Ciabatta Bread

As some of you already know… I have done a few workshops at La Cucina Delle Zie in Brussels before (a cupcake decorating course & a pizza making course) and I have also attended one of Arianna of Un Altro Colore‘s focaccia making courses through Bookalokal as well.

So when I saw that Arianna & La Cucina Delle Zie had teamed up to provide a “natural baking” series – I was quick to convince HIM that we needed to attend one of them. Sadly – we couldn’t attend all 4 of them due to calendar clashes – but we did manage to find one Sunday that worked for us…. which happened to be the CIABATTA SOURDOUGH workshop.

We were in for a treat… in just over 2 hours – we made our sourdough ciabatta, watched a previously proofed ciabatta get slipped into the oven… and then stood back to nibble our way through 2 different types of freshly baked bread… *sigh*… before walking home with our own bowls of ciabatta dough proofing…

7

Ciabatta

220g water
250g white strong flour
50g sourdough
6 g salt
Extra virgin olive oil

  • Mix water & sourdough together until sourdough has dissolved
  • Add wet mixture to flour and using a fork, gently stir until combined
  • Add the salt & using a fork, stir through
  • Add some olive oil around the edge of the bowl and make sure that the dough separates from the bowl with the help of this oil
  • Place a towel over the bowl and leave for half an hour
  • lightly oil your fingers & stretch/fold over the dough, turning the bowl 90 degrees after each fold
  • do this about 4 times

1

  • Place the towel over the bowl & leave for half an hour
  • Repeat the stretch/fold action at least another 2 times (3-4times in total)
  • Leave the dough to rise – either in the fridge overnight (to slow down the process) or for an hour in a warm area
  • Well flour a work top – and gently stretch dough over it – you can then cut the dough into as many pieces of ciabatta that you wish (it can be left as is or can be folded over gently) and then placed onto a floured plastic film

2 3

  • Leave for half an hour
  • Place on a baking tray
  • Bake at 250 degrees for 10minutes, then turn down the temperature to 200 degrees for a further 15-20minutes

5 6

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