Wheat ciabatta rolls with sourdough

Ingredients for 1 servings:

• 50 g wheat starter
• 100 g water
• 100 g wheat flour type 550
• 450 g wheat flour type 550
• 180 g milk
• 5 g fresh yeast
• 1 tsp, heaped sugar beet syrup
• 20 g water, lukewarm
• 15 g olive oil
• 12 g salt
• Oil for the bowl
• Flour for working and dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 25 minutes; Total time approx. 11 hours 5 minutes

the classic in small, makes about 9 pieces

For the sourdough, mix the wheat starter and water, then add the flour and mix until smooth. Leave everything to mature in a warm place for about 6 hours. You will need 100g of this sourdough; the rest can go back into the fridge as new starter. For the first starter, mix the yeast, sugar beet syrup, and 20g of water and let stand until all the other ingredients have been weighed and the second starter has matured. For the second starter, mix 450g of flour, 150g of milk, and 100g of sourdough, cover, and let rest for 20 minutes. For the main dough, knead the starters on low speed for about 10 minutes, then add the salt and olive oil and mix both in for a further 3-5 minutes on speed 2. Add the rest of the milk if necessary. The dough should be soft and slightly sticky. Cover the dough in a lightly oiled dough tray and let it rest for 3 hours, stretching and folding it after 60 and 120 minutes. The dough will roughly double in volume. Tip the opened dough tray onto a well-floured work surface and wait until the dough releases on its own. Carefully shape the dough into a rectangle and dust with flour. Then, using a dough scraper, divide it into 9 equal-sized ciabatta rolls and place the dough pieces, leaving space between them, on a well-floured baking sheet. After each row, pull the cloth up slightly so that the dough pieces rise upwards. Cover everything with another floured baking sheet and let it rise for another 60 minutes. Preheat the oven to 240°C (top/bottom heat), heating a baking sheet at the same time. Transfer the dough pieces to a sheet of baking paper and, using a peeler (or a large cutting board), slide them onto the hot baking sheet. Place in the oven and immediately steam well. After 15 minutes, release the steam and reduce the temperature to 200°C. Bake for another 15 minutes. Please monitor the oven, as every oven bakes differently. Let the rolls cool on a wire rack.