Long-Fermentation Ciabatta Rolls

Ingredients

• 280ml warm water
• 1g baker's yeast
• 10g olive oil
• 350g wheat flour, Type 45 or Type 55
• 7g salt
• olive oil, for oiling hands
• wheat flour, for dusting

Instructions

1. Whisk the baker's yeast into the warm water, then whisk in the olive oil.
2. Add the flour and salt. Mix with a wooden spoon until no dry flour remains; kneading is not necessary.
3. Cover the bowl and leave the dough to rest for 1 hour, until it has doubled in volume.
4. Oil your hands, turn the dough onto the work surface and fold its edges into the centre to form a round.
5. Return the dough to the bowl, cover it and refrigerate for 6 hours, until it has risen slightly.
6. Gently turn the chilled dough onto a well-floured work surface without deflating it. Dust the top, stretch it into a long rectangle and divide it crosswise into 4 equal rolls with a dough scraper. Transfer the rolls to a parchment-lined baking sheet.
7. Bake for 15 minutes at 250°C, until crisp and golden outside.