The other day I was reading about how to make Ciabatta Bread. There is a particular way to make the dough and it takes quite some time to prove. Then I realised the ratio of ingredients in total is very similar to my ‘No-Knead Simple White Bread’, which I have been baking regularly. I made the dough slightly softer than usual, but in my method, and made it into rolls instead of a loaf as it would be even easier. I am quite happy with the result, and you don’t need any special equipments or tools to make these crusty and rubbery rolls.

Makes

4 Rolls

Ingredients

2 cups Bread Flour *plus extra for dusting
1 teaspoon Dry Yeast
1 teaspoon Salt
1 tablespoon (3 teaspoons) Sugar *optional, this is mainly to feed Yeast
1 cup & 2 tablespoons (280ml) Warm Water

Method
  1. Place Bread Flour, Dry Yeast, Salt and Sugar in a large bowl, and mix well to blend evenly. Add Warm Water and stir using a spoon or spatula. It is a very soft and gooey dough. Don’t try to knead it. When the dough comes together, cover with a large plate or plastic food wrap, and rest for 15 minutes in a warm place.
  2. After 15 minutes, wet your hand with water, grab an edge of the dough, lift and bring it to the centre. Repeat 10-20 times. This process makes the dough elastic. Cover and rest again for 15 minutes.
  3. After 15 minutes, repeat the process. Wet your hand with water, grab an edge of the dough, lift and bring it to the centre. Repeat 10-20 times.
  4. Cover and set aside in a warm place for 1-2 hours or until more than doubled in size.
  5. After 1-2 hours, the dough is still very soft and sticky. Dust the edges of the dough with Flour and carefully transfer, without breaking the bubbles in the dough, onto a well-floured surface. Gently fold in three, then fold in three in the other way, and flip over.

  6. Sprinkle with some more Flour and cut into 4 pieces. Place on a baking tray lined with baking paper, and set aside in a warm place for 1 hour or until doubled.


  7. Preheat the oven 220℃. Place the dough in the oven, lower the heat to 200℃, and bake for 15-20 minutes. Transfer to a wire rack and cool. Enjoy immediately OR slice the cooled Rolls and toast, so that the crust will become crispy again.