Ciabatta

Based on this recipe by Paul Hollywood.

Ciabatta dough is extremely wet, so difficult to make by hand, but if you have a freestanding mixer it's simple. Don't be tempted to add more flour or rush the prove as it will spoil the the texture of the finished loaf. Equipment and preparation: for this recipe you will need a freestanding mixer with a dough hook attachment and a 3 litre/5¼pint square plastic container with a lid.

• Prep time: 2 hours
• Cook time: 1 hours
• Yield: Makes 4 small loaves

Ingredients

• 500g strong white bread flour, plus extra for dusting
• 10g salt
• 20g fresh yeast (or 10g instant yeast)
• fine semolina, for dusting
• 440ml cold water

Steps

• Add the flour, salt and yeast with 330ml cold water to a mixer bowl. Mix with a dough hook at slow speed until it starts to come together.
• Turn the mixer up to medium. Slowly add the remaining 110ml water. It will be wet!. You might not need all the additional water, so stop if it’s nearing a batter. Mix for 8-10 minutes, until the dough is smooth and stretchy.
• Lightly oil a 3 litre square plastic container with a lid and tip the dough in. Leave to prove for 1½ to 2 hours, until at least doubled (maybe trebled). Paul Hollywood says it’s important the dough proves slowly, otherwise it will collapse and your loaves will be flat.
• Dust two large baking trays and the work surface with flour and semolina.
• Tip out the dough trying to retain a rough square shape. Keep as much air in the dough as possible. Sprinkle semonlina over the top of the dough.
• Cut the dough lengthways into 4 pieces. Stretch each loaf lengthways, and place on the baking tray.
• Leave to rest for 30-45 minutes. Do NOT cover in cling-film, it will stick and be a pain to remove! If you need to cover it, try to keep the cover raised from the surface.
• Preheat the oven to 220C
• Bake for 25 minutes, when they should be golden and sound hollow.
• Leave to cool completely.