HOME-BAKED CIABATTA STYLED BREAD

DOWNLOAD RECIPE:

STARTER DOUGH STARTER DOUGH STARTER DOUGH

• 150 gr x white bread flour
• 2,5 ml x castor sugar
• 2,5ml x instant yeast
• 200ml x lukewarm milk

SECOND STAGE SECOND STAGE SECOND STAGE

• 30ml x olive oil
• 500gr x white bread flour, preferably stoneground
• 7,5ml x salt
• 7,5ml x castor sugar
• 7,5ml x instant yeast
• 350ml x lukewarm milk

STARTER
Combine all dry items in a bowl. Gradually add the water to make a smooth batter.
Cover with a tea towel and leave overnight in a warm place.
SECOND STAGE
Add all the dry items to the starter dough and gradually add the water to make a smooth dough mixture.
Cover and leave in a warm place for 1hrs or until tripled in size.
To make the loaves, pour the dough on a well-floured baking tray and with well-floured hands gently pull the dough into shape, cut into two loaves.

Leave in a warm place to prove for 45 min.
Bake in a pre-heated oven at 250°C for 30 min or until golden brown and the loaf sounds hollow.