Name: Fresh-Milled Ciabatta Sandwich Rolls
Yield: 8 rolls
Ingredients: 250 g finely milled fresh hard white wheat flour; 350 g bread flour; 450 g water, hold back 30 g; 12 g fine salt; 3 g instant yeast; 15 g olive oil; Extra flour for the bench

Yield8 rollsActive time25–35 minRisingAbout 2 hrBaking16–23 min

Fresh-milled cue: Mill finely just before mixing. Rest the dough to hydrate bran, hold back the noted liquid, and judge rises by size and feel.

Ingredients

250 g finely milled fresh hard white wheat flour
350 g bread flour
450 g water, hold back 30 g
12 g fine salt
3 g instant yeast
15 g olive oil
Extra flour for the bench

Method

Mix flours and 420 g water; rest covered 30 minutes.
Mix in yeast, salt and oil. Add remaining water only if dough can hold it; dough is wet.
Bulk rise 2–2½ hours at 74°F, folding with wet hands at 30, 60 and 90 minutes; finish when aerated and 60–75% larger.
Tip onto a well-floured bench. Gently ease to a 12 × 16-inch rectangle without degassing.
Cut into eight rectangles and transfer to floured parchment. Rest covered 30–45 minutes while heating oven to 450°F.
Bake on a hot stone or heavy sheet 18–22 minutes. Optional steam for first 8 minutes using a preheated metal pan. Cool fully.