Easy Peasy black olive and chilli ciabatta loaves makes 4
You will need to set a sponge 24hours. Put down:
Beat well together and stand at room temperature for 12 hours then place into the fridge for 12 hours.
|Sponge (from above)||100|
Finished dough temperature 21 to 25oc
Place the flour, yest and water into a large mixing bowl and beat well together. Add the sponge and beat again stand at room temperature for 30 mins to allow the proteins to hydrate. Then add the salt and beat it in thoroughly. Last of all add the olive oil then beat again.
Sand in bulk for 40 minutes.
Tip out onto a well floured work surface then dust the top well with flour. Press out lightly using your finger tips.
Chop into your required size pieces and roll around in the surplus flour to avoid it sticking.
Place a tea towel that has been heavily dusted with flour or semolina onto a baking sheet. Then place the dough piece onto the dusted tea towel and cover with a plastic bag to keep it moist.
Prove for 30 minutes.
Pre heat the oven to 230oc and place a tray into the oven when you turn it on so that it will be nice and hot.
When the bread has had its proof, open the door and throw the dough piece onto the hot tray and bake for about 20mins, opening the door for the last two or three minutes to draw off the steam.
Added by: NaomiS
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.