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Podcast: Recipe for the day
Episode:

Ciabatta
Category: Arts
Duration: 00:13:38
Publish Date: 2018-09-28 10:41:07
Description: Traditional Ciabatta For the starter - biga 150 g plain white flour 1/2 teaspoon dried active yeast 110 ml warm water Put the yeast and half of the water in a small mixing bowl and mix in Add the rest of the water and whisk in the flour, which is sieved into the bowl until a dough forms Mix with your hands or a wooden spoon to get a very smooth dough Cover and leave at room temperature for at least 8 hours (overnight will do) For the main dough 1/2 level teaspoon of yeast as before 40 ml warm milk 2 tablespoons oil (olive or sunflower) 175 ml warm water 250 g strong bread flower 1 level teaspoon salt Stir the yeast and milk together and cover - leave for 15 minutes Combine the oil and water Sieve the flour and salt into a mixing bowl Make a well and add the starter, the mild and yeast mixture and the water and oil Stir well with a spoon or your hands The mixture will be quite wet, knead for ten minutes in the bowl Cover and leave to prove for 2 hours or until it has doubled in size Folding the dough - keep it in the bowl and fold the end over backwards, rotate the bowl a little and repeat. Repeat this process about 8 times Rest the dough for 20 minutes and then repeat Flour a surface well and tip the dough out. It will be a little wet but don’t worry. Shape the dough onto a large or 2 smaller loaves. Fold the dough over on itself to form a rectangle and lay on baking paper and rest for 20 minutes. Preheat the oven with a baking tray inside to 220ºC, 450ºF, Gas 7 Place the bread along with the paper on the hot baking tray and bake for 35 - 45 minutes for a large one, 25 - 30 minutes for smaller ones Test by hitting the bottom for a hollow sound
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