Ingredients
- 330g Water
- 500g All Purpose Flour
- ¼ teaspoon Dried Yeast
- 20ml Olive Oil
- 7g Dried Yeast
- 1 ½ teaspoons Salt
Ciabatta
This simple crusty Italian white bread is perfect for dipping into soups or sauces. To make an Italian-style sandwich, fill it with salami, prosciutto or cheese and rocket leaves. Make the dough in advance and let rest overnight.
Tools
- Oven
- Parchment paper
- Cooling rack
- Kenwood Chef
- Kenwood bowl - kenwood chef
- Medium bowl
- Lightly floured surface
- Baking tray - medium
Method
- Line a clean baking tray with parchment paper
- Attach K Beater
- Add water, all purpose flour and dried yeast to the Kenwood Bowl
- Mix with splashguard fitted until well combined - 2 min, Speed 2
- Transfer dough to medium bowl then set aside
- Let rest overnight
- Clean Kenwood Bowl
- Attach K Beater
- Transfer dough to Kenwood Bowl
- Add water, all purpose flour, olive oil, dried yeast and salt to the Kenwood Bowl
- Mix with splashguard fitted until mixture comes together - 10 min, Speed 1
- Remove the bowl from the machine
- Cover with kitchen towel
- Prove - 1 hr 30 min
- Transfer dough to lightly floured surface
- Cut into 2 equal pieces
- Fold the left and right edge into the centre of the dough
- Pull the top edge over and tuck under the dough
- Roll gently
- Transfer shaped dough to baking tray
- Cover the baking tray with a well-floured towel
- Let rest - 30 min
- Pre-heat oven - 220°C
- Retrieve the ciabatta
- Bake until golden brown - 40 min, 220°C
- Remove from oven onto cooling rack and let cool
- Serve