Ciabatta

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Cuisine Italian

Equipment

  • stand mixer fitted with a flat beater.

Ingredients
  

  • 500 g White bread flour plus more for dusting
  • 7 g Fast Action Dried Yeast
  • 2 Tbsp Olive Oil
  • 10 g Salt
  • 400 ml Lukewarm water

Instructions
 

  • Use a stand mixer fitted with a flat beater.
  • Place the flour, yeast and salt in the mixer bowl
  • Mix on low-speed.With the mixer running, add the water all at once. Mix for a couple of seconds on low-speed, then turn up the speed to maximum and mix for 8 minutes continuously. Scrape down the runny dough from the beater using a spatula, then cover the bowl and leave to proof in a warm place until doubled in size – about 45 minutes.
  • Pre-heat the oven to 230ºC – 220ºC. (Fan oven – but see note below)
  • Line a large baking tray with non-stick baking paper (or use a sieve and dust with flour).
  • Also, dust a large clean working surface with flour. Remove the plastic wrap and use a spatula to turn out the bubbly dough onto the floured surface – do not punch down the dough. Sieve more flour over the top of the dough.
  • Use a dough scraper to divide the dough in two. Transfer each one to a baking tray. The dough will feel light as air at this point, almost like marshmallows, but is very runny and should be handled with lots of dusted flour and a light touch.
  • Bake for about 25 minutes until golden brown, depending on the size of your panini/loaves. I use a fan oven and start at 230ºC and after 12 minutes turn the oven down to 220ºC.
    Remove from oven and place on a cooling rack.
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