CIABATTA ROLLS

Ciabatta Rolls (3)

KAF says, “Italy’s light-textured ciabatta bread, with its overnight starter and long rises, develops wonderful flavor. Translated to rolls, ciabatta becomes the perfect vehicle for an overstuffed sandwich. Sturdy enough to hold any filling, these flat rolls — they fit beautifully in the toaster — are mostly crust, meaning you don’t have a lot of bread competing with the cheese, meat, and veggies.”

     I’ve said it before, “I simply cannot make anything without altering it.  I even do it to my own recipes.  *sigh  The original recipe makes 12 rolls.  I normally make about 15, so the baking time is a little longer.  I love topping them with seasonings.  I mention it in the recipe when to add them.  The original recipe says to dent the rolls before baking.  I tried it and wasn’t happy, so I omit that step.  You will see that KAF added instructions to make the ciabatta dough in a breadmaker.

STARTER

  • 1 1/2 cups AP flour
  • 1 cup cool water
  • 1/16 teaspoon instant yeast

DOUGH

  • all of the starter (from above)
  • 2 teaspoons instant yeast (Measure because if using a packet, there will be some leftover).
  • 2 cups AP flour
  • 1 cup Bread Flour
  • 2 1/4 teaspoons salt
  • 2 tablespoons dry milk powder
  • 2/3 cup lukewarm water
  • 3 tablespoons olive oil

Instructions

  1. To make the starter: Mix the starter ingredients in your mixer bowl until well combined. Cover the starter and let it rest at room temperature overnight, or for up to 15 hours. It will become bubbly.
  2. Add all of the dough ingredients to the Starter. If you want to add seasonings to the rolls, i.e. garlic, rosemary, onion, basil, etc. now is the time to do it.  Beat at medium speed, using the dough hook, for 6 – 7 minutes. The dough will be very smooth, soft, shiny, and elastic. Push the dough aside and lightly grease the bowl.  Cover, and let rise for 2 hours, deflating it midway through. Alternatively, knead the dough ingredients in your bread machine using the dough cycle, and allow it to rise for an additional hour after the dough cycle has ended.
  3. Lay silicone sheets on two half-sheet baking pans (18″ x 13″) or similar large baking sheets. Lightly grease them with olive oil. If you don’t have a half-sheet, turn your largest baking sheets upside down and lay your silicone sheet on it.  It will give you a little larger surface.  (Another of my old Indian tricks).
  4. Turn the dough out of the bowl onto a lightly greased work surface. Knead for one minute.  Let dough rest for ten minutes.  I always work with some olive oil on my hands.  It keeps the dough from sticking.
  5. With a bench scraper or sharp knife, divide the dough into 12 – 15 Round each into a ball. Gently stretch the balls into flattened disks. (See photos).  If the dough is fighting you by pulling back, let rest for 5-10 minutes and it will relax.  You can also make loaves of Ciabatta bread instead of rolls.
  6. Transfer the rolls to the oiled baking sheets, leaving about 3″ between them. Roll them over so the top is oiled and sprinkle on poppy seeds, minced onion, sesame seeds, garlic powder, basil, parsley or whatever else you’d like.  I used a combination and press down gently so the toppings remain.  I haven’t tried Parmesan or Romano yet, but I plan on
  7. Lightly cover the rolls with sprayed plastic wrap or a proof cover, and allow them to rise for 2 to 3 hours, or until they’re nice and puffy. Towards the end of the rising time, preheat the oven to 425°F.
  8. Spritz the risen rolls with lukewarm water and place them into the oven. Bake until golden brown, about 18 to 20 minutes. (Depends on size). Remove them from the oven, and cool on a rack.
  9. Slice crosswise, and add your favorite fillings. Store any leftovers, tightly wrapped, at room temperature. You may also freeze them. Rolls may be reheated just before serving, if desired; tent lightly with foil, and heat for about 8 minutes in a 350°F oven.

     Now, you all know that I love taking something that I’ve cooked or baked and create something new from the leftovers.  I made Bruschetta out of Ciabatta Rolls.  I often make Bruschetta from my leftover Italian bread.  Here’s a pic to get your taste buds going.  I’ll be posting more photos and the instructions in another post.

To see the original recipe for ciabatta,  http://www.kingarthurflour.com/recipes/ciabatta-rolls-recipe

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By Tika for CHEW WANNA EAT? © 2016

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Ciabatta Rolls (5)

Ciabatta Rolls

Ciabatta Rolls (4)_crop

Ciabatta Rolls (2)

Ciabatta Rolls (3)

 

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