Ciabatta

by Carl Shillingford

Homemade ciabatta is so much tastier than shop-bought loaves, and thankfully it’s not too difficult to make either! In this recipe we use hillfarm rapeseed oil to give it a glorious golden colour.

Cooking Time 30
Bake Bake
Serves Serves 8-10

Ingredients

Method

  1. Mix together the yeast, sugar and 80ml water, then leave for 10 minutes in a warm place until frothy
  2. Put 250g of the flour into a large bowl with the salt
  3. Make a well in the centre and add the yeast mixture, hillfarm rapeseed oil and 230ml water, combining until formed into a rough dough
  4. Knead for 5 minutes until soft and smooth, then put the dough into a clean bowl, cover with a damp tea towel and leave in a warm place for 4 hours.
  5. Incorporate the remaining flour and leave for a further hour.
  6. Preheat the oven to 210°C.
  7. Carefully tip the dough onto a floured baking tray and shape into an oval. Sprinkle with flour and leave, uncovered, for 30 minutes.
  8. Place a small oven-proof dish of water at the bottom of the oven to create steam, and put the ciabatta in to bake
  9. After 20 minutes remove the dish of water, let out the steam, and bake for another 10 minutes
  10. Serve warm dipped in hillfarm rapeseed oil

 

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