Mini Ciabatta Rolls Recipe

Method

Place all ingredients in the bowl of a spiral mixer. Mix on low speed for 4 minutes until hydrated, then switch to high speed and knead for 6 minutes. The dough will be very wet, sticky, and glossy. The final dough temperature should be between 24–26°C. Transfer the dough to a large, square, well-oiled plastic container and allow to bulk ferment for 30 minutes. With wet hands, perform a four-direction fold by pulling the dough from each side into the centre. This strengthens the gluten network without degassing. Let the dough ferment again for an additional 30 minutes in the same container. 

Generously flour your workbench and the top surface of the dough. Carefully invert the dough slab onto the work surface, ensuring minimal disturbance to the internal gas structure. Dust the top again and, using a floured bench scraper, divide into small rustic portions of 10–20 g. Avoid shaping; the rough cuts are what give ciabatta its artisan character. Transfer the raw dough pieces to parchment-lined baking trays. Proof in a proofer at 31°C with 75% relative humidity for 30 minutes. If no proofer is available, cover and allow to rest in a warm, draft-free spot. 

Preheat the oven to 230°C. For optimal crust development, place a preheated metal tray at the base of the oven and pour water at the time of baking to generate steam. Load the trays and bake at a falling temperature: start at 230°C, then reduce to 200°C after 5 minutes. Total bake time is 8–12 minutes or until the rolls are lightly golden and sound hollow when tapped. Cool completely on wire racks before serving / packing.