The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta Rolls

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KMIAA's picture
KMIAA

Ciabatta Rolls

I would like to make ciabatta rolls.  I have no idea whether you shape them, and put them on a baking sheet, or find a pan that would make mini rolls.  Any suggestions?  I was thinking of  mini loaf pans, but am not sure if that is wise.

SylviaH's picture
SylviaH

When I shaped my ciabatta rolls I cut them into roll size squares with my metal dough scraper. 


  I layed my dough onto a well floured surface shaped it into a oblong shape...handling as gently as possible.  I sliced it into three sections the width that I wanted for the rolls.  Then slice each section into the rolls.  I found the metal dough scraper worked very good for cutting the rolls out of the sections.  No knead to do pre-shaping for the rolls.  I baked mine on parchment paper placed onto a pre-heated baking stone.  Pictures sometimes help.  I shaped these roughly into oblong rolls.  I liked the rather rustic looking shapes..they don't have to look perfect...I think it compliments the ciabatta being a shaped rustically.


Sylvia


  Cutting Ciabatta dough for bread or slipper shaped loaves.  Using my dough scraper.


                                                


                                           Ciabatta Rolls from my blog.


 


 

KMIAA's picture
KMIAA

Thank you!  This is how I'll try doing it.  Hope it comes out.  I'd like to have use the rolls for sandwiches.  Have you ever used the rolls for sandwiches in a Panini?

SylviaH's picture
SylviaH

Your welcome, KMIAA.  If I make sandwiches or Panini's I slice the bread oblong wise so the large crumb holes catch the dressings : )


Sylvia

PMcCool's picture
PMcCool

I've had in other places.  Apparently your technique is in wide use.


Paul

KMIAA's picture
KMIAA

Great tip!  Can't wait to get started.

jennyloh's picture
jennyloh

The pictures really help.  I was running out of ideas on how to shape my remaining dough, thanks for sharing the pictures. 

SylviaH's picture
SylviaH

Your welcome!  Pictures as the saying goes...Worth a thousand words and video's too : ) have helped me many a time.


Sylvia

Falsehat's picture
Falsehat

The rolls look splendid.


Please post the recipe.


Thanks

SylviaH's picture
SylviaH

This is a great recipe that came from Flo Makanai post for using her easy 1-2-3 formula for making sourdough bread. http://www.thefreshloaf.com/node/9346/123-easy-formula-sourdough-bread I used King Arthur Bread flour and experienced a very slack dough when making the 1-2-3 formula as some others did and is discussed in the blog...different flours, different results with the 1-2-3 formula.  My dough was perfect for ciabatta rolls and so I cut the dough to make sourdough ciabatta rolls.  The rolls are also pictured on Flo Makanai's post.


The sourdough ciabatta slipper dough pictured in the first top photo is not the same recipe as I used for the rolls.


Sylvia

Gunnersbury's picture
Gunnersbury

At what temperature, and for how long do you bake these beautiful rolls?

SylviaH's picture
SylviaH

It's been a while since I made these but I'm pretty sure they went onto a 500F-550 pre-heated for at least 45 minutes stone .  I then baked them until puffy and browned..probably about 10-15 min.  I bake ciabatta in a very hot oven..so when it hits the stone it puffs..like making pizza.  I turn down my oven if things are browning to quickly...sorry it's been a while and I didn't keep notes.


Sylvia

Gunnersbury's picture
Gunnersbury

Thank you, Sylvia.  I will try to recreate your beautiful rolls at 500 deg and check after the first ten minutes.


Gunnersbury

SylviaH's picture
SylviaH

I found the rolls were posted on page 3 of my blog.  It said I baked them on a pre-heated 485F stone under a foil cover for 10 minutes then I removed the cover and continued to bake them until they were nicely browned.   I use convection heat so in a regular oven it would be closer to 500F.


Sylvia

bobkay1022's picture
bobkay1022

I did a double batch this am. 1/2 rolls and other batch C Bread.  The rolls are out standing for a sandwich. Better than any thing I think we can buy at a store.  I freeze mine and take out 1 or 2 at a time for a sandwich. Nice and chewy crust and delicious moist  crumb for a sandwich.  The bread I cut in thirds and freeze also for garlic toast.


I think my cost of all the rolls and 3 loaves of bread . The Bread flour came  Albertsons at $1.79  for 5 lbs cost about 90 cents for all the bread and rolls  except for the electricity for the oven.


Enjoy Mr. Bob



taurus430's picture
taurus430

Very nice rolls and bread! I have to try Ciabatta rolls as I'm on a roll kick. I made hoagie rolls last week which is similar but this dough was light enriched, having an egg in it, so the crumb was to soft. I like something a little more chewey.  

bobkay1022's picture
bobkay1022

You might like these.  Before I put these in the oven on a Pizza stone . I rolled the loaf onto a piece of parchment paper. Use a 4 inch pastry cutter and put a indentation about 3/4 of the way into the bread in 3-4 places. When they come out of the oven they are crusty and chewey . Most folks love them for a sanwich  good for pulled pork or beef or jusgt a good snack.

Enjoy

Mr.Bob

 

 

 

 

 

  

taurus430's picture
taurus430

Here is my Ciabatta made a while ago. A little on the dense side, I guess from handling it. I use Lehey's no knead method. I'm going to try this for rolls.