CIABATTA ROLLS
Makes 8 rolls
The large, open crumb that’s characteristic of ciabatta bread comes from a high hydration level in the dough as well as a poolish, which is a type of preferment (a fermentation starter or, sometimes, a “mother dough”) that gives bread a slightly nutty flavor and thin crust. Pile these rolls high with salami, provolone, and other Italian ingredients for perfect panini!
Poolish:
1¼ cups plus 3 tablespoons (183 grams) bread flour
¾ cup plus 1 tablespoon (195 grams) water (70°F/21°C)
2 tablespoons (16 grams) all-purpose flour
1/16 teaspoon instant yeast
Dough:
1 cup (240 grams) water (60°F/16°C)
2 tablespoons (28 grams) olive oil
½ teaspoon (1.5 grams) instant yeast
2½ cups (318 grams) bread flour
½ cup (63 grams) all-purpose flour, plus more for dusting
1 tablespoon (9 grams) kosher salt
1. For poolish: In a medium bowl, stir together bread flour, ¾ cup plus 1 tablespoon (195 grams) water, all-purpose flour, and yeast until dry ingredients are completely moistened. Cover with plastic wrap, and let stand at room temperature for 14 to 16 hours.
2. For dough: In the bowl of a stand mixer fitted with the paddle attachment, place poolish. Add 1 cup (240 grams) water, oil, and yeast. Add flours and salt, and beat at low speed for 4 minutes.
Switch to the dough hook attachment. Beat at medium speed
