Ciabatta
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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