Whole Wheat Ciabatta Bread Rolls Or Loaves Recipes

CHEF JOHN'S WHOLE WHEAT CIABATTA

Steps:

• Stir 1 cup warm water, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup rye flour, and yeast together in a large bowl. Cover the bowl with plastic wrap and let sit until the sponge bubbles and doubles in volume, 5 to 6 hours.
• Stir 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the the sides of the bowl, cover bowl with plastic wrap, and let dough rise until doubled in volume, 10 hours to overnight.
• Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
• Scrape dough out of bowl onto a lightly floured work surface, press down to remove air, and form into a smooth oval loaf. Place dough on the prepared baking sheet. Dust top of loaf lightly with flour, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 hours.
• Preheat oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
• Remove plastic wrap from risen dough and mist the top of the dough with water.
• Bake loaf in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.

WHOLE WHEAT CIABATTA RECIPE - (4.2/5)

Steps:

• In a large bowl, sift together flours, salt, and yeast. Add two cups water and mix to combine, switching to kneading when it becomes too difficult to stir. If you have a stand mixer with a dough hook, this is the time to bust it out and put it to work. If you are kneading by hand, keep at it, but try to avoid adding more flour to the dough as you knead - ciabatta is supposed to have a wet dough. Knead for five minutes, or until dough is smooth but still sticky. Let dough rest, then add olive oil and knead for another minute. Add flour only if it is really too wet, ie: more of a batter than a dough. Place dough in bowl and cover in plastic wrap. Store in fridge for at least 12 hours and up to three days. About two hours before planning to serve ciabatta, remove dough from fridge. Being sure not to degas the dough, remove dough from bowl and divide into two or three pieces. (I divided mine into thirds and made four burger buns with the third piece.) Gently form each piece into a rectangle and fold into thirds. Roll each piece in flour gently and then place seam side down on a parchment lined baking sheet. Cover with a tea towel or plastic wrap and let rise for 45 minutes. Meanwhile, position oven racks in the middle and very top of the oven, place a rimmed baking sheet (a "steam pan") in the top rack, and preheat oven to 500. After dough has risen, place in oven on middle rack and carefully pour one cup of boiling water in the preheated rimmed steam pan on the top rack. This creates steam, which equals a crisper crust and more delicious bread. Turn oven temperature down to 450 and bake for 20 minutes. My loaves were done at this point, but depending on your oven and other variables you might need a bit more time. Bake until bread sounds hollow when thumped and an instant-read thermometer (a $5 gadget that makes baking so much easier) registers 200 degrees when placed in the center.

WHOLE-GRAIN CIABATTA BREAD(OR ROLLS)

Steps:

• In large bowl, combine water and yeast; stir and let stand for 10 minutes. When yeast is bubbly, add milk, olive oil, whole-wheat flour, oat bran, ½ cup bread flour, and salt and beat for 2 minutes. Cover and let stand at room temperature for 1 hour.
• Add enough remaining bread flour to make a soft dough; beat for 1 minute. Cover bowl and let rise for 1 hour.
• Remove dough to lightly floured surface (dough will be soft and sticky). Grease two 4″ × 10″ shapes on a large cookie sheet and sprinkle with cornmeal. Divide dough in half and shape into two 3″ × 9″ rectangles on the greased areas of the cookie sheet. Let rise for 30 minutes.
• Preheat oven to 400ºF. Place a 9″ pan filled with ½″ of water on bottom rack. Bake bread on middle rack for 20-30 minutes or until loaves are light golden brown and sound hollow when tapped with fingers. Cool on wire rack.
• Yields 2 loaves; 8 servings.
• For Rolls:.
• 2 tablespoons olive oil.
• 3 tablespoons cornmeal.
• Prepare Whole Wheat Ciabatta Bread through the first rising. Punch down dough and turn onto lightly floured surface.
• Divide dough into 6 portions. Using floured fingers, shape each portion into a 3″ × 3″ rectangle.
• Grease six 4″ × 4″ squares on a cookie sheet with olive oil and sprinkle with cornmeal. Place dough onto each cornmeal coated square. Drizzle with remaining olive oil.
• Let rise in warm place until doubled in size, about 45 minutes. Preheat oven to 425ºF.
• Bake rolls for 10-15 minutes or until very light brown. Turn off oven and prop open oven door. Let rolls stand in oven for another 5 minutes. Then remove from oven and let cool on wire racks.
• Yields 6 rolls.
• Note:.
• Creating Steam When Baking Bread.
• Adding steam to the oven when baking bread makes a crisper, thicker crust. There are several ways to do this. You can place a pan with some water in it on the rack below the bread. You can also spritz the loaves with water a few times while the bread is baking. The steam helps keep the bread softer longer, so the crust develops more slowly.