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Cut open ciabatta roll showing inner crumb
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Easy Ciabatta Dinner Rolls

Crispy on the outside rustic ciabatta with a silky soft airy interior
Course Bread
Cuisine Italian
Keyword Ciabatta dinner rolls
Prep Time 20 hours 15 minutes
Cook Time 20 minutes
Total Time 20 hours 35 minutes
Servings 4 rolls
Author Paul (Scoffs and Feasts)

Ingredients

  • For the Biga
  • 100 ml Water
  • 100 g Bread Flour
  • ¼ Teaspoon Yeast
  • For the Dough
  • 175 g Bread Flour
  • 120 ml Water
  • ½ Teaspoon Yeast
  • 1 Teaspoon Salt
  • 1 tbsp extra virgin olive oil

Instructions

  • Make the biga by mixing the water, bread flour and yeast until fully incorporated and creamy. Cover the mixture with cling film and leave at room temperature for at least 12 hours and up to 20.
  • When ready to make the dough, place the bubbly biga mixture into the bowl of a stand mixer, along with the remaining bread flour, water, and yeast and olive oil
  • Mix on medium speed using beater to incorporate the ingredients togethor (I find beater works better and quicker). Switch out to the dough attachment, scraping down the sides of the bowl when needed until fully incorporated and the dough becomes elastic and pulls away from the sides of the bowl (around 10 minutes).
  • Place dough into well oiled bowl and cover with cling film until 1.5 times the size (around 1 hour)
  • Once risen, fold the dough over itself (around 7 or 8 folds)
  • Let rise till 1.5 times the size, then perform folds again. and let rise
  • While dough rests, preheat oven at maximum heat, placing an empty baking tray or oven-safe frying pan on the bottom of the oven.
  • Remove the dough onto well-floured tea towel and using a dough scraper, manipulate the dough into a long ‘slipper’ shape and portion into rolls. Rest for 20 minutes.
  • When ready to bake, place on a baking tray
  • Add ice cubes to the frying pan in the oven to generate some steam before adding the loaf to bake ( the ice cubes will help to generate steam and result in a crispy crust)
  • Bake for 20 minutes, removing the rolls when browned and sounds hollow when tapped gently.
  • Leave to cool on wire rack then slice

Notes

Hints & Tips:
  • The dough is wet and sticky and can be tricky to shape - use a bench scraper. 
  • The volume of water specified is exact. Measure using a digital scale to ensure you use the correct amounts.