Ciabatta

PennyAuthorPenny
00DifficultyAdvanced

Not the quickest bread to make

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Yields2 Servings
Prep Time12 hrs 15 minsCook Time25 minsTotal Time12 hrs 40 mins

 For the starter
 1/8 teaspoon dried yeast
 2 tablespoons warm water
 5 tablespoons warm water
 150g strong bread flour
 
 For the bread
 1/2 teaspoon dried active baking yeast
 2 tablespoons warm milk
 150ml warm water
 1 tablespoon olive oil
 275g strong bread flour
 1 1/2 teaspoons salt

1

In a bowl, stir together the 1/8 tspn of yeast and 2 tablespoons warm water and let stand 5 minutes, or until creamy.

2

Add the remaining 5 tblspns water and 150g bread flour. Stir for a few minutes, then cover bowl with cling film.

3

Let the starter stand at cool room temperature for at least 8 hrs

4

In a small bowl, stir together yeast and warm milk and let stand 5 minutes, or until creamy.

5

Use an electric mixer with dough hook blend together milk mixture, starter, warm water, olive oil and flour at low speed , you want the flour just moistened; add salt and mix until smooth and elastic, 6-8 minutes. Scrape dough into an oiled bowl and cover with cling film.

6

Let dough rise at room temperature until doubled in size , about 1 1/2 hours.

7

Turn dough out onto a well-floured work surface and cut in half.

8

Put each half onto a ined baking tray and form into an oval about 25cm long.

9

Dust tops with flour. Cover loaves with a clean, damp tea towel. Let loaves rise at room temperature until almost doubled in size

10

preheat oven to 220 C

11

Bake for 20 -25 minutes, or until golden.

12

Cool loaves on a cooling rack

Category

Ingredients

 For the starter
 1/8 teaspoon dried yeast
 2 tablespoons warm water
 5 tablespoons warm water
 150g strong bread flour
 
 For the bread
 1/2 teaspoon dried active baking yeast
 2 tablespoons warm milk
 150ml warm water
 1 tablespoon olive oil
 275g strong bread flour
 1 1/2 teaspoons salt

Directions

1

In a bowl, stir together the 1/8 tspn of yeast and 2 tablespoons warm water and let stand 5 minutes, or until creamy.

2

Add the remaining 5 tblspns water and 150g bread flour. Stir for a few minutes, then cover bowl with cling film.

3

Let the starter stand at cool room temperature for at least 8 hrs

4

In a small bowl, stir together yeast and warm milk and let stand 5 minutes, or until creamy.

5

Use an electric mixer with dough hook blend together milk mixture, starter, warm water, olive oil and flour at low speed , you want the flour just moistened; add salt and mix until smooth and elastic, 6-8 minutes. Scrape dough into an oiled bowl and cover with cling film.

6

Let dough rise at room temperature until doubled in size , about 1 1/2 hours.

7

Turn dough out onto a well-floured work surface and cut in half.

8

Put each half onto a ined baking tray and form into an oval about 25cm long.

9

Dust tops with flour. Cover loaves with a clean, damp tea towel. Let loaves rise at room temperature until almost doubled in size

10

preheat oven to 220 C

11

Bake for 20 -25 minutes, or until golden.

12

Cool loaves on a cooling rack

Ciabatta

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