Ciabatta Rolls Recipes

ITALIAN CIABATTA BREAD ROLLS

Steps:

• For Starter - Mix well - 1 and 1/3 cup all purpose flour, 1 tsp yeast, 1 cup warm water and 1/2 tsp sugar. Cover and leave at room temperature to ferment for at least 4 hours (or until dough doubles in size)
• For Dough - Stir the risen starter and let it rest for 5 minutes. In meantime, in a small bowl, add 4 tbsp warm water, 1/2 cup warm milk, 1 tsp sugar, 1 & 1/2 tsp salt, 2 tbsp oil and mix well. Sprinkle yeast over the rested starter. Add milk and oil mixture and 2 cups of all-purpose flour. Mix well. Transfer to a flour dusted board and knead adding 1 tbsp flour at a time until dough comes together. Knead the dough for 5 to 6 minutes. Transfer the dough to an oiled bowl, swirl the dough in bowl to apply oil all over. Cover and leave at warm place to rise for 2 hours (until it triples in size.)
• Shape the Dough - Punch the dough, transfer to a floured surface. Gently roll the dough to make a 12 inch rectangle. Divide it in four portions.
• Shape the Dough - Sprinkle a baking sheet with 2 tbsp of all-purpose or semolina flour. Shape each half into a small rectangle by folding it like letter (tucking the edges inside). Transfer each folded rectangle to baking sheet, folded ends facing down and place'em in 2 lines, 3-4 inch apart.
• Bake - Preheat oven at 425 Fahrenheit. Cover with kitchen towel and let rise at room temperature for 60 minutes (or until almost doubles in size) , then bake for 22-25 minutes or until tops are brown and bottom of rolls sound hollow when taped.
• Transfer to a cooling rack. Serve warm or let the bread cool completely, then wrap in plastic wrap and freeze for later. To defrost, I microwave frozen bread for 2 minutes at low power.

CHEF JOHN'S NO-KNEAD CIABATTA

Steps:

• Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
• Punch dough down with a spatula and fold it over a few times.
• Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
• Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.

CIABATTA

Steps:

• Make the starter: Using your hands, combine flour, yeast, and water in a bowl. Gently work to form a ball. Cover with plastic wrap, and let stand at cool room temperature until it has risen slightly and is bubbling, 12 to 15 hours.
• Make the dough: Whisk together flour and yeast in a large bowl. Add water and starter, and stir with a rubber spatula until mixture comes together in a slightly sticky, loosely formed ball of dough. Cover with plastic wrap, and let rest for 20 minutes.
• Gently turn dough onto an unfloured work surface. Sprinkle with salt, and drizzle with oil. To incorporate oil into bread, use the heel of one hand to stretch half of the dough away from you at the same time your other hand is stretching the other half toward you. Fold in half, and repeat until oil has been completely incorporated (dough will no longer have a sheen to it and there should be no oil on work surface).
• To knead: Gather dough, lifting it above work surface. Hold one end of dough close to you while you cast the other end in front of you, onto the surface. Pull the end of dough in your hands toward you, stretching it gently, then fold the dough in half on top of itself. Repeat: Lift, cast, stretch, and fold. Knead the dough until it is smooth, supple, and elastic, 8 to 10 minutes. Use a dough scraper to clean the surface as needed, adding the scraps to the dough. (Dough will be very sticky, but avoid adding more flour until the end, when it may be necessary to add a very small amount. Add the flour to your fingers, not the dough.) Form into a ball.
• Place dough in a lightly oiled bowl. Cover with oiled plastic wrap. Let rise at cool room temperature for 45 minutes.
• Gently turn dough onto a lightly floured surface. (Do not punch dough to deflate.) Fold into thirds, as you would a business letter. Then fold it in half crosswise. Return to bowl, cover, and let rise at cool room temperature until it has almost doubled, at least 75 minutes.
• Gently turn dough onto a lightly floured surface. Using a dough scraper or a knife, divide dough into 2 equal portions. Cover with oiled plastic wrap, and let rest for 20 minutes.
• On a lightly floured surface, spread each portion of dough into a rectangle that's roughly 6 by 4 inches. (Be careful not to deflate bubbles.) Fold dough into thirds again, as you would a business letter, pressing seams with lightly floured fingers. Place dough, seam side down, on a generously floured linen towel or a baking sheet lined with floured parchment. Cover loosely with oiled plastic wrap, and let rise at cool room temperature until it has almost doubled and a floured finger pressed into side leaves a slight indentation, 40 to 50 minutes.
• Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 500 degrees. If using a linen towel, gently transfer dough to a parchment-lined baking sheet. Just before baking, stretch each portion into a 10-by-4-inch rectangle. Immediately dimple entire surface with lightly floured fingers. Pour 1/2 cup hot water into skillet in oven. Slide bread and parchment onto baking stone.
• Immediately reduce oven to 450 degrees. Bake, rotating once, until bread is golden brown, sounds hollow when bottom is thumped, and interior registers 205 degrees on an instant-read thermometer, 15 to 20 minutes. Let cool on wire racks. Bread is best the day you make it.

