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Ciabatta rolls sliced on a surface with sliced tomatoes and sliced fresh mozzarella.
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No-Knead Homemade Ciabatta Rolls (Overnight)

These No-Knead Homemade Ciabatta Rolls (Overnight) are chewy rolls with the perfect texture. I will teach you how to make these artisan rolls right in your own home.
Prep Time1 hour 30 minutes
Cook Time20 minutes
chill time12 hours
Total Time13 hours 50 minutes
Course: Bread
Cuisine: Italian
Diet: Vegetarian
Keyword: artisan rolls, bread flour, ciabatta rolls, kosher salt
Servings: 12 rolls
Author: Amy Sandidge
Cost: $4

Ingredients

  • 2 ¼ cup water
  • 2 teaspoons kosher salt
  • 2 teaspoons active dry yeast
  • 3 cups bread flour
  • ½ cup rye flour

Instructions

  • Start by mixing together the water, salt and yeast. In case you are still in the camp that believes salt can kill yeast, it is simply not true. If you have made any type of artisanal dough, you already know this. Let it sit for about 5 minutes. To this, add in the flour and mix until all the flour is combined. The dough will be VERY tacky (sticky)
  • Cover and let the dough sit for 30 minutes to hydrate the flour. Next, wet your hands (you can also coat them in olive oil). Grab the dough from one side of the bowl and stretch it out and pull it to the opposite side- see photos for more details. Rotate the bowl ¼ turn and repeat this process 3 more times. Wet your hands again as needed.
  • Cover the dough and let it rest for another 30 minutes. Repeat this process 2 more times, for a total of 3 stretches and pulls with 30 minutes rest between.
  • Once this is done, wrap the dough in saran wrap and move it to the fridge for the overnight cold fermentation. Leave it in the fridge for at least 12 hours or up to 18 hours.
  • In the morning, gently turn the dough onto a heavily floured work surface. You will want to be careful when handling the dough from here on out. The goal is not to burst the bubbles you have formed. Shape the dough into a rectangle or square for cutting. Cut the dough into 12 pieces- or you can cut less if you want larger rolls.
  • Sift flour onto your work towel for the final rise. Be sure you sift it and use plenty of flour so it won’t stick, don’t be shy here. Very carefully pick up the ciabatta and place each one of the towel. Cover with another towel and let this rise for 20-30 minutes while the oven is preheating to 450 degrees. Place a cast iron pan in the bottom of the oven to heat as well.
  • I bake my ciabatta on a parchment-lined baking sheet, so this is prepared prior to baking. When the final rise is up and the oven is heated, it is time to transfer the rolls. The rolls are baked upside down from the position they have risen in. This is what gives them their characteristic craggy top.
  • Gently flip the rolls over onto a dusted bench knife. They are small enough, so they should fit no problem. You can also use a peel or stiff piece of paper if you prefer. Once they are transferred, carefully transfer them to the baking sheet. Repeat the process with the other rolls.
  • Right before you move the pan to the oven, add a cup of water to the heated cast iron pan in the oven. Quickly move the pan with the rolls into the oven as well, and close the door. Bake for 15-18 minutes at 450 degrees until the tops are golden brown.
  • I let them cool for at least 20 minutes before cutting into them. This will give the starches time to set.

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