These no-knead ciabatta rolls are one of the simplest ciabatta breads you can make at home. With just a few basic ingredients and a handful of easy steps, you can bake delicious Italian bread right in your own kitchen.
INGREDIENTS
- 2 ½ cups (400g) packed bread flour
- 1 ⅓ cups (300g) water
- ½ teaspoon instant dry yeast
- 2 tablespoons (20g) extra virgin olive oil
- 1 ½ teaspoons (8g) salt
INSTRUCTIONS
The Night Before: Prepare the Dough (5 min)
- In a large mixing bowl, combine the flour, water, and dry yeast. Stir with a fork.
- Add the olive oil and salt, mixing well until the flour is fully incorporated. Scrape down the sides of the bowl to ensure no flour is left behind.
- Cover the bowl with a lid or plastic wrap, then place a kitchen towel over it. Let the dough rest for 30-60 minutes.
Fold the Dough (1st Time) (2 min)
- Using a spatula, slide down the sides of the bowl, pulling the dough out, stretching it, and folding it back on itself.
- Repeat this folding process, working your way around the bowl until you’ve done a full round of folds.
Overnight Proofing in the Fridge
- Cover the bowl again with a lid or plastic wrap and let the dough rest in the fridge overnight or for at least 8 hours.
Next Morning: Fold the Dough (2nd Time) (2 min)
- Use a spatula or wet hands to stretch and fold the dough, noticing its increased elasticity and structure.
- Cover the bowl and let the dough rest until it has doubled in size.
Fold the Dough (3rd Time) (2 min)
- Once the dough has doubled, repeat the stretching and folding process.
- Cover the dough and allow it to rise until doubled in size again. This time, it should rise more quickly.
Fold the Dough (4th Time) (2 min)
- Repeat the folding process one more time. Let the dough rise until doubled in size once more, resulting in a dough full of airy bubbles.
Shape Ciabatta Rolls
- Dust your work surface generously with flour.
- Gently flip the bowl upside down to release the dough, using a silicone spatula to scrape any remaining dough from the sides.
- Shape the dough into a rectangular form, using dough scrapers if needed.
- With a floured dough cutter or scraper, divide the dough into two long loaves, then cut each loaf into 6 or 8 squares.
- Transfer the ciabatta rolls to a baking sheet lined with parchment paper, using the dough scraper to lift them without touching the dough (to maintain its structure).
- Cover the baking sheet with a linen towel or tablecloth and let the rolls rest for 20-30 minutes.
Bake the Ciabatta Rolls
- Preheat the oven to 450°F (230°C).
- Once preheated, place the baking sheet on the middle rack and spray water onto the bottom and sides of the oven to create steam, promoting the rise of the rolls.
- Bake the rolls for 12 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 10-12 minutes, until golden brown.
NUTRITION (PER SERVING)
- Calories: 301 kcal
- Carbohydrates: 56g
- Protein: 8g
- Fat: 4g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Sodium: 440mg
- Potassium: 81mg
- Fiber: 2g
- Sugar: 0.2g
- Calcium: 13mg
