528. Ciabatta Buns

The amazing dough strikes again.

After the success I found in crusty bread, 5 minutes focaccia, and cheesy herb pull bread, Janet from Simply So Good inspired me to make ciabatta buns.

Ciabatta is a famous Italian bread, so while I do not claim that this is the authentic way to make it, the final result does come very close.

I will use these buns for sandwiches, but you can also slice them and toast them to use for dipping or crostitni or bruschetta.

Ingredients:

3 cups  flour
1 3/4 tsp salt
1/2 tsp Instant or Rapid-rise yeast
1 1/2 cups water

Method:

In a large mixing bowl, whisk together flour, salt and yeast.
Add water and mix until a shaggy mixture forms.
Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.
Pour dough onto a heavily floured surface and shape into a ball.
Cut the ball in half, then each half into thee buns. Fold the dough under itself to create a smooth ball.
Place each piece of dough onto a floured parchment-lined baking sheet, cover with plastic wrap and let rise for at least an hour and up to 3 hours.
Heat your oven to its maximum, around 500F. Place a baking sheet or pizza stone inside so it too will be hot.
Lift the parchment paper and flip the dough onto your floured hand, then turn it over again onto the hot stone or baking sheet.
Bake for about 10 minutes until puffed and just starting to get golden.
If not consuming on the same day, store in ziploc bags and reheat in the oven for about 5 minutes just before consumption.

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