Small Batch Overnight Ciabatta Rolls
These Easy Overnight No Knead Ciabatta Rolls bake up light, airy, and crisp, perfect for breakfast sandwiches or everyday meals with almost no hands-on work.
Servings: 4 rolls
Calories: 210kcal
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 ½ teaspoons instant yeast
- 1 ¼ cups warm water
- 2 tablespoons olive oil
Instructions
- Mix the dry ingredients together. Add the warm water and olive oil and mix very thoroughly until there are absolutely no dry pockets and no lumps of flour or yeast.
- Cover the bowl and place into the refrigerator for at least 8 hours, up to 24 hours.
- Very liberally dust your counter or work surface with flour. Turn the bowl of dough over the surface and let the dough slowly fall out of the bowl on its own.
- Use your bench scraper to gently fold each side of the dough into the center, forming a puffy square.
- Use the bench scraper to gently flip the dough over so that the seam side is down. Pat into a square shape. Do not press down hard or you will lose the air bubbles.
- Use a bench scraper to cut into half, push pushing each half apart on the floury surface. Flour the scraper between each cut.
- Cut each of those in half, scooting them apart.
- Use your bench scraper to transfer each of them to a piece of parchment paper on a large sheet pan. Cover with a floured dry kitchen towel and let rest at least 30 minutes while you preheat your oven to 450°F.
- When the oven is fully heated, transfer your pan of ciabatta rolls into the oven on the lowest rack. Bake for 10 minutes then rotate the pan and place it on an upper rack for another 8 to 10 minutes, or until the ciabatta rolls are very puffy and golden brown.
Video
Notes
Note: If you don't have a bench scraper, cut your dough with a well floured kitchen knife and use a square of cardboard covered in aluminum foil to fold and transfer your dough.
Same day: If you want to bake these the same day, mix the dough in the morning and let it rise covered at a warm room temperature for 3 to 4 hours, until doubled and bubbly. Proceed with shaping and baking as written.
Optional stretch and folds for a more open crumb: Cover the bowl and let the dough rest at room temperature for 30 minutes. With a lightly damp hand, grab one side of the dough, stretch it upward and fold it over the center. Rotate the bowl and repeat until you have done four folds. Rest 30 minutes and repeat. Do this a third time, then cover and refrigerate as directed.
Storage and Reheating: Store at room temperature for one day or freeze. Reheat in a warm oven before serving.
Nutrition
Calories: 210kcal | Carbohydrates: 67g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 135mg | Fiber: 4g | Sugar: 0.2g | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 4mg
