Ruth Clemens

Ciabatta with Olive Oil

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Preparation info
  • Makes

    3

    Small Loaves
    • Difficulty

      Easy

    • Ready in

      1 hr 10

Appears in
The Pink Whisk Guide to Bread Making
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

  1. 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.

  2. Combine the pre-ferment with the additional flour, water, salt