- 195g Manitoba (farina tipo “0”)
- 195g Farina Grano Tenero Tipo “00”
- 3g dry yeast
- 1 teaspoon salt
- 3/4 teaspoon sugar or honey
- 370 ml warm water
- Mix 5 mins
- Rest 2 hours
- Bake 40 mins
- Cool 20 mins
- Ready to eat in … 3 hours 5 mins
- In a blender, mix together the flour, yeast, salt, and sugar. Pour in the warm water, and blend for 5 minutes.
- Oil a large bowl, then plop the dough into that bowl. Drizzle olive oil over the top of the dough, then cover the bowl in plastic wrap and cover with at towel. Place the bowl in a warm spot e.g. in oven turned off and with the door closed and allow it to rise for 2 hours.
- Remove bowl from the oven, place empty baking tray into the oven, and preheat your oven to 220 degrees celcius.
- Line a baking sheet with parchment paper, then sprinkle it with flour. Flour your hands, and shape the dough into a long loaf.
- Slide the parchment paper and dough onto the already hot baking tray in the oven, and immediately cover with an upturned baking dish. Careful not to burn your hands this bits tricky! *
- Close oven immediately and leave to bake for 30mins.
- Remove the baking dish covering the bread and leave bread to brown for another 10-15 mins.
- If you tap the bread, you should feel like it’s hollow – that’s how you know it’s ready!
- Place the bread on a cooling rack and allow it to cool down for a minimum of 20 minutes.
* If you have a heavy casserole dish with lid, you can even bake your bread in this instead. It wont have the classic ciabatta shape but works very well. Just remember to put the dish into the oven when preheating it.