I have been stress baking lately, and looking to truly get more knowledgeable with my baking. I have always considered myself a much stronger cook than baker, although I have some solid basic skills, thanks to my mother). My mother’s family used to own a bakery, and had the ability to hand make (and slice) dobos tortes and other delicacies. I have, like so many of us, warm memories playing in dough and creating joy for others. So, getting more skilled at baking, in many ways, is a return to my roots.
This recipe is adapted from Paul Hollywood (The Great British Bake Off). It uses a free-standing mixture. Ciabatta is normally very wet, so using the freestanding mixer simplifies the process. This recipe calls for a long, steady rise. Resist the temptation to add more flour or rush things along.
I added in rosemary, because it is my favorite herb to add to bread. It has so many healing properties (anti-inflammatory, soothing your stomach, relief from cramps) that I can’t help but use it for my foccaccia, ciabatta and rustic breads. I have two large bushes that grow in my yard, so the rosemary I use is organic and fresh.
You will need:
- 4 cups white bread flour
- 2 tsp salt
- 2 tsp instant yeast
- A freestanding mixer
- A square plastic tupperware (with lid) lightly oiled with olive oil. The square helps shape the loaf.
- Semolina (for dusting)
Steps:
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Put the flour, salt and yeast with 1 and 1.3 cup cold water into a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Begin mixing on a slow speed.
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As the dough starts to come together, with the motor running, slowly add another 1/3 cup cold water, drip by drip. Mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy.
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Lightly oil a square plastic container with a lid.
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Tip the dough into the oiled container and seal with the lid.
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Leave for 1½ to 1¾ hours at room temperature, or until at least doubled, even tripled in size.
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Dust two large baking trays with flour and semolina.
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Dust your work surface heavily with flour and semolina and carefully tip out the dough (it will be very wet) – trying to retain a rough square shape.
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Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. Coat the top of the dough with more flour and/or semolina.
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Cut the dough lengthways, dividing into four equally-sized loaves. Stretch each piece of dough lengthways a little and place on the prepared baking trays. Leave the ciabatta to rest for a further 30-45 minutes.
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Preheat the oven to 425 degrees and bake for 25 minutes, or until the loaves are golden-brown and sound hollow when tapped on the base.
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Leave to cool completely on a wire rack before serving.
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