INGREDIENTS:

7g Risen Flour's  dried instant yeast

200g Risen Flour's Durum Semolina

400g Risen Flour's pizza Milano flour (or strong white bread flour)

260g water

11g Salt

METHOD

• Place yeast,  450g flour, 360g water and 11g salt in an electric mixer.
• Beat on medium-high speed for 3-4 minutes until dough comes away from the sides of the bowl (dough will be quite wet).
• Transfer to a greased bowl, cover with a clean tea towel and set aside at room temperature for 2-3 hours  OR until doubled in size ( In warmer tempretures it may take less time so keep an eye on it). 
• Preheat oven to 220°C. Place a saucepan on the bottom of the oven with a rack above it. Flour a baking paper-lined baking tray with 1/2 cup (75g) flour.
• Gently turn out dough onto tray.
• Top with remaining 75g flour.
• Shape dough into a long oval.
• Carefully pour  cold water into the hot pan to create steam in the oven(this helps the bread expand before forming a crust), then place ciabatta on rack above pan and bake for 25-30 minutes until bread is risen, golden and bottom sounds hollow when tapped. Cool on a wire rack for 1 hour.

Enjoy - if you have any questions please drop me an email or give us a call.

Jan