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  • Ciabatta Rolls: Ingredients

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    bellydanceafrica9540
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    Ciabatta rolls are made with a simple dough of tepid water, instant yeast, flour, salt, sugar and olive oil. The dough is mixed and kneaded until smooth and elastic, then flattened into an oiled baking dish to rise for 2 hours. It is then inverted onto a baking sheet and cut into squares before a final rise. The rolls are baked for 20 minutes until golden brown.

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    Ciabatta Rolls

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    Ciabatta rolls are made with a simple dough of tepid water, instant yeast, flour, salt, sugar and olive oil. The dough is mixed and kneaded until smooth and elastic, then flattened into an oiled baking dish to rise for 2 hours. It is then inverted onto a baking sheet and cut into squares before a final rise. The rolls are baked for 20 minutes until golden brown.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    12 views1 page

    Ciabatta Rolls: Ingredients

    Uploaded by

    bellydanceafrica9540
    Ciabatta rolls are made with a simple dough of tepid water, instant yeast, flour, salt, sugar and olive oil. The dough is mixed and kneaded until smooth and elastic, then flattened into an oiled baking dish to rise for 2 hours. It is then inverted onto a baking sheet and cut into squares before a final rise. The rolls are baked for 20 minutes until golden brown.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    Ciabatta Rolls

    INGREDIENTS: 3/4 cup plus 1 TBS (180 grams) Tepid water (70 - 78 degrees F) 1 teaspoon (5 grams) Instant yeast 1 1/2 cups plus 2 Tablespoons (250 grams) unbleached all-purpose our 3/4 teaspoon (5 grams) Sea Salt 3/4 teaspoon (5 grams) granulated sugar 2 1/2 tablespoons (28grams) olive oil, plus more for oiling the pan and brushing the rolls
    DIRECTIONS: Pour the water into the bowl of a stand mixer tted with a dough hook. Add the yeast, our, salt, sugar and olive oil and stir with a rubber spatula to blend into a dough. With the dough hook, mix on low for 3 minutes. Dough should come together. Mix on high and knead untilit clears the sides of the bowl and collects on the hook, becoming smooth and elastic, about 8 minutes more. Keep an eye on the mixer,as it may move, or walk on the counter. Oil a 7 x 11 baking dish. Scrape the dough into the dish and pat it with oiled ngertips to atten it. Let it rest and relax for 5 minutes, then use lightly oiled ngertips to push and stretch it across the bottom of the dish. Cover with plastic wrap and let the dough rise in a warm, draft-free spot until it has more than doubled in volume and reaches the top of the pan, about 2 hours. Lightly oil a large baking sheet. Uncover the dough and place the baking sheet, right side down, on top of the dough. Invert the dish onto the baking sheet and shake once or twice to release the dough onto the sheet. Use a sharp chefs knife to cut the dough into 6 squares, and use the edge of the knife to push the squares 3 inches apart on the baking sheet. Put 4 short drinking glasses near the corners of the pan and drape a sheet or two of plastic wrap over them so that it covers the dough pieces and keeps them moist but does not touch them. Let the dough pieces stand until they have expanded by about 50%, about 40 minutes. Preheat the oven to 475 degrees. Remove the plastic and glasses and bake the rolls until dark golden brown, about 20 minutes. Brush the hot rolls with olive oil. Let cool completely on the baking sheet before slicing with a sharp serrated knife.

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