Best Whole Wheat Ciabatta Bread Rolls Or Loaves Recipes

CHEF JOHN'S WHOLE WHEAT CIABATTA

Steps:

• Stir 1 cup warm water, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup rye flour, and yeast together in a large bowl. Cover the bowl with plastic wrap and let sit until the sponge bubbles and doubles in volume, 5 to 6 hours.
• Stir 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the the sides of the bowl, cover bowl with plastic wrap, and let dough rise until doubled in volume, 10 hours to overnight.
• Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
• Scrape dough out of bowl onto a lightly floured work surface, press down to remove air, and form into a smooth oval loaf. Place dough on the prepared baking sheet. Dust top of loaf lightly with flour, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 hours.
• Preheat oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
• Remove plastic wrap from risen dough and mist the top of the dough with water.
• Bake loaf in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.

WHOLE-GRAIN CIABATTA BREAD(OR ROLLS)

Steps:

• In large bowl, combine water and yeast; stir and let stand for 10 minutes. When yeast is bubbly, add milk, olive oil, whole-wheat flour, oat bran, ½ cup bread flour, and salt and beat for 2 minutes. Cover and let stand at room temperature for 1 hour.
• Add enough remaining bread flour to make a soft dough; beat for 1 minute. Cover bowl and let rise for 1 hour.
• Remove dough to lightly floured surface (dough will be soft and sticky). Grease two 4″ × 10″ shapes on a large cookie sheet and sprinkle with cornmeal. Divide dough in half and shape into two 3″ × 9″ rectangles on the greased areas of the cookie sheet. Let rise for 30 minutes.
• Preheat oven to 400ºF. Place a 9″ pan filled with ½″ of water on bottom rack. Bake bread on middle rack for 20-30 minutes or until loaves are light golden brown and sound hollow when tapped with fingers. Cool on wire rack.
• Yields 2 loaves; 8 servings.
• For Rolls:.
• 2 tablespoons olive oil.
• 3 tablespoons cornmeal.
• Prepare Whole Wheat Ciabatta Bread through the first rising. Punch down dough and turn onto lightly floured surface.
• Divide dough into 6 portions. Using floured fingers, shape each portion into a 3″ × 3″ rectangle.
• Grease six 4″ × 4″ squares on a cookie sheet with olive oil and sprinkle with cornmeal. Place dough onto each cornmeal coated square. Drizzle with remaining olive oil.
• Let rise in warm place until doubled in size, about 45 minutes. Preheat oven to 425ºF.
• Bake rolls for 10-15 minutes or until very light brown. Turn off oven and prop open oven door. Let rolls stand in oven for another 5 minutes. Then remove from oven and let cool on wire racks.
• Yields 6 rolls.
• Note:.
• Creating Steam When Baking Bread.
• Adding steam to the oven when baking bread makes a crisper, thicker crust. There are several ways to do this. You can place a pan with some water in it on the rack below the bread. You can also spritz the loaves with water a few times while the bread is baking. The steam helps keep the bread softer longer, so the crust develops more slowly.

CHEF JOHN'S NO-KNEAD CIABATTA

Steps:

• Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
• Punch dough down with a spatula and fold it over a few times.
• Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
• Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.