Whole Wheat Ciabatta Bread Rolls or Loaves

Name: Whole Wheat Ciabatta Bread Rolls or Loaves
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 32 rolls, 32 serving(s)
Ingredients: 1000 g bread flour; 400 g white whole wheat flour (unbleached); 1 tablespoon active dry yeast; 10 g sugar (2 tsp.); 1 liter water; 15 g salt, Kosher (1 T)

Submitted by lwunder

"This recipe is very similar to my bread roll recipe (http://www.food.com/recipe/easy-crusty-bread-rolls-447320). I have increased the amount of whole wheat flour and substituted water for the buttermilk. The result is definitely yummy!"

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photo by suedesmom

Ready In:: 1hr 20mins
Ingredients:: 6
Yields:: 32 rolls
Serves:: 32

ingredients

1000 g bread flour
400 g white whole wheat flour (unbleached)
1 tablespoon active dry yeast
10 g sugar (2 tsp.)
1 liter water
15 g salt, Kosher (1 T)

directions

Weigh out dry ingredients in your mixing bowl.
And water.
Mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
Preheat oven with two pizza stones (one per shelf) to 450°F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
Turn bread dough out onto a lightly floured countertop and divide into four pieces. You can make four large long ciabatta type loaves at this point or you can continue on and divide each dough ball into 8 pieces for rolls (see below).
Using a bench knife or scraper, gently form the dough into four long flat loaves. Try not to work the dough to much. If you would like to make ciabatta type sandwich rolls, divide each long loaf into 6-8 short segments using your bench knife.
Place loaves or rolls on 2 sheets of parchment paper that are roughly the same size as your pizza stones (2 loaves/sheet; 12-16 rolls/sheet).
Cover** and let rise for 45 minutes.
After rising, sprinkle the loaves with flour and slash the tops (I do not slash the rolls). ***.
Place the rolls/loaves in the oven using a pizza peel.**** At the same time, put a cup of ice into the cookie sheet to humidify your oven.
Bake at 425F for 30-35 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
Cool on wire racks and enjoy!
*If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***A sharp serrated knife works well. ****An inverted cookie tray works in a pinch.
Read more: http://www.food.com/recipe/easy-crusty-bread-rolls-447320#ixzz1dmJ4t9Av.