For sandwiches, sliced bread is great, soft rolls are wonderful. But sometimes nothing but a crusty roll will do to make you feel like you’re holding a meal in the palm of your hand. And sometimes it just needs to be a ciabatta roll, with those nice big holes to harbor whatever filling is your pleasure of the moment..
But I confess I had more than good eating on my mind when I made these particular rolls. The high-hydration (i.e., wet) doughs that produce those accommodating holes can be especially difficult to handle, and I’ve always relied on my trusty mixer to see me through. I was curious to see, here in this bare-bones kitchen where all the mixing is by hand (and all the yeast is wild), whether I could pull it off.