Easy Ciabatta Buns
November 30, 2023 by Kimberly
Soft and airy, easy ciabatta buns are perfect for sandwiches. Their golden crust and light texture make them a delightful choice for any meal or snack.
4 HOURS
INTERMEDIATE
VEGAN
ITALIAN
234 PER BUN
FLUFFY
EVERYDAY
BREAD
ALL YEAR
INTRODUCTION
ABOUT THE RECIPE
Savor the simplicity of our easy ciabatta buns—a homemade delight with a golden crust and a soft, airy interior. Perfect for sandwiches or alongside a hearty meal, these buns require minimal effort for maximum flavor.
How to serve:
Serve these ciabatta buns fresh out of the oven for the ultimate experience. Ideal for crafting gourmet sandwiches or simply slathering with butter, their versatile nature complements any culinary creation. Embrace the warm, fluffy texture and revel in the homemade goodness.
How to store:
To keep your ciabatta buns at their best, store them in a paper bag or bread box at room temperature. Avoid airtight containers to maintain the crisp crust. For longer freshness, freeze individually wrapped buns. Reheat in the oven for a few minutes to recapture that just-baked perfection.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
INGREDIENTS
For 8 BUNS
DOUGH
- 350ml lukewarm water (12 fl. oz.)
- 1 tsp sugar
- 1 tbsp oil
- 7g instant yeast (2 tsp)
- 500g flour type 00 (4 cups + 1 heaped tbsp)
- 1 tsp salt
ACTIVE: 0 min
PASSIVE: 0 min
PREPARATIONS
Recommended Equipment
- large bowl
- whisk
- spatula
- dough scraper (or blunt knife)
- casserole dish (or ovenproof dish)
- None
ACTIVE: 5 min
PASSIVE: 4 hrs
COOKING
1. Place the ingredients in a large bowl in the following order: 350ml (12 fl. oz.) warm water, 1 tsp sugar, 1 tbsp olive oil, 7g (2 tsp) dry yeast. Mix everything well with a whisk.
2. Now add 500g (4 cups + 1 heaped tbsp) type 00 flour and 1 tsp salt. Mix everything well with a spatula so that the flour is incorporated and the edges can be scraped off. Now cover the bowl with a towel for 20 minutes and leave to rest.
3. Wet your hands with a little water and grab the dough from four sides one after the other, pull it up and fold it in the middle so that the dough becomes rounder and has tension. Cover the bowl with a towel again and leave to rest for another 20 minutes.
4. Repeat step 3 and cover the bowl with a towel again, but this time leave the dough to rest for approx. 2 hours.
5. Sprinkle a little flour on a work surface and place the dough on top and also sprinkle with a little flour. Spread the dough out a little and divide into 8 equal portions. Pull the dough pieces in a semicircle on the worktop so that there is tension on the surface.
6. Place baking paper on a baking tray and sprinkle with a little flour. Place the dough pieces on top, cover again with a towel and leave to rise for another hour.
7. Now heat the oven to 230°C (446°F). Place a baking dish or ovenproof dish with water on the bottom of the oven. Instead of the bowl of water, you can also simply pour water into the oven with a spray bottle as soon as the tray is in the oven and then quickly close the door.
8. Once the oven has heated up, place the baking tray with the rolls in the oven and bake for 10 minutes. Then remove the baking dish with water from the oven and bake for a further 10-15 minutes until the buns are golden brown.
NOTE: The calorie information may vary depending on the product used, country and region.
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