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.
- 5 grams yeast
- 220 grams water
- 2 tsp of sugar
- 1½ tsp salt
- 350 grams spelt flour (type 630) or wheat flour (type 550)
- 15-20 grams olive oil
Put the yeast with water and sugar in the mixing bowl, heat 2 minutes/37°C/speed 2.
Add flour and salt, use Interval/Knead function for 1 minute to form a dough.
Weigh the olive oil into the mixing bowl and use Interval/Knead function for another 2 minutes.
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.