No-Knead Ciabatta Roll Recipe

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats, while vegetable oil is often less expensive.

yeast

💰Cheaper: sourdough starter

Sourdough starter can add flavor and is often made at home.

water

Mix together water, yeast, and salt and let sit for 5 minutes.

Add bread flour and mix until well incorporated using a bowl and spoon.

Cover the mixture with Saran Wrap and let it sit for 30 minutes to hydrate the flour.

Perform a series of stretches and folds for a total of four times, letting it rest for 30 minutes between each stretch.

After the last stretch, cover the dough and place it in the fridge for at least 12 to 18 hours for a cool rise.

Flour the surface generously and gently turn the dough out of the bowl to avoid destroying air bubbles.

Stretch the dough out to approximately 12 inches by 18 inches and cut into desired roll sizes using a bench knife.

Move the rolls to a floured cloth and cover them, letting them sit for 20 minutes.

Preheat a cast iron pan in the oven and add water to create steam.

Transfer the rolls onto the pan and bake until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens