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Ciabatta Bread Recipe

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This recipe for Ciabatta Bread is from Mamma Tank's kitchen favorites 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
18 ounces of strong white (bread flour), plus extra for dusting.
2 teaspoons of salt
2 teaspoons of Instant Yeast
fine semolina, for dusting
Directions:
Directions:
Put the flour, salt, and yeast with 11 fluid ounces of cold water into a freestanding mixer fitted with a dough hook (don't put the salt directly on top of the yeast). Begin mixing on a slow speed. As the dough starts to come together, with the motor running, slowly add another 3⅓ fluid ounces of cold water, drip by drip. Mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy.
Lightly oil a 5¼ pint square plastic container with a lid. Add the dough to the oiled container and seal with the lid. Leave for 1½-1¾ hours at room temperature, or until at least doubled.
Dust two large baking trays with flour and semolina.
Dust work surface heavily with flour and semolina and carefully top out the dough (it will be very wet). Try to maintain a square shape. Handle it gently so that you keep as much air in the dough as possible. Coat the top of the dough with more flour and semolina.
Cut the dough lengthways and divide into four equally sized loaves. Stretch each piece of dough lengthways a little and place on the prepared baking trays. Leave the ciabatta to rest for a further 30-45 minutes.
Preheat the oven to 425º F and bake for 25 minutes, or until the loaves are golden brown and sound hollow when tapped on the base. Leave to cool on a wire rack before serving.
Number Of Servings:
Number Of Servings:
4 small loaves
Preparation Time:
Preparation Time:
Over 2 hours
Personal Notes:
Personal Notes:
This is Paul Hollywood"s recipe from The Great British Bake Off. It's great for a wine and cheese party!

 

 

 

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