Follow the instructions below to make your ciabatta roll recipe turn out perfectly.

Step 1. Dough preparation (rise time: 1 hour)

Dissolve instant yeast in a small cup of lukewarm water and stir well. Make sure the mixture develops a yeasty aroma and begins to bubble.

Add flour and salt to a large bowl.

Pour the yeast mixture over the flour mixture and whisk well until it is completely combined. Scrape down the sides of the bowl with a spatula or wooden spoon to ensure there are no visible dry flour particles. The dough will be wet and very sticky.

Cover bowl of dough with plastic wrap. Allow the covered dough to sit for 1 hour at room temperature.

Step 2. Stretching and folding the dough (rise time: 1.5 hours)

After the bread dough has gone through the first rise, put some water onto your hands and start to stretch and fold your dough in the bowl. Fold the edges of the dough into the center, doing one edge at a time. It will take you about a minute to fold all 4 sides. When you’re finished folding, re-cover the dough in the bowl with the plastic wrap and allow it to rest for 30 minutes.

Repeat the stretch and fold process, then recover the dough with plastic wrap and allow to rest for 30 minutes again.

Repeat that stretch and fold process one more time and allow the dough to rest covered for 30 more minutes.

After the 3 stretch and fold steps, your bread dough should be about double in size.

Step 3. Shaping the dough (rise time: 40 minutes)

Transfer the wet dough to a surface (a large cutting board or pizza stone is perfect) that has been dusted with flour.

Sprinkle the sticky dough with a bit of flour and shape it into a rectangle-shaped log. Pull the dough gently from underneath. Do not press the wet dough. If you do, air holes that are trapped inside the dough can get squeezed out and this will affect your bread.

Press the edges of the dough log to seal it. Then, divide the log into 4-5 parts that are equal in size.

Place dough pieces onto a work surface that has been dusted well with flour.

Allow the dough pieces to rise for approximately 40 minutes (the final proofing).