Enjoy this homemade loaf of ciabatta as a sandwich with mozzarella, basil, tomato and prosciutto, or simply ripped into pieces and dipped in olive oil and good-quality balsamic vinegar. 5fl oz water in a ciabatta baguette. Bring it together into a soft dough. Oil a clean work surface and knead the dough for five minutes.

Place the dough into a clean, oiled bowl and cover with cling film or a damp tea towel. 6 hours, depending on room temperature. The dough is ready once it has doubled in size. Tip the mixture into a food mixer.

10 minutes, or until the dough is stringy and soft. Oil a large square, plastic container, tip in the dough and put the lid on. Leave the dough to prove at room temperature until it has doubled in size. Dust a clean work surface with flour and semolina. Cut the dough into two and stretch the pieces lengthways into the classic ciabatta shape.

Gas 7 and sprinkle the flours lightly over a baking tray. Carefully place the dough onto the baking tray and allow to prove again for another 30 minutes. Bake for 30 minutes or until the loaves are golden-brown and make a hollow sound when tapped on the base. Leave cool on a wire rack and serve. When the temperature is lower, it may be a little longer. The dough is ready when it has doubled in size. The BBC is not responsible for the content of external sites.

Read about our approach to external linking. Qu’est-ce qu’on mange ce soir ? En cliquant sur les liens, vous pouvez être redirigé vers d’autres pages de notre site, ou sur Amazon. Délayez la levure dans l’eau tiède, et laissez reposer 10 mn environ. Ajoutez l’huile et un peu de farine. Bien mélanger et ajouter le sel et le reste de farine petit à petit jusqu’à l’obtention d’une pâte bien homogène et élastique. 30 à 60 min dans un endroit tiède.