Ciabatta Rolls Food

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.

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 (ITALIAN SLIPPER BREAD)

Steps:

• Make sponge: Stir together, warm water and yeast.
• Let stand 5 minutes, until creamy.
• Transfer yeast mixture to another bowl and add room-temp water and flour.
• Stir for 4 minutes.
• Cover bowl with plastic wrap.
• Let stand at cool room temp at least 12 hours and up to 1 day.
• Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
• In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
• Beat on medium for 3 minutes.
• Add salt and beat for 4 more minutes.
• Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
• Note: Dough will be VERY sticky and full of bubbles.
• Cut two pieces of parchment paper, approx 12 inches by 6 inches.
• Place on baking sheet and flour well.
• Turn dough out onto a well-floured surface and cut in half.
• Transfer each half to paper and form irregular ovals approx 9 inches long.
• Dip fingers in flour and dimple loaves.
• Dust tops with flour.
• Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
• At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
• Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
• Remove to cooling racks and repeat with second loaf.

CIABATTA

Steps:

• The night before, make the biga (see tip, below). Stir yeast with 50ml warm water, stand for 10 mins, then add another 80ml warm water. Gradually add the flour in a stand mixer on its lowest setting. Once it's a wet dough, transfer to a well-oiled bowl, cover and leave for 12 hours or overnight at room temperature.
• In the morning, combine the yeast and milk and leave to stand for 10 mins. Tip into a freestanding mixer fitted with a dough hook, add 160ml water, the biga and the olive oil. Then add the flour and 1 heaped tsp salt. Use the dough hook of a stand mixer to combine the dough. Knead for 10 mins until smooth and elastic. Don't worry if it looks very wet, it should to be a very wet dough! Pour into a well-oiled bowl and cover with cling film. Leave to prove for an hour and a half or until doubled in size.
• Once rested, begin to do a series of folds - lift the dough from the edge, pull up, over, then release it. Turn the bowl 90 degrees and do the same again. Repeat so you do a full turn of the bowl twice, or 8 folds. Rest for 30 mins, then repeat the whole folding process once more.
• Heat the oven to 220C/200C fan/gas mark 6. Tip the dough onto a really well-floured surface and cut in half. The dough will feel like a batter and spread across the surface a bit, but don't panic, just work on a well-floured surface, using the flour and a pastry scraper to help move the dough. Shape the dough into 2 large squares (about 20cm x 20cm). Dealing with each loaf at a time, fold the dough in from each side, as if folding a booklet. Flip over, then pick up the roll and place each onto separate well-floured sheets of baking paper. The roll will be very soft, so oil or flour your hands well. Allow to rest for another 30 mins, covered with a floured tea towel. Don't worry if it spreads a little.
• While the dough rests, heat a baking sheet in the oven. Once the dough has rested, slide each of the loaves, along with the baking paper beneath them, onto the hot baking sheet. Bake for 35-40 mins, until the crust is golden and the loaves sound hollow when tapped on the base. Move to a wire rack and cool for an hour before slicing and serving with olive oil and balsamic vinegar.

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:

