Mick’s Ciabatta Rolls
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Mick’s Ciabatta Rolls
Thermomix TM 31
Created: 2012-07-11 14:11
Changed: 2013-02-19 14:06
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This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
Ingredients
Poolish360 g bakers flour
360 g tepid water
Pinch dried yeast
Dough
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
Preparation
1.
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.
2.
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.
Tip
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.
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Awesome thanks, my daughter
Awesome thanks, my daughter said they were better than the ones we have been getting from the bakery. I must say I had to agree with her.
Hi Vegananni. No such thing
Hi Vegananni. No such thing as a dumb question! The poolish goes in at step 3. "Add all remaining dough ingredients...". The poolish is listed as a dough ingredient. Happy baking.
Dumb Question from someone
Dumb Question from someone who's never made this before: at what step do you add the poolish to the dough?
Anni Turnbull | Thermomix Consultant | Glen Eira, Victoria
Have been looking at this
Have been looking at this recipe for over a year and never could be bothered to make it. How dumb was I! It was amazing and I could have been enjoying this bread ages ago. It is so worth the effort, go for it.
(No subject)
This bread has a fantastic
This bread has a fantastic texture and tastes wonderful. I made 10 large rolls and could have made 18 to 20 dinner size rolls from this mixture. I will definitely make this again but next time i will give it a longer last rise as i like a lighter texture (more holes).
I agree with previous comments about not being put off by the steps. There are a few but I made it on a day when I was home doing other things.
Best tasting bread ever. Well
Best tasting bread ever. Well worth the effort. Dont let the time factor put u off. The steps are easy and don't take much time. I made 3 larger loaves. I let them rise on the thermomat for the last rise and cooked them on the mat.
I will definitely be doing this one again. I only let the poolish sit for 12hours on a cold night and it still worked fine. All other steps I followed exactly.