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Ciabatta bread recipe: Difference between revisions
Correct flour qty
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(Correct flour qty) |
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{{RecipeMethod | {{RecipeMethod | ||
| In a small bowl sprinkle ½ teaspoon of [[Dried yeast|dried yeast]] into 240 ml of tepid water, together with ½ teaspoon of [[Olive oil|olive oil]]. Give it a quick stir then leave for 10 minutes to dissolve | | In a small bowl sprinkle ½ teaspoon of [[Dried yeast|dried yeast]] into 240 ml of tepid water, together with ½ teaspoon of [[Olive oil|olive oil]]. Give it a quick stir then leave for 10 minutes to dissolve | ||
| Add this mixture to the large bowl together with | | Add this mixture to the large bowl together with 350 g of [[Strong white flour|strong white flour]] and 1.5 teaspoons of fine [[Sea Salt|sea salt]] | ||
| Using a wooden spoon, beat this mixture for at least 5 minutes until fully combined | | Using a wooden spoon, beat this mixture for at least 5 minutes until fully combined | ||
| Use a silicone [[Spatula|spatula]] to collect the [[Dough|dough]] residue from the edge of the bowl, cover with a damp cloth and leave for 3 hours in a [[Warm place|warm place]] until doubled or trebled in size | | Use a silicone [[Spatula|spatula]] to collect the [[Dough|dough]] residue from the edge of the bowl, cover with a damp cloth and leave for 3 hours in a [[Warm place|warm place]] until doubled or trebled in size | ||