• Starter: Also called pre-ferment, levain, or poolish (which contains commercial yeast, as in this starter), this is the leavening or rising component of the bread. Turn on a digital scale and weigh your empty container. Deduct the weight of the container by pressing the "tare" function, which resets the scale to zero. Add water to the container and add the pinch of yeast. Tare to zero again, and add the correct amount of flour to the water and yeast. Use a chopstick to stir the starter until the dry and wet ingredients are just mixed. Cover the container with plastic wrap and let rest at room temperature, away from direct sunlight, for 10-16 hours, but optimally 12 hours
• Dough: Place an empty container or bowl onto the digital scale and tare to zero; add water to measure by weight. Pour some of the water into the starter (poolish) and use a rubber spatula to loosen the mass around the edges. Empty contents into a bowl and use the spatula to combine with the remaining water so there are fewer lumps. Stir in honey and olive oil, then stir in yeast. Add flour and salt. Using a wooden spoon, and starting in the middle of the bowl, slowly stir to the edges until most of the flour has been mixed in and hydrated. Dough will be thin and soupy. Stir vigorously with the wooden spoon to bind the dough and bring it together, 1 minute. Pour the dough (which will now have the texture of thick pancake batter) into a bowl coated with nonstick spray. Cover the bowl with plastic wrap and let rest at room temperature, 45 minutes.
• First Stretch and Fold: Combine 1 part fine semolina with 5 parts unbleached white flour to make dusting flour, and generously dust the work surface, a plastic bench scraper, and your hands. Using the scraper, release the batter/soupy dough from the bowl and onto the prepared work surface. Dust the dough with more dusting flour. Use the scraper to stretch the dough by going under it and gently pulling out. Repeat this around the edges of the dough until the mass is the shape of a loose rectangle. Starting at one end and using the scraper under the dough, roll the dough like a tube, about 3-4 times around. Flip the dough so it's seam-side up, and flatten again to a rectangle so the seam stretches left to right. Repeat rolling, returning to a seam-up position. This fold may be difficult as the batter is still soupy, but it should have enough stretch to be manageable. Use the scraper to tuck the sides under, toward the center of the dough, and then quickly and gently place the dough seam-side down in a bowl coated again with nonstick spray. Cover the bowl with plastic wrap and let rest at room temperature, 45 minutes.
• Additional Stretching and Folding: This technique strengthens the dough by folding it over onto itself. This process is repeated 3 times, with a resting period after each stretch and fold. Generously dust the work surface, a plastic bench scraper, and your hands with dusting flour. Using the scraper, release the dough from the bowl (it will still be soupy, but firmer than before) and onto the prepared work surface. Dust the dough with more dusting flour. Use the scraper to stretch the dough by going under it and gently pulling out. Repeat this around the edges of the dough until it's in a loose rectangle. Fold dough in thirds, like a letter, then do the same fold in the other direction. Place the dough back in the bowl coated with nonstick spray, cover with plastic, and let rest at room temperature, 45 minutes. For the third stretch and fold, repeat the steps for the second stretch and fold. Cover with plastic coated with nonstick spray and let rest at room temperature, 45 minutes. For the fourth and final stretch and fold, you will not need as much flour and the dough will be easier to work with. Repeat the steps, but press down on the dough to de-gas slightly before folding. Place dough back in the bowl coated with nonstick spray. Cover with plastic coated with nonstick spray and let rest 30 minutes. Transfer bowl to the refrigerator and chill 12-18 hours.
• Shaping/Fermentation (Proofing): Shape the dough to prepare it for baking, then ferment (proof) it for a period of time to expand the dough and develop flavor. Generously dust the work surface, a wooden board for proofing the dough, a plastic bench scraper, your hands, and the top of the dough with dusting flour. Using the scraper, release the dough from the bowl. Dust the dough and gently stretch it into a square shape, being careful not to let any gas escape. The dough will also spread on its own immediately after it's laid out on the surface. Using a dough scraper, divide the dough into 3 equal pieces. (Alternatively, you can cut the dough into smaller pieces, making smaller ciabattas.) Place on the wooden board and gently coax each piece into a rough rectangle. Spray plastic wrap with nonstick spray and lay it over the loaves. Let the dough rest at room temperature until the loaves have doubled in size, 1½-3 hours.
• Preheating Oven/Baking: Heat the cast-iron skillet while the oven is preheating. By filling the skillet with ice just prior to baking, you will create an optimal environment to steam the bread, resulting in a crispy crust and tender interior. Place cast-iron skillet on the bottom of a cold oven and place baking stone on lowest rack. Preheat oven to 480 F (preferably convection) for 1 hour. Remove ciabatta from refrigerator, remove plastic wrap and generously dust with dusting flour. Generously dust a baking peel or large wooden board with dusting flour. Using a scraper, gently flip each ciabatta, one at a time, onto the baking peel. Transfer ciabatta directly onto the preheated baking stone in the oven. Repeat with smaller ciabattas. Fill skillet with about 1½ cups of ice cubes. Close the door and lower the temperature to 440 degrees F. Bake until golden brown, 20-30 minutes. (If you need to bake in batches, refrigerate additional loaves for up to an hour to slow down fermentation until you're ready to bake. Give the oven time to come back up to temperature, then bake as directed.)
• Cooling, Slicing, and Storing: Let bread cool completely before slicing. This bread is very moist when fresh and dries out quickly; it's best eaten the day it's baked. Ciabatta can be stored wrapped in plastic but it will become soft and lose its crunch over a 6-12 hour period.

WHOLE WHEAT CIABATTA BREAD ROLLS OR LOAVES

Steps:

• Weigh out dry ingredients in your mixing bowl.
• And water.
• Mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
• Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
• Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
• Preheat oven with two pizza stones (one per shelf) to 450°F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
• Turn bread dough out onto a lightly floured countertop and divide into four pieces. You can make four large long ciabatta type loaves at this point or you can continue on and divide each dough ball into 8 pieces for rolls (see below).
• Using a bench knife or scraper, gently form the dough into four long flat loaves. Try not to work the dough to much. If you would like to make ciabatta type sandwich rolls, divide each long loaf into 6-8 short segments using your bench knife.
• Place loaves or rolls on 2 sheets of parchment paper that are roughly the same size as your pizza stones (2 loaves/sheet; 12-16 rolls/sheet).
• Cover** and let rise for 45 minutes.
• After rising, sprinkle the loaves with flour and slash the tops (I do not slash the rolls). ***.
• Place the rolls/loaves in the oven using a pizza peel.**** At the same time, put a cup of ice into the cookie sheet to humidify your oven.
• Bake at 425F for 30-35 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
• Cool on wire racks and enjoy!
• *If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***A sharp serrated knife works well. ****An inverted cookie tray works in a pinch.
• Read more: http://www.food.com/recipe/easy-crusty-bread-rolls-447320#ixzz1dmJ4t9Av.

FOOD-PROCESSOR CIABATTA

Steps:

• Combine flour with salt and yeast in a food processor fitted with a plastic blade. Pulse a few times to mix.
• With the machine running, pour in the olive oil, then all but about 2 tablespoons of the water into the food tube. Mixture should not be stiff enough to be gathered into a ball, nor should it be runny like a batter. It should be elastic and resilient, about the consistency of melted mozzarella cheese. Add a little more water if it is too stiff.
• The dough can be left to rise in the food processor. Replace the cylinder to close the feed tube. Or transfer the dough to a lightly oiled bowl, cover with plastic wrap and set aside to rise.
• Allow the dough to rise at least three hours. It can be left to rise as long as 24 hours.
• Oil a nonstick baking sheet and dust it with flour or cornmeal. Using a spatula, scrape the dough out of the food processor or bowl and onto the baking sheet, allowing it to fall in an oval shape about twice as long as it is wide. Pile the dough so it mounds up to about 2 inches high in the middle. Set aside to rise until doubled, 1 1/2 to 2 hours. Alternately, the dough can be piled into an oiled, floured, nonstick pie or cake pan, 8 inches in diameter.
• Preheat oven to 425 degrees. Dust the top of the bread lightly with flour. Bake for about 45 minutes, until golden brown. Allow to cool completely before slicing.