NO KNEAD CIABATTA ROLLS

Steps:

• In a large mixing bowl add flour, water and dry yeast. Give a nice stir with a fork.
• Add extra virgin olive oil and salt. Mix well with a fork until all flour is incorporated. Make sure to scrape the bowl to get all the flour stuck at the bottom of the bowl.
• Cover the bowl with a lid or a plastic wrap and a kitchen towel.Let rest for 30-60 minutes.
• Slide the spatula down the bowl on the side, pull it out stretching and folding the dough back on itself.
• A few inches apart from the first fold do the same manipulation, repeating the folding process as many times as needed to finish a whole round around of the bowl.
• Cover the bowl with a lid or a plastic wrap.Place in the fridge overnight or for at at least 8 hours.
• Using a spatula or wet hands do the stretching and folding process as before.As you fold the dough you'll notice how it's now a lot more stretchy and starts to gain structure.
• Cover the bowl with ciabatta dough with a lid or a plastic wrap and a kitchen towel.Let rest until doubled in size.
• Once ciabatta dough has doubled in size do stretching and folding process again.Cover and let rest until doubled in size.
• This time around it should take the dough less time to rise to double in size compared to previous proofing.
• Repeat folding process as in previous steps and let ciabatta dough rise for the last time until doubled in size.The dough result: now the dough is full of air with amazing big bubbles.
• Generously dust your work surface with flour.Flip the bowl upside down and let the dough come out assisting yourself with a silicone spatula scraping the sides of the bowl.Generously dust with flour.
• Gently arrange the dough into a rectangular shape assisting yourself with dough scrapers.
• Using floured dough cutter/scraper divide the dough first into 2 long loaves, than each loaf into squares. Six or 8 square of this amount of dough is ideal.
• Transfer ciabatta rolls on a baking sheet lined with parchment paper.
• It's best to do it by sliding the dough scraper under each ciabatta bun. Avoiding touching it with your hands as this will deflate the dough and deform the shape.
• Cover the baking sheet with a linen towel or an old tablecloth and let rest for 20-30 minutes.
• In the meantime preheat the oven to 450F (230C).
• Once your oven is preheated to the right temperature, place your baking sheet on the middle rack and immediately spray water on the bottom and on the sides of the oven using a spray bottle. This will create steam for the perfect rise in the oven.
• Bake ciabatta rolls in a preheated to 450F (230C) oven for 12 minutes. Then reduce the heat to 375F (190C) and bake for another 10-12 minutes.

CIABATTA

Steps:

• To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
• To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
• Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
• At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
• Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

CIABATTA GRINDER SALAD SANDWICH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
• Place sliced rolls on the prepared baking sheet (if the top half of roll rocks from side to side too much, slice a tiny bit of the top off). Place 1 slice of provolone on each slice of bread. Tear up the remaining slice of provolone to cover any open bread areas.
• Bake in the preheated oven until melted (not browned), about 8 minutes. Remove from oven; leave the oven on.
• Fold two pieces of turkey onto two slices of bread. Fold two pieces of ham onto the other slices of bread.
• Layer 2 slices of soppressata on top of the turkey. Fold 2 slices of prosciutto onto ham. Place four pepperoni pieces on top of each bread half.
• Sprinkle slices with some of the Parmesan cheese. Place back into the oven and let bake until pepperoni is looking crispy, about 12 minutes.
• While slices bake, make the grinder salad. Add mayonnaise, red wine vinegar, garlic, oregano, salt, pepper, and pepper flakes to a bowl. Whisk to combine.
• Add lettuce, onion, and pepperoncinis to the dressing. Toss to coat.
• Remove sandwiches from the oven. Top 2 of the ciabatta slices with tomato slices. Using tongs, place a layer of salad on top of the tomatoes. Sprinkle with more Parmesan cheese.
• Place the non-salad slices on top of the salad ones. Cut each sandwich in half and serve.