Easy small batch ciabatta rolls are fluffy and airy with a perfect crunchy, crackly crust. They take only 10 minutes to prepare and require no kneading.
INGREDIENTS
1 teaspoon instant yeast
240 grams water, at room temperature (approximately 1 cup)
300 grams all-purpose flour (approximately 2.5 cups)
1 teaspoon salt
INSTRUCTIONS
Prepare the Dough (1 hour rise time):
In small cup, dissolve instant yeast in lukewarm water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma). Let it sit for 2 minutes.
In a large bowl, add flour and salt. Pour in yeast mixture and whisk until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). The mixture is very sticky and wet, with an 80% hydration (flour to water ratio).
Cover the bowl with plastic wrap and let it sit at room temperature for 1 hour (Note that a higher room temperature will speed up the fermentation process and will cause the dough to rise faster).
Stretch and Fold the Dough (1.5 hour rise time):
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