July 30, 2009 - 5:56pm
Ciabatta Rolls with 1-2-3 formula for leftover starter.
Ciabatta rolls using Flo Makanai 1-2-3 formula. The hydration was so wet when I mixed the formula using King Arthur bread flour. I though it best to try making some Ciabatta rolls. I pre-heated the oven and stones at 485 and baked under a foil cover for 10 min. uncovered and continued till nicely browned. The rolls were a little warm when sliced to have with our dinner tonight..my husband said they had a delicious flavor...usually he says very little. They were very tasty. I mixed the dough and did stretch and folds with my hand. I also posted these in Flo Blog where she gives the 1-2-3 formula instructions.
A nice way to use up that left over starter!
Sylvia
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Your rolls look wonderful. What a great way to use your leftover starter. You got such beautiful big holes and I bet the bread is light as a feather.
--Pamela
Hi, Pamela! Thank you, It puffed up nicely when it hit that hot stone. This turned out to be such a sticky dough..it was either pizza or ciabatta..It is just an experiment that turned out tasting very nice. I would have liked a little thicker crust. I will definately be making it again!
Sylvia
I would love to see the recipe so I can make these - they look wonderful. Ii know the 1-2-3 method but can't be sure of the components or the technique used in this case. Any chance of further info?
Thank you, cfmuirhead!
I have only made these twice and so they are still in the works! I have also used a small amount of yeast about a 3/4 teaspoon with a slow starter...depends on how active your starter is.
I mixed very gently by hand with a dough wisk, water, sourdough, flour after this was gently mixed, just until all was moistened and rested about 10 minutes I sprinkled in the salt and then did stretch and folds with my hand, mixing in the salt. Resting the dough for one hour between 8 stretch and folds-2 times or until there is a strong gluten formation My kitchen was warm but I kept the dough temp. under 78F. My starter was 100% hydration. I used King Arthur Bread flour. The dough was very gloppy/sticky.
Pour dough onto a well floured bench, sprinkle top with flour, gently pull into a rectangle shape about 1 1/2 inches thick, rest about 10min./using a dough slicer and pushing flour around any sticky spots/slice into rolls pulling away and lifting onto parchment paper on my 2 pizza paddles. Flour tops and cover with a towel. Proof until puffy and slid onto a pre-heated 485 stone and cover with a foil lid. My lid would only cover one batch at a time. Bake 10 min. under lid. Remove lid and bake until nicely browned about 10 minutes.
125 gm sourdough 100% hydration
250 gm spring water
375 gm King Arthur Bread Flour
about 6 gms sea salt
Sylvia
They look great, Sylvia.
I have to admit that when I glanced at the first photo (before reading any text), I thought they were delectable pastries covered with powdered sugar.
What you baked is much healthier!
Thank you, LindyD! Ha! they do look like pastries!
Sylvia
David
Thank you, David!
Sylvia
Your baking always looks picture perfect! I've been using the 1,2,3 formula lately too. I didn't really like how it came out the first few times, but the last two were nice.
BTW - I like your new atavar, I can't believe you have grandchildren - way too young! Was the horse picture a horse of yours?
Marni
Hello Marni! Thank you for the very nice compliment's. Han's belonged to my granddaughter. She sold him because she no longer has the time to spend with him. She's so busy with school, playing volleyball and now preparing for college...the new owners keep him at the same stables so Lauren can still ride him and her mom has 2 frisian's. Lovely horses that have personalities like big puppy dogs! My lovely granddaughter, nearly 2 years ago!
She is indeed a lovely granddaughter! Busy too - you must be proud.
Marni
I'm a sourdough breadmaking beginner. After I tried this breadmaking method about a month ago, my obsession kicked in...and I'm so glad that I found this website!
The starter that I've made is relatively huge, so followed the advice in this thread and used the leftover to make rolls...well, I didn't follow exactly and I wanted to share my experience.
I started with a 14.5oz (by weight) leftover starter. Followed the 1-2-3 formula, I mixed everything in the bowl. Instead of leaving it for 30 minutes, I left the dough for 7 hours (a very warm afternoon) thinking that leaving the dough longer will enhance the favour (yes, I'm a newbie). When I checked the dough after 7 hours, the dough had overproofed: network with big holes formed, just like a well developed starter. I put the dough on the board and tried to stretch and fold but the whole thing just spread all over the board. It looked shiny and the strand looks like taffy. The dough was out of control. I thought I was doomed. Throwing the whole thing out did occur to me, but I decided to put the dough in the fridge and deal with it the next day.
Next morning, I took the dough out and felt the dough. It was firm with hugh bubbles on the surface. I remember reading something about putting the dough straight from fridge to oven. So I put LOT of flour on the board, shaped the dough (about 150g each) into rolls, and followed what Sylvia did (temperature etc.). And IT WORKED!
The rolls have VERY chewy texture. Some have hugh holes in it. I'm glad that I didn't throw the 3lbs dough away.
hmm...I did click upload pics but I didn't see it in my post...
Hi, After you click upload you have to click 'send to editor' and then another box will appear and click 'insert'...I think that should work! Make sure your photo isn't to large or it won't post!
Glad you didn't throw out all that dough!
Sylvia
M2, Thanks for sharing your photos! For a beginner you have made some very nice rolls!
Sylvia