Ciabatta’s are easy to make and these are wonderfully soft on the inside & have a lovely creamy colour from the Shipton Mill Ciabbata Flour. This recipe makes 4. It is a soft & sticky dough, but they really are worth making!
200g Ciabatta flour
200ml warm water
5g of fresh yeast, crumbled
10g fresh yeast, crumbled
450g Ciabbata flour
15g sea salt
325g warm water
50g Olive oil
Semolina for dusting
Bakewell / Baking parchment
Prepare the starter 12-24 hrs beforehand, cover with cling film & leave at room temperature.
Put all the dough ingredients into a large bowl & add the starter. Mix using your hand like a claw.
Turn onto a lightly floured worktop & knead until elastic.
Put into a lightly oiled bowl, drizzle lightly with olive oil & cover. Leave it to bulk rise for 1-2 hours.
When the dough is light & airy, tip onto a floured worktop & gently shape into a rectangle, using your fingers to gently dimple the surface. DO NOT knead or stretch. Flour the top surface and cut the dough into 4 equal size rectangles. On each piece - fold the 2 ends into the middle, then fold in the 2 long sides.
Cut 2 generously sized pieces of Baking Parchment, putting a piece on each of 2 baking trays, dusting well with fine semolina or flour. Pull up a ridge in the centre lengthwise on each piece of parchment. This is to keep them separate.
As you transfer each piece to the parchment, turn the ciabbatta's seam side down. Dust each piece with fine semolina or flour. Cover with a piece of muslin or a tea towel & leave to prove for 45 minutes.
Pre-heat your oven to Gas Mark 6, or Electric 220c. If using an Aga, use the Roasting Oven.
Dust with semolina & give each piece a gentle stretch by holding both ends and elongating the middle.
Spray the inside of the oven with cold water to create steam. Slide in your baking tray & bake for 17-20 minutes until golden, then cool on a wire rack.
Added by: Judith Ryder
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The Shipton Millers