The Technical Challenge for bread week in Series 5 was Ciabatta! This is a super tricky bread to make as it has a high hydration percentage which makes it difficult to knead and shape. Be sure to add all the water in the recipe as this is what makes these big air bubbles in the Ciabatta!
Ingredients:
500g Strong White Flour
10g Fast Action Yeast
10g Salt
440ml Cold Water
Dusting:
1 Tbsp Strong White Flour
1 Tbsp Fine Semolina
1. In a large mixing bowl add the flour, salt and yeast and mix until they have been distributed evenly.
2. Add 330ml of the cold water and using a stand mixer with a dough hook start to mix until a dough starts to form.
3. Slowly add the rest of the water (110ml) and turn the speed up to medium. Knead the dough for 5-10 minutes, the dough should become smooth, glossy and stretchy.
4. Once the dough has been kneaded, place the dough into an oiled 3-litre square container.
5. Leave the dough to prove for 1 ½ to 1 ¾. The dough should have at least doubled in size with lots of air bubbles.
6. I found it a good way to shape and handle Ciabatta dough was to place it on parchment heavy dusted in a flour and semolina mix.
7. Tip the dough onto the parchment paper and then heavy dust the top of the dough. This will make it easier to divide the dough.
8. Using a bench scraper divide the dough into 2 pieces and shape the Ciabatta. Once shaped but the parchment paper and place onto a baking sheet.
9. Leave the Ciabatta dough to prove for 30-45 minutes. Meanwhile, preheat the oven to 220C/425F/Gas Mark
10. Once the dough has proved baked the Ciabatta for 25 minutes. The Ciabatta should be a nice golden brown colour. Once baked leave the Ciabatta to cool on a wire rack.
