Ciabatta Rolls

1. 01 Introduction: Thank you for taking this class. In this class, we will learn how to make these vata rolls. They are great for sandwiches. First, I will teach you how to make the starter. After the starter has sat overnight, I will then teach you how to make the dough for the rolls. Next, I will teach you how to prepare the rolls for the first rise. Then we will let the dough rise. Then I will teach you how to work with the dough, and then we will let it rise again. After the second rise, I will teach you how to form the rolls and prepare them for the third rise. Next, after they have risen again, I will show you how to, we will finish up by letting them cool and then slicing them so that they are ready for our sandwiches. I am a self taught baker and cake decorator. Many years ago I decided I wanted to open up my own home bakery. But I didn't feel like my cake decorating skills were quite at the level that I wanted them to be at. I took some classes, read some books, watch some videos, and of course, did a lot of practice until I felt like my decorating skills were up to the same level as my baking skills. I then opened up my own home bakery. And I had this bakery for several years, making cakes and other goodies for other people, for special occasions and to sell at farmers markets and festivals. After having this business for several years, my husband got a job offer in a different state across the country. We felt like this was a good move for us, and so I closed down my bakery and we moved across the country. Now here I do not want to go through the steps to open up another home bakery. But as a retired teacher and as a baker, I still enjoy baking. And I have decided to share my skills with you on skill share. I am excited to teach you how to make these roles. Let's move on to lesson number one, Making the Start and do. 2. 02 Starter Dough: We are ready to make the starter for our rolls. I have this bowl. To this bowl, I want to add my 1.2 cups flour, my one cup water. It says one 16th of a spoonful of yeast. I have a measuring that is a measuring spoon that says a pinch, and it looks like it's about a half of an eighth. So that's what I'm using then I just want to stir this together. I think I would rather use a whisk because a whisk is going to help break up that flour. We just want to mix this together. Get all that four blended in with the water. As you can see, that's all blended in. I'm just going to take this lid that goes on the bowl and cover this. My starter is now going to just sit and rest overnight. You don't want it to rest a lot more than 15 hours, but you do want it to rest overnight. We'll be back after this has rested to make the dough. 3. 03 The Dough: We are ready to start making the dough for our rolls in my bowl. I want to add all the rest of the ingredients starting with our starter. And I want to show it to you. You can see it is bubbled up, so I'm going to dump that in. Let me scrape it out of the bowl. I want to get it all in there. Next, I'm going to add my two teaspoons of yeast. This is a two teaspoon measuring spoon. Now I want to add my three cups of flour. Here's my last cup, and I want 2.4 teaspoons of salt. There's two, and there's 42 tablespoons of non fat dried milk. My 23 cup of lukewarm water, and my three tablespoons of olive oil. Going to put the cover on and just mix this up. I want this dent and we're going to have it go for 7 minutes. I want to watch it for the first minute or so to see if it forms the dough. If not, I will stop it and add a little bit more flour that doesn't seem to be forming the dough I want. Let me though, the ste, that's really the thing with bread, is the flour is always an approximation. I'm going to add more flour a little bit at a time until I can get that to come to a dough. Let me push that down. You can see that it's still not really a dog, it's still way too runny. Add the rest of that flour, see what that does, and see if we need to add more. Stop and take a look that is pretty close to what we want. Dough wise, I'm going to add just a little bit more. So I probably in the end will have added an extra cup. Now you can see this is starting to do what Joe does mixed together. We're now going to look this need for 7 minutes. We'll be back in 7 minutes when this is done, nether. 4. 04 First Rise: Our dough has been eating for 7 minutes. We're now going to go ahead and take the beater out. And I have this other bowl that I wanted to rise in. But before I put the dough in there, I need to spray it down so the dough won't stick. Going to take my dough out of this bowl and put it in the when I sprayed down, you can see it's still a very sticky dough. I have this proof format that's set on its lowest temperature, which is 85 degrees, and I'm just going to stick my dough on top of it. And then I have a cover to put over it. If you don't have anything like this, which you probably won't, you can just use a cloth to put over it or spray down some plastic wrap. I'm now going to let this proof for 2 hours till it's doubled in box. So we'll be back at that point to show you what to do. 5. 