Paul Hollywood is one of the biggest names in bread making. I love watching him on the Great British Bake Off so much because I learn a whole lot from him. There is a lot of wisdom behind those piercing blue eyes! So this week I decided to attempt his recipe for homemade ciabatta because it looked so good. It was a technical challenge on the show a few seasons back and I am making it part of my tribute to the show. I’ve already made kouign amann, lemon poppy seed drizzle cake, and homemade English muffins and it has been such a blast to recreate these recipes from the show. The ciabatta bread was no different.
Oh my goodness, there is nothing like fresh and homemade bread. This homemade ciabatta had such fantastic flavor and texture. It made a lot so that I had sandwich bread for days. Whatever I didn’t need right away, I froze for later. I stayed very close to Paul’s recipe here, and I was so glad I did! Hope you all have fun trying your hand at making homemade bread too. xoxo
Homemade ciabatta bread is much easier than you think to make! The ingredients are simple and you get a crusty exterior with a fluffy interior.
- 500gramsbread flourplus additional for dusting
- 10gramsinstant dry yeast
- 1 3/4cupscold waterdivided
- olive oilfor coating the container
- semolina flourfor dusting
- First, make the easy dough. Set up a stand mixer with a dough hook and pour the flour in. Then add the yeast and salt, but keep them separate in the bowl. Finally, add about a cup of the cold water and turn the mixer on low speed. Slowly add more water until you have a soft dough. You may not need all of the water. Continue to let the dough hook do its work for 8-10 minutes. Then get out a large (at least 3.3 liter) square container with a lid and lightly drizzle it with olive oil. Turn the dough out into the container and make sure it is even. Put on the lid and set it aside at room temperature to almost triple in size for 1.5 hours.
- When the time is up and the dough is huge, dust a clean work surface really well with more flour and semolina. Also get out two sheet trays and line them with silicone mats. Dust them well also. Turn the dough out gently onto the work surface gently, without deflating it or making it lose its shape. Dust more flour and semolina on the top. Cut it lengthwise into 4 equal loaves, then stretch each of them out just a bit to be a little longer. Transfer two loaves to each of the prepared sheets and set them aside to rise for another half hour to 45 minutes. Pre-heat the oven to 425 when they finish rising. Bake the loaves for about 25 minutes, they should become crisp on the outside and sound hollow on the inside. Let them cool completely on racks, then serve immediately! It will also freeze well to use as you need it.