Ciabatta rolls

Ingredients for 1 servings:

• 240 g flour, type 550
• 12 g yeast, fresh
• 125 ml water, lukewarm
• 1 ½ tbsp milk, lukewarm
• ¼ tbsp olive oil
• ¾ tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Put the flour in a bowl, make a well in the center, and crumble in the yeast. Add a little water and mix gently with a fork. Let it rise for about 10 minutes. Add the remaining ingredients and mix everything with a hand mixer fitted with a dough hook until you have a smooth dough. Cover and let it rise until the dough has visibly increased in volume. Remove the dough from the bowl and knead briefly on a floured surface, adding a little more flour if necessary. The dough should remain relatively soft. Cover and let rise again until it has doubled in size. Divide the dough into 4 portions, but do not knead again. Shape into ciabatta rolls, place on a baking sheet lined with baking paper, and press in regularly with your fingers. Cover and let the rolls rise for about 90 minutes. The dough will only rise slightly! Bake in a preheated oven at 220°C for 20-25 minutes. Brush the rolls with water three times during the first 10 minutes of baking. Remove the rolls from the baking paper and let them cool on a wire rack.