05 Working the dough and second rise: Our dough has been raising for about 2 hours. As you can see, it's up at the top of the bowl. We're now going to work with it for a minute before it does a little bit more raising. So we wanted to slightly punch this down and we want to lightly flour the surface before we put the dough on it with that lightly flowered, we're now going to take our dough and put it on our surface. We want to fold it in half, then we're going to use this. It's a rectangle shape. We're going to use it to fold up our corners. We read an envelope. Fold that up. Then I'm going to turn it, make it a rectangle again. And do that same thing, fold up my corners to make like an envelope. Then I'm going to take the stove and return it back to our bowl. We're going to put our bowl back on our proofing sheet and cover it again. This time we're going to let it rise for 1 hour. We'll be back in 1 hour when this has risen again to form and shape our rolls. 6. 06 Forming the Rolls: Our dough has been rising again for about another hour. We're now ready to form the rolls and then let them rise again. I have a clean work surface right here and I'm going to spray it down. And then I'm going to dump my dough out onto the work surface. I want to form this into a rectangle that's eight by ten. I'm not rolling it out because I don't want to push the air bubbles out. Try to get it as close as you can to what looks like the eight by ten. To spray this down, I want to get 12 rolls out of this. I'm going to do 3.4 I'm going to start by, let's do this. Cutting this down like that, then I'm going to cut it in half. Then I'm going to cut it in half again. I've got a pan here ready and I'm going to spray it down also. And I want to put my role on the pan. Let's put it here where you can see it. If it's not square, just reform it to the square because it could lose its shape. I'm going to keep cutting these and fill in the pan. I should get six on each pen, so as you can see, I have six on that pen. I'm going to continue that till I have both pens full. 7. 07 Third Rise and Baking the Rolls: Our rolls have been raising for about 2 hours. When you look at them, my proof in mat is not that big. These ones here are looking more proofed up than those ones. You'll notice my proof in mats not really big enough. I'm going to stick these on the stove while they p, I am going to go ahead and still cover them in the oven. They're not going to fit on the same. I'm going to move this one up also. This one I'm going to that one of them is one above center and one is one below center. That way they can both cook at the same time. We're now going to preheat the oven to 425, and we're going to let a preheat forget ten to 15 minutes so that that bread can get just a little bit more of a oop raise to it. Then we will cook them. So we'll be back in about ten to 15 minutes when the oven has preheated. The oven is preheated, so we're getting ready to put our rolls in the oven. I've let these sit and you notice they're starting to puff up now. I just want to gently spray each roll. Then I'm just going to stick two fingers in to make a little indent, being very gentle about it. Now we're ready to put these in the oven. We're going to bake these for 18 to 20 minutes, one hand center of each of the racks, and let them cook. We'll be back when the rolls have cooked. 8. 08 Cooling and Slicing the Rolls: Hard timer is just going off on the oven. So we're ready to check our rolls. Here's our rolls. As you can see, they turn a light round so we're ready to take the S. We're now going to let them cool completely, and then we'll be ready to cut them, to get them ready for sandwiches. Our rolls have completely cooled, we're ready to use them, although this can't be used as a sandwich until we cut it. I want to use a ser, serrated blade and I want to try to figure out what about half of this is and just cut it down. Now we have a sandwich bun, ready. 9. 09 Final Thoughts: Thank you for taking this class. We had fun making our Vata rules. They are excellent for using for sandwiches. We first learned how to make the dosh started after it had sat overnight. We then made the dough for the rolls. We let them rise the folded and worked with the dough, and then we again let the rise. After the second rise, we took the dough and we formed and cut our rolls. We then let the rolls rise again. Once they had risen again, we spritz the top and we baked them in the oven. Once the rolls had baked, we let them cool and then we them so that they were ready for sandwiches. I hope your rolls turned out the way that you wanted them to the recipe for. This is in the project section. Your project is to make these rolls. Please take a picture and post it in our project section and tell us how it went. I look forward to hearing from you from my kitchen to your kitchen. Happy baking.