Bake ciabatta bread!
- You
- Aug 6, 2015
- 1 min read
Makes 4 small or 2 large loaves
Preparation time: 15 min
Standing time: 1-1½ hours
Baking time: 50-60 min
1 785 ml (1 kg) white bread flour
10 g (1 packet) instant yeast
15 ml (1 T) salt
5 ml (1 t) sugar
125 ml (½ c) olive oil
about 750 ml (3 c) lukewarm water
extra olive oil
extra bread flour
Combine the flour, yeast, salt and sugar in a large mixing bowl. Mix the oil and half the water and add to the flour mixture. stir with a wooden spoon to form a slack, lump-free dough.
Add extra water if the dough is too stiff; it should be runny and slightly sticky. brush the top of the dough with oil, cover and leave to rise for about 50 minutes or until double in volume.
Preheat the oven to 220°C.
Coat your hands with oil and knock down the dough. Divide into 4 portions and pour on a floured baking sheet. Put a large handful of flour on each side of the dough. use the sides of your hands to work the flour under the dough, lifting the dough slightly and pushing the flour as you go, incorporating some of it in the dough and covering the bottom with flour.
Repeat with the remaining dough.
Put a small dish of water in the oven with the loaves. Bake for 15 minutes, reduce the temperature to 180 °C and bake for another 20-30 minutes or until done.
Break the loaves into pieces and serve with olive oil, balsamic vinegar and mature cheese.
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