Ciabatta

This recipe is time-consuming, but great if you are about the house and not too worried about sitting waiting for it. It is really worth the effort. Make the sponge the day before. Strong white flour or bread flour has a slightly higher percentage of gluten (roughly 2%) and this gives the bread its more elastic, chewy texture.

MAKES 2 MEDIUM LOAVES

Ingredients

Sponge

2 tablespoons warm water

⅛ teaspoon fast action yeast

100ml room temperature water

115g strong white flour

Bread

2 tablespoons warm milk

½ teaspoon fast action yeast

125ml room temperature water

1 tablespoon olive oil

230g strong white flour

1½ teaspoons salt

Method

To make the sponge

• Stir the warm water and yeast together and allow to stand for 5 minutes until creamy. Transfer to a clean bowl and add the water and flour, then stir for 5 minutes constantly. Cover with cling film and keep at room temperature for 12–24 hours.

To make the bread

• Stir together the milk and yeast and let stand for 5 minutes until creamy.

• Using an electric mixer with a dough hook, combine the milk mixture, sponge mixture, water, oil and flour on a low speed until all the flour is mixed in.

• Beat on medium for 3–4 minutes, then add the salt.

• Beat for a further 4–5 minutes.

• Scrape the wet dough out into a large, oiled bowl and cover with a damp tea towel. Allow to prove (rise) for 1½ hours at room temperature.

• Turn the dough out onto a floured surface and cut into two pieces. This will be wet and sticky. Transfer each piece onto a baking sheet covered in baking paper. Form into irregular ovals, dust with flour and dimple using your finger. Cover again with a damp tea towel and allow to prove for a further 2 hours.

• 20 minutes before the end of proving time preheat the oven to 220ºC.

• Bake for 20 minutes until lightly golden. Cool on a wire rack once baked.