Small-Tin Ciabatta Rolls

Poolish-based ciabatta rolls baked in small tins for an open, honeycomb crumb and crisp crust.

Ingredients

Poolish (night before)

• 100g bread flour
• 100g water (room temp)
• 1g instant yeast

Final dough

• All of the poolish
• 318g bread flour
• 234g water
• 8g fine sea salt
• Olive oil (for tins)
• Bread flour (for dusting)

Method

1. Make the poolish. Mix 100g flour, 100g water, and 1g yeast in a small jar until combined. Cover and leave at room temperature for 12–16 hours until bubbly, active, and slightly fruity-smelling.
2. Mix the dough. Whisk the poolish into 234g water in a large bowl to break it up. Add 318g flour and 8g salt. Mix by hand or with a spatula until no dry flour remains. Rest 30 minutes (autolyse).
3. Build strength. Perform 3–4 minutes of vigorous slap-and-folds, or mix in a stand mixer on medium for 5 minutes. Follow with 3 sets of coil folds (lift the centre, let the ends tuck under) at 30-minute intervals. Use wet hands to prevent sticking.
4. Bulk ferment, then cold ferment. Leave the dough at room temperature until it has grown by about 50%. Cover tightly and refrigerate overnight (up to 24 hours).
5. Divide and shape. Generously oil four small tins with olive oil. Tip the cold dough onto a heavily floured surface and dust the top. Use a bench scraper to cut into 4 equal rectangles (approx. 190g each). Gently lift each piece into a tin and use oiled fingertips to press lightly into the corners.
6. Final proof. Leave tins at room temperature for 60 minutes. The dough should look puffy and bubbly, sitting about halfway up the side of the tin.
7. Bake. Preheat oven to 240°C with a steam tray on the bottom rack. Slide the tins in and pour 100ml of boiling water into the steam tray. Bake at 240°C for 10 minutes. Remove the steam tray, lower heat to 210°C, and bake a further 10–15 minutes. Pop the rolls out of the tins and bake directly on the oven rack for a final 5 minutes to crisp the sides. Internal temperature should reach 96–98°C.
8. Cool. Transfer to a wire rack and cool for at least 45 minutes before cutting — cutting early makes the crumb gummy.

Nutrition (per serving, approximate)

Notes

• Don’t over-proof after shaping, especially in a warm kitchen (25°C+). Aim for puffy, not doubled — over-proofing tightens the crumb.
• Steam in the first stage is essential for the honeycomb interior; it forces gas bubbles to expand and rupture open.
• Always shape cold from the fridge — cold dough is easier to handle and holds its gas structure better.
• Baker’s percentages: poolish is 100% hydration; overall dough hydration is 80%.

Tags: #recipe #bread #italian #vegetarian