Ciabiatta RollsServes depending on the sizeIngredients100g Chookie's SD starter
360g water
250g white bakers flour
250g white spelt flour
50g coarse semolina flour (my semolina was coarse so I used it straight)
1½ teaspoons salt, if not using bread mix, then I used about ½-3/4
PreparationPlace starter. Water, and then all other ingredients into the bowl.
for 20 seconds.
Remove the bowl from the stand and let sit for about 20 minutes.
Return bowl and
for 1 minute. The mixture is meant to be sloppy.
Place dough into a lidded container. I used a large, rectangular klip it container.
Put it into the fridge overnight. Mine was in a bit longer!
Remove from fridge, flour your hands and grab the edge of the dough, lift and fold over. Like Alyce's bread.
Only do this 2-3 times.
Place the lid back on and let rest for 20 minutes.
I then left my dough in the same container until it rose to double. This takes a while. With the lid on.
Heat oven to 230 degrees FF.
Dust mat with lots of flour and carefully and slowly tip the dough onto it. It will come out cleanly.
Dust the top liberally with flour.
Cut pieces off the dough and place onto a lined tray. I just used my dough scraper and cut any shape. Do this carefully so as not to deflate the dough.
Place into the oven and cook until brown. Mine took about 15 minutes.
If you wish you can place a bowl of water into the oven for steam. I had two trays to go in and cooked them separately.
They rise a lot in the oven.
Photo
This is the dish I used, in the fridge and for the rising. It fitted well.
It is a 2 litre container.
This recipe is based on one of Yoke Mardewi's recipe, with my version for the preparation and Chookie's starter.
