Ciabatta Bread Recipe by Cummins Milling Recipes
- 3 ½ cups Cummins Milling First Quality Bakers Flour
- ½ cup wholemeal flour (can be made with all white flour)
- ¼ teaspoon yeast
- 1 ½ teaspoons salt
- 2 cups warm water
Mix in a large steel bowl with a spatula. Mix until combined – it should be very sticky. Cover with foil and let it rise for 18 hours.
After 18 hours it will look sticky and bubbly. Fold the dough into itself with a spatula.
Grease a baking tray. Sprinkle some semolina on the tray.
Shape the dough into a loaf on the tray. Do not mould, just stretch the dough three times as long as it is wide, on the tray.
Gently use your fingers to shape.
Lightly flour the top of the loaf, and cover for a further 2 hours (it will spread more than rise)
Place in a preheated 220oc oven.
Cook for 35 – 40 minutes.