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Ciabatta Rolls

April 03, 2014

On a whim I decided to make these last weekend after spotting them in the newest King Arthur Flour catalog.  Can I just tell you - they are delicious.  In fact, we're going to give them a try as burger rolls too.  I think they'll stand up to a burger without being too hard or chewy and not too soft so they fall apart. {I'll bake them on a cookie sheet not a baking stone so they don't get so crisp}

If you don't have a baking stone, you can still make these.  I've had very good luck using a cookie sheet instead.  Place it in the oven as you would the baking stone.  Don't let the fact that you make the biga the day before deter you from making them.  They aren't hard at all and are worth the tiny bit of effort.  They are sure to become your go-to roll as they've become for us.

Ciabatta Rolls
source:  King Arthur Flour
Makes 8 rolls

1 1/2 cups All-Purpose Flour
1/4 cup Whole Wheat Flour
1 cup water
1/8 teaspoon instant yeast

biga {from above}
2 1/2 cups All-Purpose Flour
1/2 cup water
2 teaspoons salt
1/2 teaspoon instant yeast

Make the Biga:
Mix all the ingredients until well blended.  Cover the bowl, and let rest at room temp for 12-20 hours, until it's very bubbly.

Make the Dough:
Mix the biga with the remaining ingredients in a stand mixer fitted with the paddle attachment or in a bowl with an electric mixer on low for 3 minutes.  Increase the speed to medium, and mix for 4 minutes.  The dough should be soft and sticky {add additional flour, 1 Tablespoon at a time if too wet or additional water, 1 Tablespoon at a time, if too dry}.

Let the dough rise, in a greased, covered bowl, 1-2 hours or until very puffy.

Prepare a cookie sheet/baking sheet with a piece of parchment paper.

Turn the dough out onto a well-floured surface, and shape it into a 6" x 12" square.  Using a bench knife or pizza wheel, cut out eight 3" square rolls.  Place the rolls, floured side up, onto the prepared parchment paper.  Cover and allow to rise 45 minutes.

Place a baking steel or stone in the top third of your oven and preheat oven to 450 degrees Fahrenheit.  Carefully transfer the parchment paper with rolls on top to the baking stone/cookie sheet in the oven and bake 13-15 minutes, until golden brown.  Remove them to a cooling rack and allow to cool.

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