Ciabatta Bread

Apologies for the lack of posting.. final year panic has started to kick in and I'm in the library all day every day. I made this a few weeks ago and have only just got around to posting it.

My nan got a 'How to Bake' bread making book by Paul Hollywood for Christmas so we decided to try some out.  I don't really eat bread apart from Vogels but I love ciabatta and pita bread (especially with olive oil and dips!) It was so successful, and so easy - much easier than the tin loaf we also made which was far less exciting and delicious (in my opinion!).

Ciabatta
Makes 2
500g strong white bread flour, plus extra for dusting
10g salt
10g instant yeast
40ml olive oil
400ml tepid water Lightly oil a 2-3 litre square (or if not rectangular) plastic container. In a electric mixer, put flour, salt and yeast (without putting yeast and salt directly on eachother) and then start mixing while adding oil and three quarters of the water. When it starts to come together as dough, add the rest of the water a little at a time and mix on a medium speed for 5-8 minutes. It should be smooth after this time, but still sticky.

Put into a square or rectangular oiled container with a tea towel covering to rise in a warm place for at least an hour - 2-3h is recommended (at least until it doubles in size).  Mine went huge!

Preheat the oven to 220C degrees and cover 2 baking sheets with baking paper. Heavily flour a work surface and transfer the dough onto the flour trying not to push it down at all and trying to keep the square shape, trying to keep as much air in it as possible and in the same shape. Cover the top with more flour then cut into four equal pieces. Stretch each piece and place on a baking tray covered with baking paper.

Leave the rolls for a further 10 minutes then bake for 25 minutes until golden and sound hollow when tapped on the base. Place on a wire rack to cool or eat hot and fresh.