Several of my baking friends on Twitter gather every now and again to bake bread together. One of us will have a recipe and others join in and while we bake we compare notes and in the end blog or show photos of our results. There's sharing back and forth about how we might change the recipe or decrease or increase amounts or size, substitute different ingredients, etc., and all in all, it's a very informative process.
This recipe for Ciabatta Rolls was one Di selected (and if you click here you can find the King Arthur Flour recipe on their site).
These rolls don't take long to make, although the timing in the recipe seems long as you take a couple of minutes to make a starter, let it sit for 15 hours, and then you make the dough the next day, so plan ahead.
I made it all by hand, not using the mixer or bread machine. The dough was lovely to work with and the process was relaxing and enjoyable, making the little dimples in the bread is just a whole lot of fun as well. I didn't get the rise on mine that I thought I wanted, but that turned out to be a good thing as the sandwiches were much easier to eat with a bun that did not rise to a greater height. I hope it turns out that way again the next time I make them, which should be soon as the flavor was delicious, fresh, and yeasty with a nice medium chew to it...just what I like in a ciabatta roll, something that will stand up to sandwich ingredients and enhance them. Definitely a repeat.
Here's Abby's post on the rolls.
