Crusty Ciabatta Rolls

 

Ciabatta rolls have a two-step process, however, it is well worth it.   Cut and fill them with some sausage, peppers and onions or broccoli rabe, sausage and fresh mozzarella.  Or some prosciutto, fresh tomato slices, mozzarella and pesto.   Incredible!

• ¼ t yeast 
• 1 c warm water 
• 2 ¼ c flour 
• ¾ c room temperature water

Place the quarter teaspoon yeast with the first cup of water and dissolve.  Rest for ten minutes and take one teaspoon of this water and add it to the three quarters cup regular water.    Throw away the first yeast water.   Cover and set aside overnight.

• 2 ¼ c flour 
• 1 ¼ t yeast 
• 2 ¼ t kosher salt 
• 1 ½ c warm water 
• 1 t olive oil the starter from the previous day 
• cornmeal for dusting baking sheets or pizza stone.

The next day, place the flour, yeast and salt in a bowl.   Add the water and mix gently.   Add the mixture from the previous day and mix it through the dough.    Mix the dough until smooth.   Lightly flour a board and place the dough on it to knead and add just enough flour to prevent it sticking.   We use a dough scraper to work the dough.

Grease a bowl lightly with olive oil, place the dough in it, cover with a towel and let raise in a warm, draft-free place 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 and place each on a towel which has been heavily dusted with flour seam side down.   Let the rolls rest, covered, for another hour.

Preheat the oven to 450 degrees

Dust a pizza stone baking sheets with a little cornmeal and set aside.

After an hour, carefully flip the rolls over to the stone or baking trays seam side up and bake for twenty minutes.   If you spritz with water occasionally during baking, the rolls will form a crusty outside.