Italian Ciabattaboller (Rosetta)

Ingredients for Italian Ciabattaboller (Rosetta)

Instructions for Italian Ciabattaboller (Rosetta)

To prepare the Italian Ciabattaboller (Rosetta) recipe, please follow these instructions:

Stir the yeast into a little of the cold water. Add the rest of the water and the ingredients. Set the dough to uplift in a refrigerator in 5-6 hours.

Roll the dough out to a sausage-sea well with flour on the table. Take a small piece of dough from the. Form into small balls of dough bun and set on top of them.

Low 5-6 grooves with a knife from the middle of the dough balls and out. Set them to after uplift 1/2 hour.

Brush the buns with oil, behind them at 250 degrees c. alm. oven for five minutes, and then at 200 degrees c. alm. oven for about 12 min.

Tips:
Suitable for freezing. Then in the oven for about 10 minutes at 225 degrees c. alm. oven.