Ciabatta

I've started to venture into baking bread to have for my lunch instead of buying it from the supermarket. This is great for many reasons. Firstly, it is cheaper and saves you the effort of going to the shops. Secondly, all the ingredients are plastic free, so being environmentally friendly. Thirdly, you know exactly what has gone in it and the process it has undergone. And, finally, you can have fun trying out all sorts of different types of bread, such as this ciabatta. This recipe was one I have trialled previously, however on this occasion it seemed to stay quite flat, almost like Italian biscotti. This means it is great for dipping in soup or making into garlic bread to go with pasta or salad, but isn't really ideal for making a sandwich. However, watch this space for an updated recipe that has a better height and keeps it shape... For now, the recipe is here to try.

Recipe - Makes 2 loaves

For the preferment:

• 115g strong white bread flour
• 65g wholemeal bread flour
• 1.2g fast action dried yeast (about 1/4 tsp)
• 130ml water

For the dough:

• 115g strong white bread flour
• 65g wholemeal bread flour
• 2.5g fast action dried yeast (about 1/2 tsp)
• 6g salt
• 165ml water
• Flour and semolina, for dusting

The night before you want to bake the loaves, make the preferment. To do this, mix the flours, yeast and water in a bowl until well combined. Cover and leave to rise overnight at room temperature.

The following morning, put the flours in the bowl of a stand mixer fitted with a dough hook and tip the yeast to one side and salt to the other. Pour in the water and start to mix on a low speed until combined. Add the preferment and mix at a low-medium speed for 8-10 minutes or until stretchy and elastic. Divide the dough into 2 oiled 2lb loaf tins (or similar dishes), cover and leave to rise for 1 1/2 to 2 hours, or until doubled to tripled in size. 

Dust a sheet of baking paper with flour and semolina, then invert the tins onto the paper side by side, allowing the dough to fall out. Dust the tops with flour and semolina and shape the dough a little to form two loaves, but don't handle it too much. Cover and leave to rest for 30 minutes.

Preheat the oven to 220C, then bake the loaves for 25-30 minutes or until browned and they sound hollow when the base is tapped. Transfer to a wire rack and leave to cool.