Adapted from Chef De Home, these
are fabulous ciabatta buns, better than from the bakery. The original recipe
makes only eight buns and I was really sorry I didn’t double the recipe. Should
you double the recipe, don’t double the salt, instead increase it by half. So instead of 3 tsp of salt, use only 2-1/4 tsp.
CIABATTA BUNS
Dough Starter:
1-1/3 cup flour
1/2 tsp sugar
1 tsp instant dry yeast
1 cup water
Dough:
4 Tbsp warm water
1/2 cup warm milk
1 tsp sugar
1-1/2 tsp salt
2 Tbsp Olive oil
2-1/4 cup flour
2 tsp instant dry yeast
- Mix starter and let it ferment for 4 hours or until dough starter doubles in size.
- Stir the risen starter, stir it and let it rest for 5 minutes.
- Sprinkle 2 tsp yeast over the rested starter.
- In a mixing bowl, combine the water, milk, sugar, salt and oil.
- Add 2 cups of flour and mix well.
- Kneed, adding from the remaining 1/4 cup flour, 1 Tbsp at a time until the dough comes together.
- Kneed for 5 more minutes.
- Transfer to a large oiled bowl, turn over and cover.
- Let the dough rise until it triples in size.
- Punch down risen dough on well floured surface.
- Roll into a rectangle and divide into 8 parts with a dough scraper.
- Fold up each rectangle against itself, tucking the corners inside.
- Transfer the buns to the prepared baking pan 3-4 inches apart.
- Cover and let buns rise again until doubled.
- Preheat oven to 425F and line a baking pan with parchment paper.
- Bake in preheated oven for 20 minutes until tops are brown and bottoms are hollow when tapped.
