involved it's pretty fun to work with.  Instead of loaves I stretched the dough out and used a pizza cutter to make rolls. 



 


I placed these on parchment and let rise for about 30 minutes, until they start to get 'pillowy' - yes a very technical state of dough.


 


Pop them in the oven and in a few minutes you have great rolls.



 


Sorry, no crumb shots, these are for a potluck tomorrow.  They are really light though so I'm pretty sure the crumb is as you would expect, open and chewy.


 

Comments

meadmaker's picture
meadmaker

This is such a great idea.. perfect for making sandwiches and it gives more crust per serving. Thanks!

salma's picture
salma

This is a super idea for little sandwiches.  One more must try!!!


Salma

makrma4's picture
makrma4

Fantastic idea!  Thanks for sharing.  I may use this for mini ciabatta pizzas, dividing in quarters.  That way everyone in my family can top their own.

avatrx1's picture
avatrx1

Your rolls look wonderful but your dough looks stiffer than the ciabatta recipe I use.  How were you able to get the cut rolls off the counter and onto a baking surface.  Did you have to cut them ON the baking surface?


I have some ciabbata dough in the fridge that perhaps I'll try this with.  Not sure how long to bake them though.  Currently the dough recipe I use takes 15 - 20 minutes depending on the mood of my oven on any one particular day.  :-)


-susie

occidental's picture
occidental

I used Leader's recipe found in Local Breads and it clocks in at 85% hydration so it is by no means a stiff dough.  As far as transferring goes, I used plenty of flour bottom and top to prevent sticking to the surface and the cutter, then transferred using a thin metal spatula to parchment for the rise.  Baking took about 15 minutes - color wise to a fairly deep tan before any of the thinner air bubbles start to burn on the crust.  I'm not a big fan of lots of flour on the crust so I did a quick brush with the pastry brush to remove the excess. 

avatrx1's picture
avatrx1

Thanks for the info.  I new ( approx a year) to baking this type of bread and I'm not familiar with the Local Breads book(?).  I'm not sure what the hydration of my ciabatta dough is.  It's very similar to the "can't hurt your kitchenaid" recipe but I add 70g of my starter (hydration varies) and sub 30g of olive oil for some of the 1 C water.  I literally pour it onto my parchment which has a little bit of flour on it.  I then sprinkle a little flour on top, let rise while my oven is heating.


I"ve started spraying a light mist of water on the parchment all around the dough before putting it in the oven and it gets a really good rise.  Today's bake I"ve added some chopped Rosemary to the dough.  I"m anxious to try the rolls version.


-susie

scottv's picture
scottv

do you cook on the parchment paper?

occidental's picture
occidental

Yes.  After the rolls rise for ~30 they aren't coming off without a lot of work, which will cause them to deflate.  Just slide the parchment onto a peel and then onto the stone or baking sheet.