Homemade Ciabatta Bread Rolls

• Baking & Spices

  • 4 1/2 cups Flour
  • 2 1/4 tsp Kosher salt
  • 1 1/2 tsp Star platinum yeast, Red

• Oils & Vinegars

  • 1 tsp Olive oil

• Prepared

  • 1 Biga starter from the previous day

• Liquids

  • 3/4 cup Temperature water, regular
  • 2 1/2 cup Water

Found on foodnessgracious.com

Description

Directions

• Combine the 1/4 teaspoon yeast with the first cup of water and dissolve. Let stand for 10 minutes.
• Take one teaspoon of this water and add it to the 3/4 cup regular water. Dispose the first yeast water.
• In a medium sized bowl, add the flour and water and mix together to form a stiff dough.
• Cover with plastic wrap and leave on the counter overnight.
• Next day combine the flour, yeast and salt in a bowl.
• Add the water and mix gently. Add the biga from the previous day and mix it through the dough.
• Squeeze the biga to break it up, itll still be slightly stringy and chunky but the dough will get smoother.
• The dough will be sticky, dump it onto a well floured surface and dust again with flour. Carefully turn it over multiple times to knead it adding just enough flour to prevent it sticking. A dough scraper is an excellent tool to use for this task.
• Transfer the dough to a large bowl which has been coated with olive oil. Cover again and let sit for about three hours or until the dough has doubled in size.
• Dump the dough back out onto a floured surface and fold it in three times like folding a letter. Cut into roughly 9 square pieces. Transfer each piece to a towel which has been heavily dusted with flour seam side down.
• Let the rolls sit covered for another hour. Preheat the oven to 450 degrees F and dust a pizza stone or some baking trays with a little cornmeal.
• After an hour, carefully flip the rolls over transferring them to the stone or baking trays finishing seam side up.
• Bake in the oven for about 20 minutes ending with a nice golden color on the top and bottom of the rolls.