I’ve made bread in the past and it’s always came out ok.
Les had made some watercress and stilton soup, so I thought I would make some ciabatta.
I found a recipe that I was going to try, but never got round to making it.
It’s a bit drawn out but if you can stick with it, who knows?
10 hours before you actually get to taste this labour of love, mix 250g /9oz of ‘00’ flour, 190ml/7fl oz of water and 15g/1/2oz yeast and leave to rise for 8 hours.
In the recipe it tells you to use a whisk. Don’t, it went everywhere.
8 hours later add another 250g/9oz ‘00’ flour, 15g/ 1/2oz yeast, 190ml/7fl oz water and 12g/0.4oz salt (dissolve the salt in the water). Mix to a sticky dough then put it in a bowl that has been well oiled with extra virgin olive oil.
Still with me?
Leave for 1 hour.
Tip the dough onto a heavily floured worktop.
Heat the oven to 240°C/475°F/gas mark 9
Cut the dough into three equal strips and stretch them out to make three long, flat loaves. Leave for another 30 minutes to rest.
Put the loaves on a baking tray, lined with baking paper, bake for 25 minutes or until they have risen and golden brown.
Put on a wire rack to cool.
The soup was great (and all the breadwent)
If you’ve got loads of time and as much patience, have a go, and please let me know what you think.
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