How long to bake ciabatta bread

Tip out the dough into the prepared tub and spread it so it reaches all sides and corners. Cover with a tea towel or reusable plastic wrap and leave somewhere warm until it has doubled or even trebled in size, hours or longer. See Tip 2 below.

Once the dough has doubled or tripled in size, pre-heat your oven to C. Line two baking trays with baking parchment or silicone paper. If using baking paper, dust with lots of the strong flour. Dust your work surface heavily with more of the flour and add some semolina too, if you have it.

Stretch each piece a bit length ways and place on the prepared baking trays. See Tip 3 below. Leave the dough to rest uncovered for 10 minutes. Bake for 25 minutes or until the loaves are golden brown and sound hollow when tapped. Cool on a wire rack. Do try and eat some whilst still warm though. Not difficult. Notes After the 8 minutes of mixing, the dough is incredibly stretchy and elastic. Take a moment to have a poke — not many doughs look like this.

I find an oven on its lowest setting with the light just switched on creates a nice and warm environment for optimal proving. I used two long knives and slid them under each end, trying to lift them like that. That worked for the first couple, but not for the last two. I managed to use one knife and my hand in the end, rolling part of one end onto my hand and lifting the other with the knife. Have you made or do you plan to make this recipe?

Let your online community and me know what you think! Leyla Kazim. Leyla Kazim Author. Helen Ann. Get that characteristic crisp crust and soft inside that's perfect for dipping in olive oil. The night before, make the biga see tip, below. Stir yeast with 50ml warm water, stand for 10 mins, then add another 80ml warm water. Gradually add the flour in a stand mixer on its lowest setting. In the morning, combine the yeast and milk and leave to stand for 10 mins.

Tip into a freestanding mixer fitted with a dough hook, add ml water, the biga and the olive oil. Then add the flour and 1 heaped tsp salt. Use the dough hook of a stand mixer to combine the dough.

Knead for 10 mins until smooth and elastic. Pour into a well-oiled bowl and cover with cling film. Leave to prove for an hour and a half or until doubled in size. Once rested, begin to do a series of folds — lift the dough from the edge, pull up, over, then release it. Turn the bowl 90 degrees and do the same again. Roughly shape the dough in to an 8x8-inch square.

Using a sharp knife, cut your dough into two 4x8-inch rectangles. Gently transfer to the parchment-lined baking sheet by using a bench scraper positioned underneath the rectangles to support it. Flour the top of the dough then cover with a tea towel and allow to rise until puffy, about 30 minutes.

Notes Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe! Meet the Author Hi! I'm Jennifer, a home-cook of some plus years. I've learned a lot from getting dinner on the table all these years! I hope to share a bit of what I've learned, as well as my favourite recipes. Most importantly though, I love showing that cooking at home can be easy and enjoyable, with simple, delicious and seasonally-inspired recipes.

More about me here Tried this Recipe? Let me know about it in the Comments below! It's always helpful for other cooks to hear feedback on a recipe from someone who has tried it : You don't need to use your full name and your email address will never be publicly displayed.

First time making this bread. Most recipes seemed very, very long. This was perfect. Got some large holes. Probably should have had more but will try again. Delicious taste. Hubby loved it. Thank you for posting. Tips from our Bakers For extra-crusty crust and the best rise, add steam to your oven as follows: While the oven is preheating, place an empty cast iron frying pan on the oven rack below the stone.

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