Ciabatta (French Rolls)

Method

1. Dissolve the fresh yeast (or active dry yeast) in 250 g of warm water (25-28°C) along with the malt (or sugar).
2. Gradually add the flour, mixing until the dough comes together.
3. Switch to the dough hook (if using a stand mixer) and add the remaining water little by little, allowing each addition to be absorbed before adding more.
4. After about 10 minutes of kneading, add the salt, then the last part of water.
5. Increase speed and knead until the dough is smooth, elastic, and pulls away from the bowl (total kneading time about 15 minutes).
6. Transfer the dough to a lightly floured work surface. Perform a few folds to strengthen the dough.
7. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap. For rapid fermentation (10 g fresh yeast): let rise in a turned-off oven until tripled in volume (4–6 hours). For slow fermentation (5 g fresh yeast or sourdough): refrigerate for 12 hours, then let rise at room temperature until tripled (3–4 hours).
8. Once tripled, turn the dough out onto a well-floured surface. Gently shape it into a ball without deflating the air bubbles.
9. Dust generously with flour, cover with a kitchen towel, and let rise for 1–1.5 hours until doubled.
10. Using a bench scraper, divide the dough into portions (do not press down). Lightly shape each portion.
11. Place the portions on a baking tray dusted with breadcrumbs. Let rest for 30–40 minutes at room temperature.
12. Preheat the oven to 220°C (static).
13. Bake for 25 minutes at 220°C, then reduce to 200°C and bake for another 10 minutes, until golden brown.
14. Remove from the oven, transfer to a wire rack, and return to the turned-off oven with the door slightly ajar for 10 minutes to crisp the crust.