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1
To start the recipe; make the poolish the day before.
2
Out of the main ingredients list start by adding 200grams that’s 7oz of the water followed by the same in strong white flour to a small bowl, then add the ¼tsp of instant or active dried yeast, thoroughly mix and cover the bowl with plastic wrap, I use a shower cap for mine.
3
Place the bowl on the top shelf of your fridge for at least 12 hours, longer is better up to 3 days.
4
Next day, add rest of the flour and water and salt, plus the poolish to your stand mixer bowl (see the video for the best way to do this).
5
Use the paddle attachment on the mixer, Mix on slow for 1 minutes move up to the next speed for a further 1 minutes then move to the next speed for approx 4 minutes or until the dough releases from the side of the bowl.
6
Grease a clean bowl with a ½tsp of olive or vegetable oil; carefully transfer the sticky wet dough from the mixer bowl to the oiled bowl.
7
Cover the bowl with plastic wrap.
8
The next stage in making Ciabatta bread is to let the dough rest and rise for 2¼ hours, but the dough needs a quick turn 3 times, that’s every 45 minutes.
9
Follow the instructions in the video on how to turn the dough by hand.
10
While waiting for the last 45 minutes rest period prepare a bakers chouche as shown in the video.
11
After the last 45 minute rest period, turn out the dough onto a floured surface and give the dough a good dusting with flour as shown in the video.
12
Using a bakers scraper cut the dough into 2 loaves.
13
Transfer the dough to the Couche using 2 scrapers as shown in the video, set your timer for 20 minutes.
14
When there’s only 10 minutes left set your oven to 230°C / 450°F or gas mark 8.
15
Place 2 baking tray upside down in the oven as shown in the video.
16
To make the finished bread crispy you’ll also need a tray of hot water in the bottom of the oven, and a spray bottle with water in at the ready.
17
After the 20 minute rise transfer the dough to a parchment paper lined peel (see video for details) and carefully slide the dough onto the upturned trays in the oven, one at a time, give the inside of the oven a quick spray with the water bottle.
18
Set your timer for 18m to 25 minutes depending on how well done you prefer your Ciabatta.
19
Remove from the oven and onto a wire rack and allow to cool for 30 minutes.
20
Enjoy
Method
Ingredients
550g / 19½oz Strong white bread flour
440g / 15½oz Cold water
1½tsp Kosher Salt or 1tsp Table Salt
1g / ¼tsp Dried Yeast or 7g / ¼oz of fresh yeast
½tsp of Vegetable or Olive oil (used for greasing the bowl)
FEATURED PRODUCTS
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