Description
Like a cross between a baguette and ciabatta but without any of the fuss, this giant roll is perfect for sandwiches of all kinds. It’s made with a 4-ingredient no-knead dough and emerges from the oven with a crisp yet thin crust and a light, airy crumb.
Notes:
- I’ve made this with Petra 0102 flour, which has become a favorite for both bread and pizza, and King Arthur bread flour, which also works really well here.
Equipment:
- As always, for best results use a scale to measure.
- A DoughMate is helpful for storing the shaped sandwich roll as it proofs at room temperature for several hours. If you don’t have one, you can use a 9×13-inch container, but you’ll want to cover it with plastic wrap or another pan to create an airtight lid to prevent the dough from drying out.
- An X-large Sheet Pan is helpful for baking, especially if you plan on making a double batch and baking two loaves at once. You can use a standard half-sheet pan, too — if you do, you’ll stretch the dough diagonally across the pan when ready to bake.
Ingredients
- 2 cups (256 g) unbleached bread flour, plus more for dusting
- 1 teaspoon (6 g) kosher salt
- 1/4 teaspoon (1 g) instant yeast
- 7/8 cups (205 g) cold water, tap is fine
Instructions
- Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl and let it rest for 30 minutes.
- Stretch and fold the dough: Fill a small bowl with water. Using a wet hand, stretch and fold the dough by grabbing an edge and pulling it up and towards the center. Repeat this stretching and folding process, 8 to 10 times, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive.
- Let it rise: Cover the bowl with a lid or plastic wrap and let it rise at room temperature until it doubles in volume and the surface is covered with bubbles, 12-18 hours.
- Ball up: Turn the dough out onto a lightly floured work surface. Using flour as needed, ball it up. Dust it lightly with flour.
- Proof: If you have a DoughMate, dust it lightly with flour. If you don’t, dust a 9×13-inch (or larger) pan with flour. Using floured hands, transfer the dough ball to the prepared vessel. Let it rest for 1 hour. Using floured hands, stretch it into a log. Cover the vessel and let the dough rest for 2 hours, or until the dough feels very light to the touch.
- Bake: Preheat the oven to 425ºF. Line an extra-large sheet pan (ideally) or standard half sheet pan with parchment paper. Dust the dough lightly with flour, and gently spread the flour across its surface. Using lightly floured hands, quickly lift the log from the vessel and transfer it to the prepared sheet pan, stretching it as you do — if you’re using an extra-long sheet pan, it should stretch the length of the pan (about 18 to 19 inches). If you are using a standard sheet pan, stretch it the diagonal length of the pan. Using lightly floured hands again, lightly dimple the log. Transfer the pan to the oven and bake for 20 minutes.
- Let cool: Remove the pan from the oven, transfer it to a cooling rack, and let the loaves cool completely or for at least 30 minutes on the sheet pan before cutting and serving.
- Prep Time: 18 hours
- Cook Time: 20 minutes
- Category: Bread
- Method: Oven
- Cuisine: American