After our last attempt at Ciabatta we decided that next time we would be prepared. And the result was much better – tastier, chewier, shaplier. This time, we teamed it with steak and mushrooms and all the lovely juices they produce. Nothing else needed but a little rocket and drizzle of dressing. Oh and a bread-maker to beat up the insolent dough…..it was only after I almost destroyed our food processor that I realised we had a tailor-made solution.
Ciabatta (following the recipe from Paul Hollywood’s Bread)
400g strong white flour
7g quick yeast
30ml olive oil
Semolina for dusting and rustic effect
Start the day before, or at least 6 hours before normal. Place half the flour and half the yeast in a bowl and pour in half the water. Stir and beat until you have a thick batter. Cover with cling film and leave to develop overnight, or for at least six hours to improve the flavour.
Slop the thick batter into a food mixer with a dough hook, or like us, into a bread-maker. Add the remaining ingredients and leave the mixer to do its work for at least 15 minutes, or until the dough is good and stretchy. We put ours on the ‘pizza dough’ setting. When kneaded thoroughly tip into a well-oiled rectangular container, approximately 3 litres in volume (or 20cm square and 12cm deep) and cover with the oiled lid. Leave to rise to the top of the container, roughly 2 hours.
When risen, gently tip out onto a surface dusted liberally with a mixture of semolina and flour, keeping as much air in the dough as possible. Delicately slice the dough into two equal lengths, gently stretch into a ciabatta shape and lift onto a dusted non-stick baking tray. Sprinkle semolina/flour over the tops. Place the tray in a roomy plastic bag and leave to rest for 15 minutes while the oven heats to 220ºc. Bake for 30 minutes until golden in colour. Cool on a wire rack before devouring.