Ciabatta Loaf
Serves
6
Total Time
3hrs 57mins
Calories
306
Chewy crust, delicious additions, fragrant yeasty fresh bread, pass the butter please. With options to spare, get yourself organised for this recipe.
Before you bake, try one of these flavourful variations, or...
- Dried yeast2 teaspoons
- Water470 g
- Bread flour500 g
- Pink himalayan salt flakes2 teaspoons
- Bread flouras needed
- Sea saltas needed
- Iceas needed
- Extra virgin olive oilas needed
Ingredients
- 1. Add dried yeast and water to the TM5 bowl
- 2. Mix with MC fitted - 6 sec, speed 6
- 3. Then add bread flour and pink Himalayan salt flakes to the bowl
- 4. Blend with MC fitted - approx 10 sec, speed 6
- 5. Knead - approx 5 min, dough
- 6. Allow dough to sit in the bowl for around 10 minutes
- 7. Whip with MC fitted - 3 min, speed 5
- 8. Turn out into a large, oiled bowl and cover with plastic wrap
- 9. Leave in a warm place for around 2 hours until well risen
- 10. Line 1 large or 2 small baking trays with baking paper
- 11. Pre-heat oven to 220°C on a bread setting if available, otherwise fan-forced is fine
- 12. Divide dough into halves (as best you can, using a silicone spatula) and turn one of the loaves out onto a well-floured silicone bread mat
- 13. Dust the "loaf" in flour and use the bread mat to help you shape the loaf without touching it. Lift it up and onto one of the prepared trays. Pull it lengthways into the shape desired
- 14. Sprinkle a few pink salt flakes across the top of the dough and press in gently
- 15. Repeat with other loaf or follow options of choice
- 16. Cover loosely with kitchen towel and let rise - 1 hr
- 17. When ready to bake, place the trays into the oven, throw in about 1 cup of ice cubes onto the bottom of the oven, and shut the door as quickly as possible. This creates some steam to get a better crust
- 18. Bake - 15 min, 220°C
- 19. Turn oven down to 200°C and bake a further 10-15 minutes, or until the loaf sounds hollow when you tap it
Method
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