Ciabatta rolls with sourdough and yeast

Ingredients for 1 servings:

• 100 g wheat starter, straight from the refrigerator
• 90 g water, cold
• 180 g milk, cold
• 400 g wheat flour type 550, alternatively spelt flour type 630
• 5 g yeast, fresh
• 1 tsp, heaped beet syrup or honey
• 20 g water, warm
• 15 g salt
• 15 g olive oil, alternatively butter
• Flour for the work surface
• Oil for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 55 minutes

suitable for breakfast with overnight fermentation

For the pre-dough, knead the flour, water, milk, and wheat starter, cover with cling film, and let rest for 30 minutes. For the main dough, mix the yeast, syrup or honey, and 20g of water well, add to the pre-dough, and knead on low speed for 8-10 minutes. Then add the salt and olive oil and knead on speed 2 for another 3-5 minutes. The dough should be soft and slightly sticky. Cover the dough in a lightly oiled dough tray and let rest for 1.5 hours (room temperature 20°C). Stretch and fold once after 45 and 90 minutes. Then refrigerate the dough tray overnight for 10-12 hours. The next day, carefully tip the dough onto a well-floured work surface and gently stretch and press into a rectangle. Lightly flour the dough using a sieve. Use a dough scraper to divide it into approximately 9 ciabatta rolls. Place the dough pieces, leaving some space between them, on a baking sheet lined with baking paper. Preheat the oven to 240°C (top/bottom heat) and insert the baking sheet. Place a pan of boiling water on the bottom. After 15 minutes, open the door, release steam, and reduce the temperature to 200°C. Bake for another 10 minutes, then release steam again and bake for another 5-7 minutes. Please keep an eye on the oven, as every oven bakes differently. Let the rolls cool on a wire rack.