Ciabatta
I thought I’d follow Paul Hollywood’s recipe for this. His instructions make perfect sense. To get the dough smooth and stretchy you have to really work it. As it has such a high water content creating its lightness and airy finish an electric mixer is helpful – I didn’t have.one Subsequently my dough did not bubble as much as I would have liked but the outer shell was perfect – hard and brown. The taste experience was satisfying too, working great with Chicken liver pate a nice lunchtime sandwich
Servings: people
Ingredients
- 500 grams Strong white flour (£0.35)
- 10 grams Salt (£0.01)
- 1 Sachet Yeast (£0.11)
- 40 ml olive oil (£0.20)
- 400 ml water warm
| Recipe Cost: |
| Serving Cost: |
Prep Time: 25 hours
Cook Time: 30 minutes
- Stick the flour, olive oil. salt and yeast in a mixing bowl and slowly introduce the water, mixing everything together. This mixture really needs to be beaten to get as much air as possible into it, If you've got an electric mixer use it as you will be at this for about 6 minutes. Once the consistency is right (you'll be able to see air bubbles) then it's time to prove the dough. Cover with a damp tea towel and leave in a warm place for about 2 hours. The dough should double in size.
- Prepare a baking tray, sprinkle with flour or a fine dusting of Polenta, then tip the risen dough onto it. Separate into 2 loafs and stick into a pre-heated oven (200 degrees) and bake for about 25 minutes.
- The dough will go golden and you should be able to play a tune wrapping your knuckles against its hardened exterior. When you break it open the high water content should have created an airy interior which is light and tastes the business. Again these Ciabattas offer excellent value compared to what you would pay in the shops.
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