Ingredients: 2 cups unbleached pre sifted flour. 1 cup whole wheat flour.
1/2 teaspoon of active / dry yeast (not instant)
1 cup plus1/2 cup warm to the touch, tap water. If your water is to hot for you to touch it, it's to hot. you don't want to kill the yeast.
One large bowl
Some plastic wrap to cover your bowl
One cupcake pan / lined with some cornmeal in each cup
one teaspoon of salt.
Method: Traditionally, Ciabatta bread is made with 100 percent wheat flour. I am not crazy about the results I have had using that method, so I have made a change. It will be hard for you to tell the difference.
Into a bowl, combine your yeast with 1/2 cup water. Give it a mix. Let sit 10 minutes. Add your flour to the bowl along with your remaining water and salt. Mix until combined. Remember your hands are your best tools. Don't be afraid to use them. Place a little olive oil on your hands and your flour will not stick. In just a few minutes, your flour will come together. No excessive kneading necessary. In fact, almost none at all.
You will get a good result. It will be sticky. When it's come together, roll into a ball and place in a bowl. Cover with plastic wrap and place in a dark cabinet for one hour.
After an hour, roll out your floured ball onto your work surface. Fold over once or twice. Flatten out into a tubular shape. Cover with plastic wrap for another 30 minutes. Then, gently cut your rolls out. Flatten with your palm and fluff up with your thumb under the center of the roll. Roll into a ball and place in your cupcake pan. Do not worry if they look flat. Continue anted cover with plastic wrap. Wait 30 minutes and preheat your oven to 425 degrees.
Make adjustments for convection cooking. These cooked on convection for 23 minutes. If you are using a regular oven, you will need to wait 35-40 minutes. Just keep an eye on them. They will continue to rise practically before your eyes.
In the meantime, preheat your oven to 425 degrees. Make adjustments for convection cooking.
Cook until crispy and golden brown. Buon Appetito!Special Notes: These rolls can be made with all wheat flour.if you like or even regular flour. Remember, rolls will be very hard on the outside and crunchy. They are not designed to bite into, you must break them first. Enjoy!