Ciabatta bread roll

Ciabatta bread roll
Quantity Ingredient
220 g Wheat Flour Type 405
90 g Wheat Flour Type 550
5 g Fresh yeast
5 g Sugar
0,2 l Water
1 tbsp Olive Oil
1 tsp Salt

Ciabatta rolls taste best freshly baked. Mix both types of flour in a bowl. Mix fresh yeast, a pinch of sugar and lukewarm water. Add to the flour. Add oil. First knead the dough slowly until all the ingredients have mixed. Add salt. Knead at high speed for 5 minutes. Form the dough into a ball with lightly oiled hands. Cover and leave to rise for 60 minutes. Line baking tray with baking paper. Put the dough on it. Sprinkle lightly with flour. Use your hands to carefully press to a rectangle of 25 x 18 cm. Divide into 12 pieces with a spatula. Spread the Ciabatta rolls on the tray with some distance between them. Cover with a cloth. Let the Ciabatta roll rise for 15 minutes. Preheat baking oven to 250° C. Insert the Ciabatta rolls on the middle rail. Reduce temperature to 230° C. Bake for 10 minutes. Reduce temperature to 210° C. Bake for another 15 minutes.

Servings: 12, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
100 kcal
19 g
3 g
1 g

(C)opyright by Marions Kochbuch