Italian Ciabatta Bread

High hydration Italian bread with elongated shape and honeycomb crumb structure.

Eat with salami, mortadella, olives and olive oil, the choice is yours.

Ingredients:

380g Lukewarm Water

7g Instant Dry Yeast

1 Teaspoon White Sugar

2 Teaspoon Salt

500g Italian “00” Flour

Mix the ingredients in the listed order.

Knead with a spatula for about 5-10minutes until the dough comes away from the sides of the bowl.

Divide the dough (optional) into two equal pieces.

Place each dough into stainless bowls that been brushed with olive oil.

Cover each bowls with plastic wrap and rest for a couple of hours till you see bubbles.

Preheat the oven to 230degC.

Dust the baking tray with flour.

Take a silicon mat or baking paper and dust with flour.

Drop the dough gently onto the dusted silicon mat and shape it by rolling the dough side to side. This is a gentle method of shaping will keep the air bubbles inside the dough.

After the shaping gently place the bread dough onto the baking tray.

Baking:

230degC – 10minutes

200degC – 15minutes

Watch the bread after the second ten minutes of baking, you might not need the last 5 minutes.

Let it cool on the wire rack before cutting.