Easy Homemade Ciabatta Rolls

Ciabatta rolls are super simple to make and so impressive at the same time!

RECIPE
4 cups of All Purpose Flour
1 tsp of Instant Yeast
2 tsp of Sugar
2/5 tsp of Salt ( I use Coarse Kosher Salt, if using fine salt just use 2 tsp)
1 Tbsp of Olive Oil
1 3/4 cup of Warm Water

Printable recipe: http://www.laurainthekitchen.com

Instagram: @mrsvitale

My favorite yeast: https://rstyle.me/+u8Uf3Aas63pGG4QzYBJUOw

00:00 – Intro
00:33 – Make the Dough
02:37 – Stretch and Fold
06:31 – Form your Rolls
09:19 – Bake
10:20 – Dig In!

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the best ciabatta rolls. Ever. Ever, ever. You’re going to make them yourself.
And I’m going to show you how to do it. Using
just a bowl, a whisk and some upper power. Upper body power. I should say they are fantastic. You will love them. And I don’t know about you, but summertime
calls for some ciabatta rolls. Like, I just feel like a pulled
sandwich tastes better on a ciabatta roll. Correct me if I’m wrong, okay? You don’t need much. You need basic ingredients,
which you might already have on hand. And we’re just going to do it in a bowl,
and I’m going to walk you through it. Starting off with some all purpose flour,
I have it in a large bowl here to that all purpose flour, I am going to add
in some sugar and some instant yeast. I am going to link the yeast that I use
in the description down below, because it’s something I get questions on
every single time I use it. And I don’t know. I’m telling you right now,
I don’t know what magic is in this, but I am convinced that this yeast
is the reason my baked goods, my yeasted doughs, are as sublime
as they are, okay, they never fail me. I switch my yeast out every six months
just because I feel like my brain tells me to. You don’t have to. And I keep it in the fridge
in a glass jar. This is what it looks like in my fridge. And now every six months
I replace it with a new batch. You don’t have to, but I do. And it’s just the best yeast ever. So I’m going to add these two two to my flour. This is a dough whisk. You can use a wooden spoon okay I just find it a little bit easier
to use a dough whisk. To this I am going to add some warm water. Not cold but warm. And I’m just going to use my whisk
to help me gather it all up. You see how it’s very shaggy. It’s almost come together. This is a time where I’m just going to use
my clean hands really quickly. You need a couple teaspoons of salt. I’m just going to do it by eye. And now I’m going to just remove it. And then I’m just going to take my hands
to pull this together. And it’s just going to take me. Look I’m not even going to cut this
because look how quickly this takes. It does not have to be perfect. You do not need it to be perfect. You just need it to be like this where
you’ve just incorporated the flour with everything else. So here’s what I’m going to do now. I’m going to cover it. This is not a shower cap. Every time I use these people go,
you’re using a shower cap. No, although I’m sure you could
use, like, a brand new one if you had one lying around this packaging,
these are food covers, bowl covers. And I’m going to let this rest
for 30 minutes. In 30 minutes, we’ll do our first,
set of stretching folds. I like to do two of them. I’ll show you what it looks like
when we come back in about 30 minutes, and wash up and get ready. 30 minutes in. It’s time for our first stretch and fold. Now, why we do stretch and fold
is because it really helps with the overall structure of your bread,
and it helps with gluten development. And I feel it overall makes a much better
sort of artisan loaf. Like a loaf of bread. Anytime you’re working with yeasted savory dough, I like to do it,
but you actually don’t have to. But I do think the end result
is infinitely better when you do. I like to dip my fingertips
in a little bit of water just so that it doesn’t. The dough doesn’t stick to your fingers, and you just basically grab
from the very sides of the bread. I already did most of them, but I’ll show
you my second, stretch and fold session. You just grab like this gently
because you don’t want to tear it, and you sort of like, punch it or pinch it or sort of seal it back in itself
and right in the center. And now what I’m going to do
is I am going to cover this up again, because I like to do three
sets of stretch and folds. And I’m just going to cover this again
and let it go for another 30 minutes. After 30 minutes
we’ll do our second session. Second set of stretch and folds. It’s been 30 minutes. You can also do coil folds, but I don’t. I don’t think it’s necessary. This is how you do it. You take on the side
and it goes into the center. Rotate lightly stretch. So you don’t want to tear your dough, which this dough is so happy
and so forgiving. It’s just it’s
kind of impossible to mess up. And it works every single time. And I like to do rolls. But you can also just make a couple
of loaves of ciabatta bread instead, and they would be wonderful.
Now here’s your option. You can do one more set of stretch
and folds in 30 minutes. Or by this point,
you can just let this go, let it rise until it’s about doubled in volume,
which is pretty much what I’m going to do. I typically do about three stretch and folds, but
three sessions of stretching folds. But I’m actually just going to do two today
and I’m just going to set this aside. Mia does this all the time. So it’s like in my head, I’m
going to set this again. I’m going to set it aside,
and I’m just going to let it just gently, rise could take an hour, could take two it
really just depends on your environment, how warm your environment is. This is probably going to take
about an hour and a half. And when we’re there, I will show you the next step
because we’re going to bake it. So when we get there, I will show you that. Dough is ready and she is beautiful. I do want to talk you through something
