From the Anchor Yeast Kitchen
Ciabatta
Prep 2 hr
Baking Time
25 mins
Total 2 hr 25 mins
Makes 2 Ciabatta
easy
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By
Anchor Yeast Kitchen
Try this classic Ciabatta, an Italian favourite. An artisnal bread with an open crumbed and chewy crust. Perfect for dipping!
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Starter Dough
120
g
Cake flour
( 1 x 250 ml / 1 cup )
2
ml
Salt
( ¼ tsp )
5
g
Anchor Instant Yeast ( ½ a 10 g packet )
( 7 ml )
60
ml
Lukewarm milk
( ¼ cup )
125
ml
Lukewarm water
( ½ cup )
Dough
360
g
Cake flour
( 3 x 250 ml / 3 cups )
7
ml
Salt
( 1½ tsp )
5
g
Anchor Instant Yeast ( ½ a 10 g packet )
( 7 ml )
60
ml
Olive oil
( 4 tbsp )
180
ml
Lukewarm water
( ¾ cup )
Method
Mix the cake flour and salt for the starter dough. Add the Anchor Instant Yeast (5g / ½ the packet) and mix.
Mix the milk and water together and add the flour mixture to form the batter. Mix until smooth. Cover with plastic and leave to stand until sponged up, about 20 minutes.
To make the dough – mix the cake flour and salt. Add the rest of the Anchor Instant Yeast and mix.
Mix the oil and water, add to the flour mixture. Knead until smooth and the mixture has pulled away from the side of the bowl. Add the starter dough to this mixture and work well with hands, until smooth. Place into a greased bowl to prevent the dough from sticking.
Cover with grease plastic and leave in a warm place to rise until double in size, about 30 minutes. Knock the dough down and repeat this step.
Sprinkle a baking tray with flour, gently turn the mixture out onto the flour and sprinkle the top with flour.
Cover hands well with extra flour and gently pat the dough evenly. Divide the dough into 2 equal pieces, flour your hands and mould each piece into an oval, puffing up the dough by running the fingers down the side and tucking the dough under, around the sides.
Allow the bread to rise, without being covered, for 15 – 20 minutes and bake in a preheated oven at 220 °C / 425 °F for 25 minutes.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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