• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Sweet Tarts & Pies
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Ciabatta

    24/08/2014 by thebakingexplorer 5 Comments

    Ciabatta
    Jump to Recipe Print Recipe

    I first made Ciabatta after watching The Great British Bake Off. As you will see the shape of my Ciabattas did not come out very neatly! But it tasted good and I enjoyed making them. If you'd like to give it a go, here's what I did...

    I used a Paul Hollywood recipe, which I think it is the same one the baker's used. So I started with strong white bread flour, yeast and salt in my food mixer bowl. Then I added olive oil and tepid water.

    I oiled a 5 litre square tub, then set the mixture to combine with the dough hook attachment on a slow speed for a minute or two as I poured in tepid water slowly. I then turned the food mixer up to a medium speed and mixed it for 8 minutes.

    When it was done the dough was very stretchy.

    I poured it into the oiled tub, covered it with a tea towel, and left it to prove at room temperature for 2 hours.

    It rose a lot! The 5 litre tub was almost full.

    I covered my work top very generously with flour and semolina before tipping the dough out onto it. The dough 'slopped' onto the work top and it was very difficult to cut it into strips as it was so sticky and light. I had to keep sprinkling flour between the cuts I was making to make sure the pieces stayed apart.

    I had to use my cake lifter to get the pieces of dough onto the baking sheet. It was a very tricky operation and left me with messy looking strips of dough. I was tempted to neaten them up, but I was terrified of pushing too much air out of them! I left them to rest for 10 minutes.

    They baked for 25 minutes, until golden brown.

    Obviously the shape of my ciabatta was far from perfect, but there were a decent amount of air holes when I cut into. Who knows what Paul Hollywood would think, but I was satisfied with it for a first attempt! Most importantly, it tasted good! Ciabatta is fab dipped in olive oil and balsamic vinegar, or used as a sandwich bread filled with grilled vegetables and cheese.

    Ciabatta

    Ciabatta

    The traditional Italian bread
    Print Pin Rate
    Course: Side Dish
    Cuisine: Italian
    Keyword: Bread
    Prep Time: 30 minutes minutes
    Cook Time: 25 minutes minutes
    Resting time: 2 hours hours 10 minutes minutes
    Servings: 8

    Ingredients

    • 500 g Strong White Bread Flour
    • 10 g Fast Action Yeast
    • 10 g Salt
    • 40 ml Olive Oil
    • 400 ml Tepid Water
    • Flour & Semolina to dust

    Instructions

    • Put the bread flour, yeast and salt into a food mixer bowl
    • Add the olive oil and 300ml of the tepid water
    • Oil a 5 litre square tub
    • Set the mixture to combine with the dough hook attachment on a slow speed for a minute or two
    • Pour in the remaining tepid water slowly
    • Turn the food mixer up to a medium speed and mix for 8 minutes
    • Pour the dough into the oiled tub, cover with a tea towel, and leave to prove at room temperature for 2 hours
    • Cover your work top very generously with flour and semolina before tipping the dough out onto it
    • Cut into four strips without handling the dough too much
    • Put the strips onto lined baking trays
    • Leave to rest for 10 minutes
    • Bake on 200C/400F/Gas Mark 6 for 25 minutes, until golden brown
    • Store leftovers in an airtight container in a cool place and eat within 2 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    If you like this, check out more of my Bread recipes!

    « Cheese & Marmite Pinwheel Biscuits
    Chocolate Orange Custard Tart »

    Reader Interactions

    Comments

    1. Cat

      August 24, 2014 at 12:54 pm

      Enjoyed reading your little round up of the show. I can't say I was too sad to see Jordan go - he wasn't one of my favourites!
      Your ciabatta looked really good!

      Reply
      • Kat BakingExplorer

        August 26, 2014 at 9:54 pm

        Thanks Cat! Glad you enjoyed the post. Yes me too, I didn't dislike him, but didn't really warm to him either.

        Reply
    2. Mummy Mishaps

      August 24, 2014 at 7:09 pm

      you thought your ciabattas didnt look very even? I was thinking how great they looked!! i must give them a go as i do like ciabatta paninis
      thank you for linking up x

      Reply
      • Kat BakingExplorer

        August 26, 2014 at 9:50 pm

        You are too kind! Thank you 🙂

        Reply
    3. Kate Glutenfreealchemist

      August 25, 2014 at 10:44 pm

      I always envy bread week........ the bread looks fantastic, but it is so far from my gluten free world..... all the talk of working hard to build up the gluten.... When Paul started talking about low gluten content, my daughter laughed and said 'yeah mummy, but it's not no gluten!" Oh well...... Your Ciabatta looks lovely anyway!

      Reply

    Leave a review & recipe rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube

    Popular Recipes

    • Lotus Biscoff Cupcakes Lotus Biscoff Cupcakes
    • Maltesers Cheesecake (No Bake)
    • Victoria Sponge Cake Victoria Sponge Cake
    • Biscoff Cheesecake (No Bake)
    • Victoria Sponge Cupcakes
    • Biscoff Cake

    Recent Recipes

    • Snickers Brownies

      Snickers Brownies

      Jun 2, 2023
    • Battenberg Cupcakes

      Battenberg Cupcakes

      May 27, 2023
    • Rice Krispie Treats

      Rice Krispie Treats

      May 12, 2023
    • Mint Chocolate Aero Cheesecake

      Mint Chocolate Aero Cheesecake (No Bake)

      May 5, 2023
    • Flapjacks

      Flapjacks

      Apr 28, 2023
    • Maltesers Traybake Cake

      Maltesers Traybake Cake

      Apr 21, 2023

    Footer

    ↑ back to top

    VuelioTop10Badge2022
    Baking Heaven

    Copyright © 2023 The Baking Explorer