Ciabatta Rolls with Prosciutto di Parma
Small crusty rolls with parma ham, rocket salad and parmesan belong to the category of better snacks. Accompanied by coffee and maybe a small almond cookie it is a celebration of a classic Italian flavor. The dough of this ciabatta is almost all biga – a starter made in advance, that consists of flour, water and yeast. Of course, instead of making rolls, you could bake it as one big loaf and cut it later for your guests.
Ciabatta Rolls (6 small rolls)
- 250g strong white flour
- 150g water
- 3g fresh yeast
Let stand at room temperature for 12-16 hours.
- 25g strong white flour
- 60g water
- 5g fresh yeast
- 4g salt
- A pinch of malt powder
- Mix the dough on 1st speed for 3 minutes and on 2nd speed for 4 minutes. It will be soupy and not come away from the sides of the bowl.
- Bulk fermentation: 1 hour at room temperature
- Pour / Scrape the wet dough onto the heavily floured counter. Dust with flour. Fold in the edges of the wobbly blob of dough to get a more or less rectangular shape, like a pillow.
- Divide into 6 small pieces and put them onto lightly floured baking paper. Cover with a tea towel. Final fermentation: 1 hour at room temperature.
- Heat the oven to 260°C and put in the rolls. Immediately reduce heat to 220°C. Bake for 20 minutes if you want the rolls to be crusty. Bake for about 15 minutes if you prefer softer rolls.
Source: A variation on a recipe found on The Artisan