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by Bryony Harrison (follow)
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Bread (238)      Italian (218)      Ciabatta (1)     

ciabatta, bread, baking

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

500g white bread flour
2 tsp fast action yeast
½ tsp salt
440ml water
½ tbsp semolina


Mix together the flour, yeast, and salt.

ciabatta, bread, baking

Add 300ml water to form a dough.

ciabatta, bread, baking

Knead in the remaining water very slowly.
Knead the dough for another ten minutes.

ciabatta, bread, baking

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.

ciabatta, bread, baking

Slice the dough into four rectangles/ovals and sprinkle semolina over the top.

ciabatta, bread, baking

Bake in the oven.

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