3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Mick’s Ciabatta Rolls


Print:
4

Ingredients

0 portion(s)

Poolish

  • 360 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
5

Recipe's preparation

    Poolish
  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. Dough
  3. 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.

10
11

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.

 

 

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • This recipe is amazing! This

    Submitted by Ashley8513 on 26. October 2015 - 09:21.

    This recipe is amazing! This was my first time making bread, and it turned out great. Thanks for sharing. 

    Login or register to post comments
  • Hi, can this recipe be

    Submitted by tonnik on 3. September 2015 - 08:15.

    Hi, can this recipe be halved?

     

    Login or register to post comments
  • I've made my own bread for

    Submitted by kmdlharvey on 18. January 2015 - 20:40.

    I've made my own bread for the past few years and was looking for something different to try. Worked well, we thoroughly enjoyed the taste and texture of this bread. 

    Login or register to post comments
  • Thanks for your lovely

    Submitted by Thermomix in Australia on 26. August 2014 - 13:41.

    Thanks for your lovely feedback tmrc_emoticons.) 

    Thermomix Head Office

    Login or register to post comments
  • Did exactly to the recipe.

    Submitted by amorhomechef on 25. August 2014 - 10:57.

    Did exactly to the recipe. Made 5 rolls and 2 small loaves. Cooked the rolls for 20 minutes which was enough. The loaves for 30 minutes. Delicious!

    Login or register to post comments
  • Exellent recipe, cant wait to

    Submitted by Lily Palancino on 16. June 2014 - 22:09.

    Exellent recipe, cant wait to make them again. Well worth the effort. 

     

    Login or register to post comments
  • I LOVE these rolls they are

    Submitted by ArwensThermoPics on 13. April 2014 - 22:04.

    I LOVE these rolls they are so tasty & have a wonderful texture!!

    Cooking from scratch  www.arwensthermopics.com

    Login or register to post comments
  • I made one giant loaf out of

    Submitted by michellebarra on 30. November 2013 - 20:55.

    I made one giant loaf out of this and 'twas delish!! Even though I made a huge boo boo. I put it out for the first proving session, went to the beach with my kids and promptly forgot about it! Three and a half hours all up. So I gathered it all up, popped it on a tray in a big lump and put it in a cold oven at 180C so it could prove a bit more while preheating, missing at least 3 steps! Whilst clearly not perfect, my husband said it was the best bread he's ever had. I think I just lucked out though,  so perhaps don't try this at home tmrc_emoticons.;-) I guess I'm just impressed that it is such a forgiving recipe!

    Login or register to post comments
  • Awesome thanks, my daughter

    Submitted by AlyCat on 29. March 2013 - 11:58.

    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. Big Smile

    Login or register to post comments
  • Hi Vegananni.  No such thing

    Submitted by Annieooby on 9. March 2013 - 10:32.

    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.

    Login or register to post comments
  • Dumb Question from someone

    Submitted by VeganAnni on 21. February 2013 - 12:38.

    Dumb Question from someone who's never made this before: at what step do you add the poolish to the dough?

    Anni Turnbull

    Login or register to post comments
  • Have been looking at this

    Submitted by Sue Campbell 13 on 20. December 2012 - 22:04.

    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. 

    Login or register to post comments
  • (No subject)

    Submitted by Luisasrecipes on 15. September 2012 - 10:19.

    Cooking 7

    Login or register to post comments
  • This bread has a fantastic

    Submitted by Luisasrecipes on 15. September 2012 - 10:18.

    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. 

    Login or register to post comments
  • Best tasting bread ever. Well

    Submitted by rickmandy95@bigpond.com on 25. August 2012 - 22:32.

    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.  

     

    Login or register to post comments