top of page
1
To start the recipe; make the poolish a few hours or the day before.
2
Add the poolish ingredients to a bowl, mix well, cover, and leave at room temperature for several hours; I make mine the night before.
3
Next day or a few hours later, 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).
4
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.
5
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 and cover.
6
The next stage in making Ciabatta bread is to let the dough rest and rise for 3 to 4 hours, but the dough needs a quick turn 3 times, that’s every 60 minutes and 90 minutes for the 3rd and last turn.
7
Follow the instructions in the video on how to turn the dough by hand.
8
While waiting for the last 90 minutes rest period prepare a bakers chouche as shown in the video.
9
After the last rest period, turn out the dough onto a floured surface (see video) and give the dough a good dusting with flour as shown in the video.
10
Using a bakers scraper cut the dough into 2 loaves.
11
Transfer the dough to the Couche using 2 scrapers as shown in the video, set your timer for 20 minutes.
12
When there’s only 10 minutes left set your oven to 230°C / 450°F or gas mark 8.
13
Place 2 baking tray upside down in the oven as shown in the video.
14
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.
15
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.
16
Set your timer for 18m to 25 minutes depending on how well done you prefer your Ciabatta.
17
Enjoy
Method
Ingredients
The poolish
200g / 7oz Bottled or filtered water
200g / 7oz strong white bread flour
200g / 7oz Sourdough starter
The main recipe
250g / 9oz Strong white bread flour
140g / 5oz Bottled or filtered water
8g / 1tsp Salt
Digital Kitchen Timer:
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Lightweight dough proofing cloth
John Kirkwoods’ Sourdough Starter Pack
FEATURED PRODUCTS
Products we recommend for this recipe
bottom of page