Makes: : 2 Ciabatta Oven: 220 °C / 425 °F
Preparation Time: 2 hours Baking Time: 25 minutes
Ingredients
Starter Dough:
| 120 | g | Cake flour ( 1 x 250 ml / 1 cup ) |
| 2 | ml | Salt ( ¼ tsp ) |
| 5 | g | Anchor Instant Yeast ( ½ a 10 g packet ) ( 7 ml ) |
| 60 | ml | Lukewarm milk ( ¼ cup ) |
| 125 | ml | Lukewarm water ( ½ cup ) |
Dough:
| 360 | g | Cake flour ( 3 x 250 ml / 3 cups ) |
| 7 | ml | Salt ( 1½ tsp ) |
| 5 | g | Anchor Instant Yeast ( ½ a 10 g packet ) ( 7 ml ) |
| 60 | ml | Olive oil ( 4 tbsp ) |
| 180 | ml | Lukewarm water ( ¾ cup ) |
Method
- Mix the cake flour and salt for the starter dough. Add the Anchor Instant Yeast (5g / ½ the packet) and mix.
- Mix the milk and water together and add the flour mixture to form the batter. Mix until smooth. Cover with plastic and leave to stand until sponged up, about 20 minutes.
- To make the dough – mix the cake flour and salt. Add the rest of the Anchor Instant Yeast and mix.
- Mix the oil and water, add to the flour mixture. Knead until smooth and the mixture has pulled away from the side of the bowl. Add the starter dough to this mixture and work well with hands, until smooth. Place into a greased bowl to prevent the dough from sticking.
- Cover with grease plastic and leave in a warm place to rise until double in size, about 30 minutes. Knock the dough down and repeat this step.
- Sprinkle a baking tray with flour, gently turn the mixture out onto the flour and sprinkle the top with flour.
- Cover hands well with extra flour and gently pat the dough evenly. Divide the dough into 2 equal pieces, flour your hands and mould each piece into an oval, puffing up the dough by running the fingers down the side and tucking the dough under, around the sides.
- Allow the bread to rise, without being covered, for 15 – 20 minutes and bake in a preheated oven at 220 °C / 425 °F for 25 minutes.
