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.
2 cups (300g) 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
- 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.
- 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.
- 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.
- Cover and set aside in a warm place for 1-2 hours or until more than doubled in size.
- 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.
- 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.
- 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.