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.