Breadmaking can often appear to be difficult and something that not everyone can master, but in today's post I want to share with you my foolproof ciabatta loaf recipe. In just five steps you can have yourself a beautiful and authentically Italian loaf.
Preparation Time: 15 Minutes
Proving Time: 2 Hours
Cooking Time: 25-30 Minutes
Ingredients:
7g sachet fast-action or easy-blend dried yeast
300g strong white bread flour, plus extra for dusting
1tsp sugar
1tsp salt
1tbsp olive oil
225ml hand-hot water
Method:
1. Mix together the yeast, flour, sugar and salt in a large bowl. Make a well in the centre and pour in the oil and water. Mix to a very soft and wet dough – the mixture should be almost like a thick batter.
2. Using floured hands ‘beat’ the dough in the bowl for at least 5 mins. Use a pulling and stretching action, slapping the dough back down into the bowl – this will help to create pockets of air. If the dough is too sticky add a little more flour.
3. Cover the bowl with oiled cling film and leave in a warm place for 1-1½hrs until the dough has doubled in size. I used my airing cupboard for this and it worked perfectly.
4. Transfer the dough to a floured surface and shape into an oblong loaf without re-kneading. Place on a floured baking sheet and cover and leave to rise for 30 mins. Preheat the oven to 200°C/400°F/Gas Mark 6.
5. Uncover the dough and bake for 25-30 mins until crisp and pale golden.
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