Ingredients
The following ingredients have 4 Servings
- 700 gms – 5 ½ cups all purpose flour
- 520 gms water – 2 ¼ cups (lukewarm)
- 7 gms – 2 ½ tsp dry yeast
- 17 gms – 3 tsp salt
- 1 ½ tsp honey
Instruction
- Dissolve the yeast and honey in the water. Mix well and let it activate for 5 minutes or until frothy.
- In the bowl of an electric mixer fitted with the whisk attachment, add ¾ of the flour and salt. Mix and add the yeast and water mixture.
- Whisk well, then add the remaining flour and whisk until just combined (you can do all the whisking by hand as well, without using an electric mixer).
- Cover and let it sit in a warm place for 1 hour or until doubled in size.
- Sprinkle a little water on the bench top. Place 4 pieces of plastic wrap on the wet bench top and sprinkle some flour onto them.
- Put 1/4 of the dough on each piece of plastic wrap
- Punch down the dough and mold each piece of dough into a ciabatta shape without tugging it too much or it will gain too much strength. Make sure your dough is not very thick (about 2.5 cm – 1 inch thick is ideal).
- Pick up one piece of plastic wrap and flip it over a baking tray lined with baking paper to drop a ciabatta so that the side covered in flour faces upwards.
- Bake in a pre-heated oven at 200°C – 390°F for 30 – 35 minutes. Put a small pot of hot water in the oven to maintain a high level of humidity for the first 15 minutes, then remove it and bake for the remaining 15 – 20 minutes.
- When ready, remove it from the oven and let it cool down on a wire rack.
