Ciabatta Rolls in the Airfryer
Crisp Italian ciabatta rolls with an airy crumb and golden crust – baked directly in your airfryer. A no-knead dough that cold-proofs overnight and gives the classic, flavourful ciabatta.
Equipment
- 1 Air fryer
- 1 Mixing bowl Large
- 1 Ladle Wooden
- 1 Parchment paper For airfryer
- 1 Brush For olive oil
- 1 Husholdningsfilm For covering the dough
Ingredients
The dough
- 3.5 dl lukewarm water
- 8 g fresh yeast Or 2 g dried yeast
- 1 tsp sugar
- 400 g Manitoba flour Or plain wheat flour
1 tsp salt
For brushing
- 2 tbsp olive oil
Instructions
Mixing the dough
- Weigh out 3.5 dl lukewarm water into a large mixing bowl and crumble in 8 g fresh yeast. Stir with a wooden spoon until the yeast is completely dissolved.
- Add 1 tsp sugar, 400 g Manitoba flour and 1 tsp salt. Stir gently together with the wooden spoon into a smooth, moist dough. It takes about 1 minute – the dough should NOT be kneaded.
- Cover the bowl with cling film and let the dough cold-rise on the kitchen counter for 8-10 hours (e.g. overnight).
Shaping the rolls
- Dust the kitchen counter generously with flour and gently tip out the dough – be careful not to knock the air out of it.
- Dust a little flour on top and divide the dough into 8 roughly equal pieces with a dough scraper. Shape the rolls lightly with floured hands – they don't have to be perfect.
- Place baking paper in the airfryer basket and arrange 4 rolls well spaced apart. Brush the rolls with olive oil.
Baking in the airfryer
- Preheat the airfryer to 200 °C.
- Bake the first 4 rolls at 200 °C for 15 minutes. Turn them gently and give them another 3 minutes, until they are golden and crisp.
- Take the rolls out and let them cool on a wire rack while you bake the last 4 rolls in the same way.
Notes
Tips for the perfect result:
The dough is very wet and sticky – that's intentional, and it's exactly what gives the big air holes in the rolls. Avoid adding extra flour. Portion size:
Most airfryers can only fit 4 rolls at a time. Bake them in two batches for the best result – keep the first rolls warm in a tea towel while the next ones bake. Variation:
Sprinkle the rolls with flaky salt, sesame seeds or grated parmesan before baking for extra flavour. You can also add fresh herbs like rosemary or thyme to the dough. Serving:
Serve the rolls warm with cold butter, as sandwich rolls, or with soup and salad.
The dough is very wet and sticky – that's intentional, and it's exactly what gives the big air holes in the rolls. Avoid adding extra flour. Portion size:
Most airfryers can only fit 4 rolls at a time. Bake them in two batches for the best result – keep the first rolls warm in a tea towel while the next ones bake. Variation:
Sprinkle the rolls with flaky salt, sesame seeds or grated parmesan before baking for extra flavour. You can also add fresh herbs like rosemary or thyme to the dough. Serving:
Serve the rolls warm with cold butter, as sandwich rolls, or with soup and salad.
Nutrition
Calories: 248kcalCarbohydrates: 44gProtein: 7gFat: 5gSaturated fat: 1gPolyunsaturated fat: 1gMonounsaturated fat: 3gSodium: 390mgPotassium: 78mgFiber: 2gSugar: 1gCalcium: 12mgIron: 3mgNet carbohydrates: 42g
