• 15servings
  • 260minutes
  • 108calories

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Ingredients Jump to Instructions ↓

  1. For the starter:

  2. 1/8 teaspoon dried active baking yeast

  3. 2 tablespoons warm water (45 C)

  4. 5 tablespoons warm water

  5. 150g (5 oz) bread flour

  6. For the bread:

  7. 1/2 teaspoon dried active baking yeast

  8. 2 tablespoons warm milk (45 C)

  9. 150ml (5 fl oz) warm water

  10. 1 tablespoon olive oil

  11. 275g (10 oz) bread flour

  12. 1 1/2 teaspoons salt

Instructions Jump to Ingredients ↑

  1. To make the starter: In a medium bowl, stir together the yeast and 2 tablespoons warm water and let stand 5 minutes, or until creamy. Add the remaining water and bread flour. Stir 4 minutes, then cover bowl with cling film. Let starter stand at cool room temperature for at least 12 hours and up to 1 day.

  2. To make the bread: In a small bowl, stir together yeast and warm milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with a dough hook, blend together milk mixture, starter, warm water, olive oil and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with cling film.

  3. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a sheet of baking parchment and form into an irregular oval about 25cm (10 in) long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a clean, damp tea towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.

  4. At least 45 minutes before baking ciabatta, put a baking stone on the lowest oven shelf and preheat oven to 220 C / Gas mark 7.

  5. Transfer 1 loaf on its parchment to a baking tray, and tilt baking tray to slide loaf with parchment onto back half of stone. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until golden. Cool loaves on a wire rack.


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