Ciabatta

By chelyc13

One of the simplest breads to master, a good ciabatta should be well risen and crusty, with large air pockets.

Ingredients

• 2 tsp dried yeast
• 2 tbsp olive oil
• plus extra for greasing
• 2 1/2 cups bread flour, plus extra for dusting
• 1 tsp sea salt

Preparation

Step 1

1. Dissolve the yeast in 1 1/2 cups warm water. Once it has dissolved, add the oil.

2. Put the flour and salt in a bowl. make a well, pour int he yeast and stir to form a soft dough.

3. Knead on a floured surface for 10 minutes, until smooth, soft, and somewhat slippery.

4. Put the dough in a lightly oiled bowl and cover loosely with plastic wrap.

5. Leave to rise in a warm place for 2 hours until doubled. Turn out onto a floured surface.

6. Gently knock back the dough with your fists, then divide it into 2 equal pieces.

7. Knead them briefly and shape into traditional slipper shapes, around 12x4 inch.

8. Place each loaf on a lined baking sheet with enough space around to allow it to expand.

9. Cover loosely with plastic wrap and a towel. elave for 1 hour until doubled in volume.

10. Preheat the oven to 450. Spray the loaves with a fine mist of water.

11. Bake on the middle shelf for 30 minutes, spraying them with water every 10 mintues.

12. It is cooked when the top is golden brown and the base sounds hollow when tapped.

13. When cooked, turn the loaves out onto a wire rack to cool for at least 30 minutes before cutting. Best eaten the same day, but can be stored overnight, wrapped in paper.