Eosinophilic Esophagitis Friendly Vegan Ciabatta Rolls
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Learn more →Ingredients
8 servings
For the dough
- 3 cups (360g) bread flour, plus more for dusting
- 1 ¼ tsp instant yeast
- 1 ½ tsp fine sea salt
- 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)
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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