I’m chuffed with my ciabatta! It was my first ever attempt and I think the loaves turned out really well!
I used a recipe from one of my favourite baking books, Bread by Christine Ingram & Jennie Shapter. If you’d like to try making this one yourself, I’ve listed the recipe at the end of this post.
There’s always a little ‘hold your breath’ moment as you cut the first slice and have a look at the crumb. Proper, big ciabatta holes!
I had a few slices, fresh from the oven, with a handful of watercress and East Lee soft cheese made locally by the Pextenement Cheese Company… Justin had his with the slightly less healthy option for his Sunday brunch – fried eggs with pork & chive sausages – but it was all local produce too – and delicious he said.
For the biga starter
7g/¼ oz fresh yeast
175-200ml/6-7fl oz/¾-scant cup lukewarm water
350g/12 oz/3 cups unbleached plain (all purpose) flour, plus extra for dusting
For the dough
15g/½ oz fresh yeast
400ml/14fl oz/1⅔ cups lukewarm water
60ml/4 tbsp lukewarm milk
500g/1¼ lb/5 cups unbleached white bread flour
10ml/3 tbsp extra virgin olive oil
Makes 3 loaves
- Cream the yeast for the biga starter with a little of the water. Sift the flour into a large bowl. Gradually mix in the yeast mixture and sufficient of the remaining water to form a firm dough.
- Turn out the biga starter dough on to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Return the dough to the bowl, cover with lightly oiled cling film and leave in a warm place for 12-15 hours or until the dough has risen and is starting to collapse.
- Sprinkle 3 baking sheets with flour. Mix the yeast for the dough with a little of the water until creamy, then mix in the remainder. Add the yeast mixture to the biga and gradually mix in.
- Mix the milk, beating thoroughly with a wooden spoon. Using your hand, gradually beat in the flour, lifting the dough as you mix. Mixing the dough will take 15 minutes or more and form a very wet mix, impossible to knead on a work surface.
- Beat in the salt and olive oil. Cover with lightly oiled cling film and leave to rise in a warm place for 1½-2 hours or until doubled in bulk.
- With a spoon, carefully tip one third of the dough at a time on to the baking sheets without knocking back the dough in the process.
- 7 Using floured hands, shape into rough, oblong loaf shapes, about 2.5cm/1” thick. Flatten slightly with splayed fingers. Sprinkle with flour and leave to rise in a warm place for 30 minutes.
- Meanwhile, preheat the oven to 220°C/425°F/Gas mark 7. Bake for 25-30 minutes or until golden brown and sounding hollow when tapped on the base. Transfer to a wire rack to cool.
