I’ve always had problems making bread at home. They nearly never end up with the same fluffy lovely texture the bought ones do. So I couldn’t be more excited to share with you all, the great ciabatta bread method Nick found. I know I have told so many people about it – and they have been very patient waiting for the recipe – so here it is (finally).
I had heard a while back about the no-knead bread. It sounds delicious and I still intend to make it one or two days when I have the time. This is a quick no-knead ciabatta bread and I don’t know why it’s called that, as there is quite a lot of kneading done by the KitchenAid. I wouldn’t want to do it by hand – as the mixture is just way too sticky.
Another plus it that you don’t need any special flour for it. Plain flour works beautifully.
**Note: Takes 3-8 hours or overnight with proving. (Nick has made it in 3 hours at the shortest time, although it works in 6 hours and even overnight!)
Makes: one loaf, and can easily be doubled to make two loaves
250g plain flour
1 teaspoon dry yeast
1 teaspoon salt
1 teaspoon sugar
250ml warm water
plain flour and polenta for dusting plastic wrap and baking paper lined tray
Place all dry ingredients into a bowl for a KitchenAid or mix master, with a dough hook attached. Whisk or mix the dry ingredients, then add the warm water and mix with the dough hook for 10 minutes. You may want to stop the mixer and scrape the bottom and sides of the bowl to ensure that all of the dry ingredients have come away from the sides. You should really notice the texture and consitency of the dough change after 10 minutes of mixing, going from gluggy to stretchy and bandy.
Pour the mixture into a large lightly oiled bowl. Cover with a lid, tea towel or plastic wrap and leave in a warm place for 3-6 hours or overnight.
Sprinkle some water onto a clean counter surface and lay out a piece of plastic wrap onto the wet surface. This stops the plastic wrap from moving around. Sift some plain flour onto the plastic wrap to give an even coating (slightly smaller than the size of a baking tray). Cover your baking tray with a piece of baking paper, then sift a similar sized patch of flour onto the baking paper. Then sprinkle some polenta onto the flour on top of the baking paper. The flour on the plastic wrap will stop the dough sticking to the plastic, and the flour and polenta on the baking paper will end up on the underside of the bread, giving it a good texture and flavour.
The mixture should have tripled in size after proving, and will be sticky and full of air bubbles. Pour the mixture onto the flour covered plastic wrap and shape the dough into a loaf roughly 30cm x 15cm. It’s best to pop any really large air-bubbles in the dough. Carefully lift the plastic wrap with the dough on top and flip the loaf on the flour and polenta covered baking paper, then remove the plastic wrap. Re-shape the dough into a loaf shape again on the tray if required.
Leave the dough to sit in a warm spot for 15 minutes to 1 hour.
Cook at 250C for approximately 20 minutes, until the outside has formed a nice crust and makes a hollow sound when tapped.
Allow to cool to a temperature you’re able to handle, then slice up and serve with a meal – or for a lovely starter serve with a good olive oil and caramelised balsamic vinegar, and perhaps dukkah too.
If you make two loaves, you can easily store one in a tea towel overnight. Place on a baking tray and reheat in the oven at 180C for 5-10 minutes, before serving. It’s almost as good as freshly baked.Print This Post