I have had many attempts at Ciabatta rolls and bread. My previous attempts have always produced fairly decent white bread rolls but not really the chewy yet soft texture and distinct crust of a good ciabatta bread rolls. This time they actually turned out just like perfect ciabatta rolls. Unfortunately I cannot pinpoint the exact cause of my ciabatta success, because, in a very unscientific way, I changed multiple parameters at the same time. Namely, the flour, the prooving method and the oil. So the flour that I chose to use here is predominantly spelt flour which has a finer texture than wheat flour and can tolerate higher hydration. As far as the method goes I included periodic stretching and folding during the second proof. Finally, I omitted olive oil simply because I was planning to serve the breads with some fine olive oil. Whether it was one or all of these changes that helped I don’t yet know so I will post this recipe as it is now, and predict that further adaptations and variations will feature in future ciabatta posts.
Recipe for ciabatta rolls
Ingredients for 14-16 ciabatta rolls.
For the starter.
80g Spelt (dinkel 630) flour
430g spelt (dinkel 630) flour
~50g extra water ( to add gradually,if required).
for the main dough, mix everything with the dough hook of your electric mixer, then add the starter dough and knead with the dough hook for 5 minutes. Dinkel flour does not need as much working as wheat flour based doughs do, just knead it until it starts to come away from the edge of the bowl and looks elastic, it should not reach the stage of shiny. Leave to rise in covered bowl at room temperature for 45 minutes. Then tip the dough out on to a well floured work surface. The dough is quite wet, and this is OK just work with plenty of flour. Press out into a flatish rectangular, fold the dough over and in on itself a couple of times until its back to a cube-ish ball shape. Leave to rest 10 mins and then repeat the stretch and folding. Repeat once more after another 10 minute rest. Next, divide the dough into ~100g pieces using a dough-cutter. Place them on a baking sheet and leave to rest for another 45 minutes. Dont worry if they have not risen to double size, they should spring up a bit more in the heat of the oven.