No Knead Ciabatta Rolls

No Knead Ciabatta Rolls

Ingredients

• 2½ cups (packed) flour

• 1⅓ cups water

• ½ tsp dry yeast

• 2 tbsp extra virgin olive oil

• 1½ tsp salt

Instructions

The Night Before: Prepare The Dough - 5 min

In a large mixing bowl add flour, water and dry yeast. Give a nice stir with a fork.

2½ cups (packed) flour, 1⅓ cups water, ½ tsp dry yeast Add extra virgin olive oil and salt. Mix well with a fork until all flour is incorporated. Make sure to scrape the bowl to get all the flour stuck at the bottom of the bowl. 2 tbsp extra virgin olive oil, 1½ tsp salt

Cover the bowl with a lid or a plastic wrap and a kitchen towel.

Let rest for 30-60 minutes.

Fold the dough (1st time) - 2 min

Slide the spatula down the bowl on the side, pull it out stretching and folding the dough back on itself.

A few inches apart from the first fold do the same manipulation, repeating the folding process as many times as needed to finish a whole round around of the bowl

Overnight Proofing In The Fridge

Cover the bowl with a lid or a plastic wrap. Place in the fridge overnight or for at at least 8 hours.

Next Day In The Morning: Fold the dough (2nd time) - 2 min

Using a spatula or wet hands do the stretching and folding process as before.

As you fold the dough you'll notice how it's now a lot more stretchy and starts to gain structure.

Cover the bowl with ciabatta dough with a lid or a plastic wrap and a kitchen towel.

Let rest until doubled in size.

Fold the dough (3rd time) - 2 min

Once ciabatta dough has doubled in size do stretching and folding process again.

Cover and let rest until doubled in size.

This time around it should take the dough less time to rise to double in size compared to previous proofing.

Fold the dough (4th time) - 2 min

Repeat folding process as in previous steps and let ciabatta dough rise for the last time until doubled in size.

The dough result: now the dough is full of air with amazing big bubbles.

Shape Ciabatta Rolls

Generously dust your work surface with flour.

Flip the bowl upside down and let the dough come out assisting yourself with a silicone spatula scraping the sides of the bowl.

Generously dust with flour.

Gently arrange the dough into a rectangular shape assisting yourself with dough scrapers.

Using floured dough cutter/scraper divide the dough first into 2 long loaves, than each loaf into squares. Six or 8 square of this amount of dough is ideal.

Transfer ciabatta rolls on a baking sheet lined with parchment paper.

It's best to do it by sliding the dough scraper under each ciabatta bun. Avoiding touching it with your hands as this will deflate the dough and deform the shape.

Cover the baking sheet with a linen towel or an old tablecloth and let rest for 20-30 minutes.

In the meantime preheat the oven to 450F. Bake Ciabatta Rolls

Once your oven is preheated to the right temperature, place your baking sheet on the middle rack and immediately spray water on the bottom and on the sides of the oven using a spray bottle. This will create steam for the perfect rise in the oven.

Bake ciabatta rolls in a preheated to 450F oven for 12 minutes. Then reduce the heat to 375F and bake for another 10-12 minutes.