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Ciabatta bread recipe: Difference between revisions
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| 3 tablespoons tepid [[Milk|milk]] | | 3 tablespoons tepid [[Milk|milk]] | ||
| ½ teaspoon [[Honey|honey]] | | ½ teaspoon [[Honey|honey]] | ||
| | | 150g [[Strong white flour|strong white flour]] | ||
}} | }} | ||
====for the dough==== | ====for the dough==== | ||
{{RecipeIngredientsNB | {{RecipeIngredientsNB | ||
| ½ teaspoon [[Dried yeast|dried yeast]] | | ½ teaspoon [[Dried yeast|dried yeast]] | ||
| | | 350g [[Strong white flour|strong white flour]] | ||
| ½ teaspoon [[Olive oil|olive oil]] | | ½ teaspoon [[Olive oil|olive oil]] | ||
| 240 ml water | | 240 ml water | ||
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| Using well floured hands, shape the loaf by tucking the sides under themselves until you have the classic flat elongated shape. | | Using well floured hands, shape the loaf by tucking the sides under themselves until you have the classic flat elongated shape. | ||
| Repeat with the second loaf | | Repeat with the second loaf | ||
| Preheat your [[Oven|oven]] to | | Preheat your [[Oven|oven]] to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour] | ||
| Leave the loaves to [[Prove|prove]] for 30 minutes, during which time they will spread out more | | Leave the loaves to [[Prove|prove]] for 30 minutes, during which time they will spread out more | ||
| [[Bake]] to 30 minutes in the middle of the pre-heated [[Oven|oven]]. | | [[Bake]] to 30 minutes in the middle of the pre-heated [[Oven|oven]]. | ||
}} | }} | ||
<gallery> | |||
Image:Ciabatta bread dough starter after 12 hours.jpg|The starter after 12 hours | |||
Image:Ciabatta bread dough oil added.jpg|Dough with starer extra water oil and salt added | |||
Image:Ciabatta bread dough flour added.jpg|Dough flour added | |||
Image:Ciabatta bread dough flour mixed.jpg|After 5 minutes mixing with a wooden spoon | |||
Image:Ciabatta bread dough flour mixed after 3 hours.jpg|Dough mixture after 3 hours resting | |||
Image:Ciabatta bread after 30 minutes proving.jpg|After 30 minutes proving | |||
Image:Ciabatta bread builder's boots.jpg|More builder's boots than ladies slippers, but very nice anyway! | |||
</gallery> | |||
===Variations=== | ===Variations=== | ||
If using fresh [[Yeast|yeast]], use 2.5 g of fresh yeast for the [[Starter|starter]] and 2.5 g of fresh yeast for the [[Dough|dough]] | If using fresh [[Yeast|yeast]], use 2.5 g of fresh yeast for the [[Starter|starter]] and 2.5 g of fresh yeast for the [[Dough|dough]] | ||
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* [[Ciabatta bread]] ([[Breadmaker|breadmaker]] recipe) | * [[Ciabatta bread]] ([[Breadmaker|breadmaker]] recipe) | ||
* [[Parmesan ciabatta]] | * [[Parmesan ciabatta]] | ||
==Chef's notes== | |||
These would have been much easier to remove from the baking tray if I had used [[silicone baking sheets]]. | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Italian recipes]] | [[Category:Italian recipes]] | ||