Ciabatta Bread

ciabatta

A light and airy Italian bread with a deliciously crisp edge. This dough needs to prove for 8-12 hours but the pay off is so worth it, prep your dough the night before and cook the next morning. This is a very wet dough so you will need a stand mixer for this one.

ciabatta2

Ciabatta Bread

Makes 2 loafs or 10 rolls.

Nutrition

Each roll or 1/5 of a loaf contains:

 Calories: 177     Carbs: 35g     Protein: 6.5g     Fat: 0.8g

Ingredients

  • 500 g Strong White Bread Flour (plus extra for dusting)
  • 1 Tbsp Dried Active Yeast
  • 1 Tbsp Sea Salt
  • 375ml Cold Water

Method

  1. Take a stand mixer with dough hooks and add the flour to the mixing bowl, in a separate bowl whisk the yeast in tepid water and leave for 5 minutes, add the mixture to the flour and whizz. Once combined add the salt and combine again.
  2. Let the stand mixer knead the dough for 10-15 minutes until you can see the gluten starting to form nicely and your dough is smooth yet sticky.
  3. It is now time to prove our dough. It is important not to prove our dough in a warm environment, although this will speed up the rising process it will compromise the flavour. Place the dough back into the mixing bowl and cover with a tea towel and leave for at least 8 hours, the longer you leave it the better the flavour. Ideally you’d leave it over night.
  4. After proving we can work with the dough. We want to keep as much air in our dough as we can, take a spoon or scraper and gently scape the dough onto a well floured surface. Sprinkle extra flour over the dough.
  5. It’s time to shape our dough, sprinkle extra flour where you would like to cut. Take a dough cutter and cut the dough into two even pieces, with the cutter or with a dough scraper carefully shape the dough into rectangular pieces. If you would like to make rolls, cut each loaf into 5 smaller square pieces.
  6. Prove the shaped dough for another hour by placing it onto a lined baking sheet and cover with a tea towel again. Meanwhile, preheat the oven to 230 degrees c.
  7. After this hour the dough should have increased in size again. The loaf is ready to bake, place into a preheated oven and bake for 25 minutes.
  8. When golden and crisp to the touch remove from the oven and leave to cool before slicing.

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