Ciabatta Rolls

makes 12-18 rolls

5 c. flour
2 tsp. yeast
2 1/4 tsp. salt
2 3/4 c. warm water

Mix all the ingredients in a large bowl.  It is a wet dough.  Cover and let rise for an hour.  Using a plastic spatula, carefully fold the dough over itself a couple times.  Cover and let rise for another hour.  Repeat the process a total of 3 times.  (STEAM OVEN notes: proof setting 20 minutes, fold, repeat 3 times).

Carefully pour out the dough onto a well floured surface, carefully stretch the dough into a rectangle 1 1/2" thick.  The dough has a bunch of air pockets in it, you want to keep these, so handle the dough gently.  Cut the dough into squares...you should be able to get about 12 large rolls, or more if you make them smaller.

Using a spatula, gently move the squares onto a baking sheet lined with parchment paper and sprinkled with cornmeal.  Place the rolls about 2" apart.  You will likely need more than one pan.

Allow to rest on the pan while the oven preheats.  Preheat oven to 450.  Bake for 10 minutes, then reduce heat to 400 and bake for another 10-20 minutes (depending on the size of the rolls).  The bread will be golden brown when done.  Repeat with other pans.

STEAM OVEN:  Combi Steam: Convection Combi Bake 400/40% humidity; 20-25 minutes.