Ciabatta with Olive Oil

Name: Ciabatta with Olive Oil
Prep time: 30 min
Cook time: 38 min
Total time: 1 h 8 min
Yield: Makes 3 Small Loaves
Cuisine: United Kingdom
Ingredients: 2 tbsp olive oil; 1 tsp yeast; 325 g (11½ oz) strong white bread flour; ¼ tsp fast action yeast; 1½ tsp salt; 175 ml/175 g (6 fl oz/6 oz) water; 180 ml/180 g (6¼ fl oz/6¼ oz) water, cold; 150 g (5½ oz) strong white bread flour

Preparation info

Makes
3
Small Loaves

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Pink Whisk Guide to Bread Making

By Ruth Clemens

Published 2013

About

This is a super-hydrated dough, almost bordering on a liquid state, and it takes gentle handling to keep in the large air bubbles characteristic of a classic Ciabatta. Follow the steps carefully and you’ll have cracking Ciabatta loaves.

Ingredients

Pre-Ferment

150 g (5½ oz) strong white bread flour
180 ml/180

Method

Mix together the ingredients for the pre-ferment in a bowl. Cover it with cling film (plastic wrap) and allow to develop either in a cool kitchen or in the fridge for at least 4 hours; preferably overnight. Once developed the pre-ferment should be bubbly and will have increased in volume.
Combine the pre-ferment with the additional flour, water, salt