Ciabattina Rolls

Aug 27

MAKES

8 rolls

TAKES

Prep time: 15 hours 35 minutes (includes overnight rest + rise times)
Cook time: 25 minutes
Total: 25 hours 55 minutes

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✻ ABOUT THIS RECIPE

I’ve eaten more of the beautiful crusty loaves that emerge from the ovens at Wheatfields Bakery in my hometown of Lawrence, Kansas, than any other bread. I’m especially fond of their miniature take on ciabatta, oversized rolls perfect for sandwiches. They have a crisp crust and a light, fluffy interior, the result of a highly hydrated dough, which gains structure during multiple long rests.

INGREDIENTS

Biga (Preferment)

210 g / 1 ¾ cups bread flour

> 1 g / ¼ teaspoon instant dry yeast

226 g / 1 cup room-temperature water (about 75°F / 25°C)

Dough

420 g / 3 ½ cups bread flour, plus more for dusting

6 g / 2 teaspoons instant dry yeast

10 g / 2 teaspoons kosher salt

340 g / 1 ½ cups warm water (about 110°F / 45°C)

biga (above)

semolina flour or cornmeal for dusting

More Baking Fun This Way:

METHOD

1. The night before you want to make the bread, mix the biga: In a medium bowl, mix the bread flour, yeast, and water with a spatula until well combined. Cover the bowl with plastic wrap and let sit in a cool place for 12 hours (overnight); if your ambient room temperature is higher than 75°F / 45°C, let the dough rise at room temperature for 6 hours, then refrigerate for the remaining 6 hours.

2. When you’re ready to make the bread, mix the flour, yeast, and salt together in a large bowl. Add the water and biga and mix with a spatula until the mixture forms a ball. Then continue to mix with the spatula until the dough develops some gluten structure and appears smoother, 4 to 5 minutes. The dough will be very sticky (almost soupy)—never fear, that’s how it’s supposed to be!

3. Transfer the dough to a greased bowl, cover with plastic wrap, and let proof until doubled in size, about 1 hour.

4. Using greased hands, fold the dough over onto itself (in the bowl) 3 to 5 times. Cover and proof for another 1 hour and 15 minutes, or until the dough is visibly puffy.

5. Set a sifter over a bowl, fill it with a few scoops of bread flour, and sift flour onto your work surface. Turn the dough out onto the floured surface, and sift flour generously over it—be fairly generous (the dough is quite wet). Gently stretch the dough out on the floured work surface, forming a rectangle shape about 9 x 12 inch / 23 x 30 cm. Cut the dough into 8 equal squares (about 3 x 4 ½ inch / 8 x 10 cm each).

6. Line two baking sheets with parchment paper, lightly dust the parchment with semolina flour or cornmeal, and transfer the dough squares to the sheets. As you place each roll on the baking sheet (4 rolls per sheet, staggered), squish it slightly into a slightly smaller square (it’s okay if it’s somewhat uneven). Use your hands to dust just a little more bread flour over each roll. Cover loosely with a clean kitchen towel and proof the rolls in a warm place until visibly puffy, 45 minutes to 1 hour.

7. Preheat the oven to 450°F / 232°C with the racks in the upper and lower thirds. Just before you’re ready to bake, fill a 9 x 13 inch / 23 x 33 cm baking pan with ice cubes (about 1-2 quarts / 1-2 liters). Place this pan on the lower oven rack and place one pan of rolls on the top rack.

8. Bake the rolls for 18 to 22 minutes, until the internal temperature is at least 205°F / 96°C and they are evenly golden brown. Remove from the oven and bake the second pan of rolls. You can just leave the baking pan on the lower rack for the second round of baking (it will still provide steam while you bake the second pan) or refill it with a few more scoops of ice cubes before continuing. Cool the rolls for at least 15 minutes before serving.