Ciabatta is an Italian bread, which name means 'slipper' due to its shape. It is traditionally made with a wet dough to create an open crumb, but there are regional variations which vary in texture, shape, and crust. The version outside Italy is usually long and narrow with a soft crust, perfect for making toasted panini. This one, however, is slightly larger and has crispier crust, making it ideal as an accompaniment to soup.
Preparation Time: 2 hrs 10 mins
Cooking Time: 25 minutes
Makes: 4 ciabatta
Ingredients
500g white bread flour
2 tsp fast action yeast
½ tsp salt
440ml water
½ tbsp semolina
Method
Mix together the flour, yeast, and salt.
Add 300ml water to form a dough.
Knead in the remaining water very slowly.
Knead the dough for another ten minutes.
Place the dough in a rectangular dish, cover with cling film, and leave to prove for an hour and a half.
Pre-heat oven to 220 ༠C/ 200 ༠C fan/425 ༠F/7 Gas.
Slice the dough into four rectangles/ovals and sprinkle semolina over the top.
Categories
#Bread
#Ciabatta
#Italian