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Ingredients
- Starter
1 3/4 cups (210 g) high protein or bread flour, such as King Arthur Bread Flour
1/4 teaspoon (1 g) active dry yeast
scant cup water (225 ml)
- Dough
3 1/2 cups (420 g) bread flour
2 teaspoons (6 g) active dry yeast
1 teaspoon fine or 2 teaspoons kosher (10 g) salt
1 2/5 cup (340 ml) warm water (105-110º F)
prepared starter
- Preparing the rolls
Canola or vegetable oil, for the bowl
Additional bread flour, for kneading
Semolina or fine corn meal, for the pan
Directions
- Make the starter: mix the bread flour, yeast, and water with a dough scraper until well-mixed. Cover tightly with plastic wrap. Allow to rise for at least 8 hours. This step should usually be done the night before making the ciabatta (if making in the morning) or early in the morning (if making in the afternoon/evening.
- Pour the remaining flour, yeast, and salt on top of the starter and mix without disturbing the starter to distribute the salt and yeast. Add the water. Mix with a dough scraper until all ingredients are completely incorporated and no dry spots remain, about 4 to 5 minutes. Scrape the sides of the bowl periodically with the scraper.
- Add about 2 teaspoons oil to side of the bowl. Lift the dough and turn to coat all sides. Cover tightly with plastic wrap and allow to rise until doubled, about 1 hour.
- Use a dough scraper or your lightly greased hands to gently fold the dough in half, then rotate and repeat for a total of 6 folds. Cover tightly with plastic wrap and allow to rise 1 hour.
- Generously flour a work surface. Gently turn the dough out onto the floured work surface. Make sure that none of the dough sticks to the work surface, and gently lift up the dough to sprinkle more flour if needed. Sprinkle a generous amount of flour over the top of the dough. Gently press into a 9×12 inch rectangle, being careful to not expel the air.
- Use a bench scraper or sharp knife to cut into 12 even pieces, about 3×3 inches each. There should be two cuts along the 9 inch end and 3 cuts along the 12 inch end.
- Prepare two baking sheets: line with parchment paper and sprinkle generously with semolina or fine corn meal. Using a bench scraper or large spatula, gently transfer 6 pieces of dough to each baking sheet, leaving at least 2-3 inches between each piece and 2 inches on all sides of the pan. Use the bench scraper to bring the sides up and shape the pieces so the dough is less squished. Sprinkle each piece lightly with more flour. Cover with a kitchen towel and allow to rise until puffy, about 45 minutes.
- After about 30 minutes, preheat the oven to 450º F. Place a rack in the top third and a second rack in the bottom third of the oven. After the oven has preheated for 15 minutes, fill a 13x9x2 inch pan with ice, and place on the bottom rack. Place one sheet of the rolls on the top rack. Bake until golden brown, about 15-18 minutes. When finished, remove immediately to a cooling rack and bake the second sheet of rolls. If desired, discard the water and refill the 13x9x2 inch pan with ice for the second batch–it will create steam and make the crust crispier.
Recipe adapted from Erin Jeanne McDowell’s Savory Baking cookbook