How to make classic Ciabatta rolls| Simply delicious and no kneading!

CIABATTA ROLLS

Makes 8

INGREDIENTS
450G (2 cups + ¾ cup + 1 tablespoon)STRONG WHITE BREAD FLOUR
7g sachet ACTIVE DRY YEAST
355ml warm water
2 teaspoons salt
1 tablespoon of olive oil

METHOD
1. Mix together the flour and salt in a mixing bowl make a well in the middle
2. Measure the warm water
3. Dissolve the yeast in the water
4. Add the dissolved yeast to the dry ingredients
5. The dough will be very wet and sticky. Just mix it with a paddle or dough scraper to ensure all the flour is incorporated
6. Cover with cling flim/saran wrap or a damp tea towel and leave to stand in a warm spot for 18 hours to proof
7. After 18 hours generously flour a work surface tip out the dough
8. Knock back the dough and roll it into a log and press to flatten it
9. Cut it into 8 even square rolls
10. Flour baking/parchment paper and place it on top of a baking tray
11. Place the rolls on floured parchment/baking paper
12. Grease a piece of cling flim/saran wrap and cover the rolls
13. Leave the rolls for another 2 hours in a warm spot until doubled in size
14. Pre-heat oven to 220 degrees Celsius /200 Celsius Fan/425 degrees Fahrenheit/Gas 7 Mark 7
15. Just before baking the rolls add 250ml/1 cup boiling water in a pan and place it in the oven beneath where you will place the rolls. This is to create the steam to form the ciabatta’s characteristic crust
16. Bake for 20-30 minutes or until the loaves are golden-brown and the bottom sounds hollow then tapped.
18. Leave to cool completely on a rack.

Delicious crusty rolls. Try them as part of Italian Bruschetta. Check out our recipe coming this week. Enjoy :) x