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Ciabatta Rolls

Ciabatta Rolls
这些传统的意大利面包卷有嚼劲又有脆皮,是制作终极三明治的最佳选择.
Yield 9 rolls
3

Reviews

Ingredients

Biga

  • 1/4 teaspoon Platinum Yeast
  • 1 cup warm water (110-115°F)
  • 2 1/4 cups all-purpose flour
  • 3/4 cup water (room temperature)

Dough

  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoons Platinum Yeast (remainder of package)
  • 2 1/4 teaspoons kosher salt
  • 1 1/2 cups warm water (110-115°F)
  • 1 teaspoon olive oil
  • Biga (from previous day)
  • Cornmeal for dusting baking sheets

Instructions

  • Make the Biga: 将1/4茶匙酵母与一杯温水混合,搅拌至溶解. Let stand for 10 minutes. 取一茶匙这种酵母/水混合物,加入3/4杯普通水. 处理剩余的酵母/混合水. 在一个中等大小的碗中,加入面粉和酵母/水的混合物,混合在一起形成一个硬面团. 盖上保鲜膜,放在柜台上过夜.
  • Make the Dough: 第二天,把面粉、酵母和盐放在碗里混合. Add the water and mix gently. 加入前一天的Biga,搅拌在面团中. Squeeze the biga to break it up, 面团还是会有点粘稠,但面团会变得更顺滑.
  • 把面团(它会有粘性)倒在撒了面粉的表面上. Dust top of dough with flour. 小心地把面团翻过来揉几次, 加足够的面粉以防粘在一起. 刮面刀是完成这项任务的绝佳工具.
  • 将面团放入涂有橄榄油的大碗中. 再次盖上盖子,静置约3小时,或直到面团变成两倍大.
  • 把面团放在撒了面粉的面上,像叠一封信一样叠三次. Cut into roughly 9 square pieces. 将每一件衣服,接缝的一面朝下,转移到撒了大量面粉的毛巾上.
  • Let the rolls sit covered for 1 hour. 将烤箱预热到450华氏度,在披萨石或烤盘上撒一点玉米粉.
  • After an hour, carefully flip the rolls over, 将它们转移到石头或烤盘上, finishing seam side up.
  • 烤20分钟左右,直到面包卷的顶部和底部呈现漂亮的金黄色.

Notes

The dough will be sticky, 快速处理,但要轻柔地使用面粉,防止它过多地粘在手上. 这些卷是质朴的,所以不要太担心大小或形状是否统一.
Recipe by Foodness Gracious.

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Review & Comments

Daniela | Reply

4 stars
今天刚尝试了这个配方和酵母,他们是美味的卷! 我还找了一段关于折叠的视频,但是找不到接缝, but they turned out great regardless.

Christina Eastwood | Reply

1 star
Not very fond of the recipe. 做了很多工作,结果却很糟糕. 擀出来的面团很软,很咸,有很重的酵母味.

Mac | Reply

5 stars
Loved this recipe! Watched a video on youtube for the folding. 这些松饼的口感轻盈、不均匀、扑鼻而来——类似于英式松饼. I’m starting batch two, now 🙂

Caroline S | Reply

卷出来的效果真的很好,但是,我没有弄到那些大洞. How do I do that?
Thanks, Caroline

Red Star Yeast | Reply

Hi Caroline,
I’m happy to hear you like the rolls. 我发现面团真的需要非常松弛(或潮湿)才能形成大洞. 揉面时不要加太多面粉. Let us know how your next batch turns out!
Happy baking!
Carol

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