Ciabatta Bread Recipe

The current revival of Artisan bread in Britain is massive. Thank goodness. Now it is much easier to find and though at a premium in price, is worth it.   However, making your own is not as difficult as you would imagine; all they take is a little patience and planning as you will need to make a starter dough the day before.

Ciabatta is a hugely popular bread here in the UK, and though it is widely available to buy, nothing compares to the flavour and texture of homemade. Ciabatta may have the reputation of being difficult to make. It isn’t.  Check out this recipe if you don’t believe me.

Starter Dough:

  • 500g strong white flour
  • 5g yeast (1/2 teaspoon dried yeast)
  • Approx 300ml water

Mix all the ingredients until loose dough is formed. Cover with a tea towel and leave to work its magic overnight in a warm but not hot place. The starter is ready when it is frothy, this will take a couple of hours or you can even start it the day before but make sure it isn’t anywhere too warm.

Bread Dough

  • 15g fresh yeast or 7g dried
  • 500g strong white bread flour
  • 15g salt
  • Approx 300ml warm water
  • 2-3 tablespoons oil.

Mix all the ingredients including the starter dough – except the oil – together to form a loose dough.  Tip onto a well-floured surface and knead quickly and firmly adding the oil a little at a time. Knead until you have a smooth elastic dough.

Lightly oil a large bowl, add the dough and cover.   Place the dough into a warm, but not hot, place and leave for approx 2 hours to allow the dough to double, or even triple in size.

Flour your worktop and gently ease the dough onto surface handling as lightly as possible.

With floured hands and a sharp knife,  divide the dough into two lengthways, then into two lengthways again. You will have four loaves.

Gently roll and stretch each dough through the flour, then heavily dust the surface of each loaf with more flour.

Place the loaves carefully onto a greased baking sheet, stretching each a little as you lay it down. Leave the bread to rest covered with a tea cloth for 30 minutes.

Heat the oven to 220C. Just before baking bread, place an ovenproof baking dish filled with ice cubes on the lowest shelf of the oven (unless you have a steam oven, in which case use a quarter steam setting).

{lace an ovenproof baking dish filled with ice cubes on the lowest shelf of the oven (unless you have a steam oven, in which case use a quarter steam setting).

Bake the loaves for 20 – 25 minutes until golden brown and light plus sounds hollow when tapped underneath.

Leave to cool before eating.