Freshly baked ciabatta bread

So I’ve been mulling over this particular article for a while and today is the day I finally get my act together and get it live. I have never been, and have never claimed to be particularly good at baking, although recently I have a much keener interest in it.

I have started from the ground up and started with making my own bread and I can confirm I am now hooked. Its hard to describe the feeling of accomplishment when it goes right and you end up with a really attractive end product emitting that soul warming smell that makes your home seem that little bit more special. Its a hard feeling to beat.

So rather than me harping on about it, here’s a recipe for you to do it yourself. I challenge you to do this once and not want to do it again!

Ingredients

500g strong white flour
450 ml Luke warm water
1/2 teaspoon sugar
1 ½ teaspoon dry Yeast
1 ½ teaspoon salt
2 tablespoons garlic granules
2 tablespoons oregano and\or 1 tablespoon cracked black pepper
Olive Oil

Method

Pre heat oven to 200C or gas mark 8

In a large bowl mix with clean hands flour, sugar, herbs and yeast

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Pour in the water and salt and mix in the bowl with your hands for 5 minutes. The mixture will be like a very thick paste.

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Lift parts of the dough up and fold it over itself to push in a few air pockets. Work the dough in the bowl for 5 minutes. If you have a food mixer, beat it with a dough hook but still finish off with the hand method to push the air pockets in.

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Flour a work surface and continue to work the dough until smooth.

Add 1 tablespoon of oil directly to the dough and mix into it by kneading for a few more minutes.

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Allow to prove in a clean bowl drizzled with a little more oil to stop it sticking, covered with cling film for about 1 hour or until it doubles in size.

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Pour the dough onto a well floured work surface and fold over like an envelope length ways to create the ciabatta ‘look’. At this point you can leave it as a loaf, cut into rolls or get creative and twist them up. Once shaped leave to prove for a further 20 minutes.

Lift dough onto a floured baking tray and (sprinkle some flour onto the top of the bread/s to create a more rustic look) bake for around 25 minutes, until golden and when tapped sounds hollow. Leave till cool on a wire rack or a spare grill pan for 15 minutes before serving.

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4 thoughts on “Freshly baked ciabatta bread

  1. Have to say these latest recipes are very simple and not very adventurous. Any keen home cook would be capable of these. What do you feel makes you different to the standard Joe Bloggs in the kitchen?

    • Absolutely nothing. I just love writing about what I do and I love doing what I do. Thats exactly what I am, a keane home cook. Some new stuff coming soon that is a little different but however complex or simple, everything has a place here.

  2. So you don’t feel you offer anything special or different? Why do you think people should bother reading your blog then when they could easily go elsewhere?

    • At the core of what I do is a passionate homecook. There are some more complex recipes that will go live in the next week or so, but some people have different skill levels and this blog embraces the complex and the simple. Its not about the complexity of the dish its about the enjoyment of the food at the end of it. I will continue to do exactly what I do the way I do it so theres something for everybody on here, there will be plenty of things in December to keep even the more experienced cooks satisfied. Thanks for your comments and your time, Phil.

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