Name: Ciabatta rolls with overnight cooking
Prep time: 10 min
Cook time: 40 min
Yield: 8 Servings
Ingredients: 5.000 g yeast; 220.000 g water; 2.000 tsp sugar; 1.000 tsp salt; 350.000 g flour; 15.000 g olive oil

On Sunday mornings, delicious bread rolls are a must. Usually you allow yourself a longer sleep in the well-deserved weekend. This recipe is great for spending a few minutes longer in bed 😃

The dough is kneaded the evening before and rests overnight - this saves us time in the morning: making dough and grinding and folding each piece of dough. The motto here is "parting", it goes much faster and is super easy.

Instructions

Put the yeast with water and sugar in the mixing bowl, heat 2 minutes/37°C/speed 2.

⏱ 2 min 🌡 37°C 🌀 2

Add flour and salt, use Interval/Knead function for 1 minute to form a dough.

⏱ 1 min 🌾 Dough mode

Weigh the olive oil into the mixing bowl and use Interval/Knead function for another 2 minutes.

⏱ 2 min

Put the finished dough in a bowl with a lid and let rise overnight (room temperature).

The next morning, fold the dough several times from the outside in with a scraper. Line a baking sheet with parchment paper and sprinkle lightly with flour.

Preheat the oven to approx. 200°C top/bottom heat.

Cut off eight equal portions of dough with a scraper and slide them gently onto the baking sheet. Sprinkle the dough with some flour from above. Bake the ciabatta rolls for about 30-40 minutes.

⏱ 40 min