Arts
Traditional CiabattaFor the starter - biga150 g plain white flour1/2 teaspoon dried active yeast110 ml warm waterPut the yeast and half of the water in a small mixing bowl and mix inAdd the rest of the water and whisk in the flour, which is sieved into the bowl until a dough formsMix with your hands or a wooden spoon to get a very smooth doughCover and leave at room temperature for at least 8 hours (overnight will do)For the main dough1/2 level teaspoon of yeast as before40 ml warm milk2 tablespoons oil (olive or sunflower)175 ml warm water250 g strong bread flower1 level teaspoon saltStir the yeast and milk together and cover - leave for 15 minutesCombine the oil and waterSieve the flour and salt into a mixing bowlMake a well and add the starter, the mild and yeast mixture and the water and oilStir well with a spoon or your handsThe mixture will be quite wet, knead for ten minutes in the bowlCover and leave to prove for 2 hours or until it has doubled in sizeFolding 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 timesRest the dough for 20 minutes and then repeatFlour 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 7Place 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 onesTest by hitting the bottom for a hollow sound