Place all poolish ingredients into mixing bowl and mix for 30 sec | speed 2. Set aside to ferment at room temperature in a non-porous bowl covered with cling wrap for approx. 16 hours.
Print recipeMick’s Ciabatta Rolls
360 g bakers flour
360 g tepid water
Pinch dried yeast
400 - 430 g water
30 g Olive oil (light)
3 tsp dried yeast
650 g bakers flours
700 g poolish (see General Tips)
1 tbsp sea salt or to taste
Thermomix TM 31
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Place water and oil into clean mixing bowl and heat for 4 min | 37°C | speed 1.
3. Add all remaining dough ingredients and mix for 5 sec | speed 6 to form a rough dough. Knead for 2 min | closed lid | Interval. Place dough on a well-floured surface and cover. Leave to rise in a warm area for 2.5 hours or until doubled in size.
4. The dough is very soft and sticky so flour hands well before handling. Very gently lift one side of the dough and fold it into the middle. Repeat with the other side to overlap the first, being careful not to knock out the air. Repeat this process every 45 minutes for 3 lifts and folds.
5. Pre-heat oven to 210°C. Line a baking tray with baking paper and set aside.
6. Very carefully cut the dough with a sharp knife into 8 – 9 rectangles without knocking out the air. Place cut side up onto prepared tray. Allow to rise for a further 20 minutes, then bake for approx. 25 – 30 minutes or until rolls sound hollow when tapped.
This is a tweaked version of 'Mick's Ciabatta Rolls' recipe on page 98 of 'Devil of a Cookbook'. General Tips: The more poolish you use in your dough, the stickier the consistency will be but the results are worth the effort. Make the poolish before you go to bed and your bread will be ready to bake in time for lunch. Using a poolish (pre-ferment) improves the keeping time of baked bread and creates greater complexities of flavour. Although pre-ferments have declined in popularity in recent years due to the ready accessibility of store-bought yeast, they are still widely used in artisan bread recipes. Recipe contributed by Mick Hammond, customer TAS.