Low Sodium Vegan Ciabatta Rolls

Total time9 hr 25 min

Prep time30 min

Cook time25 min

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Ingredients

8 servings

For the dough

3 cups (360g) bread flour, plus more for dusting
King Arthur Baking Company Unbleached Bread Flour King Arthur Flour Organic Unbleached Bread Flour, 5 lbs Bob's Red Mill Unbleached Artisan Bread Flour - 5 Lb Pillsbury Best Bread Flour - 5 LB Bob's Red Mill® Unbleached Enriched Artisan Bread Flour
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1 ¼ tsp instant yeast
1 ½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ¼ cups (300ml) warm water (about 90°f / 32°c)
2 tbsp olive oil
1 tsp olive oil, for the bowl

For shaping

1–2 tbsp bread flour, for shaping

For topping

flaky sea salt, for topping (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large mixing bowl, whisk together the bread flour, instant yeast, and fine sea salt. Add the warm water and 2 tbsp olive oil, then stir with a sturdy spatula or your hand until no dry flour remains and a shaggy, sticky dough forms — it will look rough and wet at this stage.
2
Cover the bowl and let the dough rest for 15 minutes. Then perform 4 sets of stretch-and-folds over the next hour: every 15 minutes, wet your hand, grab one side of the dough, stretch it up as far as it will go without tearing, and fold it over the center. Rotate the bowl 90° and repeat 3 more times to complete one set. After the final set, the dough should feel noticeably smoother and hold its shape briefly when pulled.

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