that I forgot to mention. You need to add about a tablespoon
of olive oil to your dough. Like when you add your water, adding
your olive oil is skipped me. And normally that’s totally, totally fine. Your bread will still come out perfect,
but I went in for a third session of stretch and folds, so I just added my olive oil
when I did that, and then just let it rise
until it was about doubled in volume, which took a couple hours
because the air conditioning is on. And it’s good to go. I have my oven preheated to 425,
and you want to make sure your oven is well, well preheated. Give it a good hour. And then what you also want to have ready
is a 9 by 13 inch baking pan that you’re going to put
that at the very bottom on the lowest rack of your oven. Because we’re going to put some water
in there when you go to bake these. And it’s hard for me to show you that. So I’m just going to walk you through it. Your batter your dough is ready. I’ve got a baking sheet ready
with some parchment paper. To that, baking sheet. I’m just going to sprinkle
just a tiny little touch of flour. Not too much. I’m going to do the same thing
to my counter. Now, like I said, it could take an hour
or it could take you two hours until these are ready to go. It just really depends on the environment. And I have a couple of those scrapers here. Look at this dough. This dough is beautiful. She is so beautiful. Really bouncy. I’m not going to deflate this too much. And I don’t want you to do the same. So a little flour on top. This is how I shape them. And here’s the thing about ciabatta rolls. Even store bought ones,
they’re never all perfect. Okay, this is what I do. I take my fingertips very, very lightly,
and I kind of just see how it’s really light and beautiful. Bubbly. I try to turn this into a square
and best I can, and try to flatten it
the best I can without actually deflating all of that beautiful air. And you’ll want to keep this square
if possible. But the only important thing here,
which is what I like to do with my fingertips because I can maneuver it nicely, is that
it’s just all about the same thickness. Now your edges are going to be slightly
thinner than the rest, but that’s okay. That is just fine. Okay, just want to turn that like that. I’m going to use a bench scraper. It works the best. And I’m just going to go straight out like that. Straight out like that. And then I’ll cut each one in half for really nice big size ciabatta, ciabatta is usually square. Then you’re just going to delicately
pick them up, place them on your baking sheet,
maneuver them a little bit if you want to. Like you, see how this one over here,
you can always just kind of fold a little piece underneath just to get it into
like a little square pocket like so do the same to these guys. I just want them to be
a little more square because, you know, I’m going to be making
sandwiches with these. And you know what I have planned for these
let me tell you what I got planned for these sausage and broccoli rabe. You know what I’m I’m saying, I know
I have a very happy cameraman on my hands. I know he is thrilled. I know he thought to himself. He’s thinking to himself, jackpot,
jackpot. And I would be lying
if I said he wasn’t right. You know what I mean? I put a little bit of flour over there because of course, I never cut
my parchment paper big enough, you know? Now, these are beautiful. They’re going to be so perfect.
Just you wait. This is a little bit smaller one. It’s alright. These are going to go into my preheated
oven I take a little bit of flour. Now this is what you’re going to do. You’re going to pay attention
to what I’m saying okay. You’re going to place an almond rack at the very bottom
okay. On the bottom rack. You’re going to put your 9 by 13 inch baking dish to that 9 by 13
inch baking dish. You’re going to pour two cups of water. You’re going to put your
your baking sheet on the middle rack. You’re going to bake it like that. Close the oven real quick
because you want to trap that steam. And you’re going to bake them that way
for 20 minutes. After 20 minutes, you’re going to remove
the baking tray with the water, and you’re going to continue to bake them
for an additional 15 minutes. When they’re there,
they’ll be a beautiful golden color. I will show you what they look like, but
let them cool before you cut into them. Like I said, I will show you
what they look like when they’re they’re. These went in the oven 20 minutes
with the pan with the water for steam. Then I took the pan out
and they went back in for like 18 minutes. And they are gorgeous. Now they are still warm and something important you should know about bread
is that you really should let it. Let it cool
completely before you cut into it. I cannot take it another second
because if you smelled how good these smell you would be, you will understand
why I’m cutting into it right away. I’m taking the small one
and look at the texture like they are just a classic, classic ciabatta roll. And I’m going to cut it this way. But as I said, they’re still warm. But look at that texture.
Look at that interior. Look at that. If you can resist one of these hot
out of the oven. I don’t know if we could be friends. They are so good. You have to promise me
that you will make these. Not only that,
promise me that you will double the recipe so that you can have a stash
for your freezer. I’m actually making a double recipe tomorrow
so I can have a stash for my freezer, because these are fantastic
to have on hand. Keep some prosciutto the fridge, a little cheese,
and you have a snack or lunch or whatever anytime. They are fantastic.
They’re the best of the best. Perfect. Easy. No fancy equipment, no fancy ingredients. Laura in the Kitchen
dot com has a full recipe for you. I hope you enjoyed spending time with me.
I will see you in the next one. Bye bye.