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Small ciabatta rolls

updated

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Ingredients for 1 servings:

  • 140 g water, lukewarm
  • 10 g yeast, fresh, alternatively 3 g dry yeast
  • 10 g sugar
  • 280 g flour
  • 15 g oil
  • 1 tsp salt
  • e.g. baking cocoa

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Fluffy and perfect for freezing

Preheat the oven to 180°C (top/bottom heat). Dissolve the yeast in lukewarm water with the sugar and knead with the remaining ingredients. Let the dough rise in a warm place for at least 45 minutes. Then roll out the dough to about 2 cm thick. Cut out shapes using regular cookie cutters or embossed cutters dipped in cocoa powder. Place them on a baking sheet, leaving some space between them. Bake until golden brown (takes about 10 minutes depending on the oven). Once cooled, the rolls are perfect for freezing and can be easily placed in the toaster oven to bake, eat as is or top with fresh toppings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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