WWW MR FOOD COM RECIPES

Steps:

• Combine half of the flour and 4g of the yeast with 150ml/5fl oz water in a bowl. Bring it together into a soft dough.
• Oil a clean work surface and knead the dough for five minutes.
• Place the dough into a clean, oiled bowl and cover with cling film or a damp tea towel. Leave to rise for at 3–6 hours, depending on room temperature. (See tip for more details). The dough is ready once it has doubled in size.
• Tip the mixture into a food mixer. Add the remaining flour, oil, yeast and 75ml/2½fl oz water and mix using a dough hook attachment.
• Dissolve the salt in 75ml/2½fl oz water and gradually add this to the mixture, mixing for 6–10 minutes, or until the dough is stringy and soft.
• Oil a large square, plastic container, tip in the dough and put the lid on. Leave the dough to prove at room temperature until it has doubled in size.
• Dust a clean work surface with flour and semolina. Tip the dough out onto the surface (it will be very wet) and cover with more of the flours, trying to keep a square shape and being careful not to knock out any air. Cut the dough into two and stretch the pieces lengthways into the classic ciabatta shape.
• Preheat the oven to 220C/200C Fan/Gas 7 and sprinkle the flours lightly over a baking tray.
• Carefully place the dough onto the baking tray and allow to prove again for another 30 minutes. Bake for 30 minutes or until the loaves are golden-brown and make a hollow sound when tapped on the base. Leave cool on a wire rack and serve.

Steps:

• Combine half of the flour and 4g of the yeast with 150ml/5fl oz water in a bowl. Bring it together into a soft dough.
• Oil a clean work surface and knead the dough for five minutes.
• Place the dough into a clean, oiled bowl and cover with cling film or a damp tea towel. Leave to rise for at 3–6 hours, depending on room temperature. (See tip for more details). The dough is ready once it has doubled in size.
• Tip the mixture into a food mixer. Add the remaining flour, oil, yeast and 75ml/2½fl oz water and mix using a dough hook attachment.
• Dissolve the salt in 75ml/2½fl oz water and gradually add this to the mixture, mixing for 6–10 minutes, or until the dough is stringy and soft.
• Oil a large square, plastic container, tip in the dough and put the lid on. Leave the dough to prove at room temperature until it has doubled in size.
• Dust a clean work surface with flour and semolina. Tip the dough out onto the surface (it will be very wet) and cover with more of the flours, trying to keep a square shape and being careful not to knock out any air. Cut the dough into two and stretch the pieces lengthways into the classic ciabatta shape.
• Preheat the oven to 220C/200C Fan/Gas 7 and sprinkle the flours lightly over a baking tray.
• Carefully place the dough onto the baking tray and allow to prove again for another 30 minutes. Bake for 30 minutes or until the loaves are golden-brown and make a hollow sound when tapped on the base. Leave cool on a wire rack and serve.