By Dr Roxie Becker

If you missed the homemade bread trend during the covid-19 pandemic, this is your sign to get involved! This ciabatta recipe requires no previous bread making experience and will definitely impress your guests!

Ingredients:

• For the poolish:
  • 50g (1/3 cup) bread flour
  • 2g (1 tsp) instant yeast
  • 50g (1/4 cup) water
• For the dough:
  • 360 grams (1.5 cups) lukewarm water
  • 12 grams (2 tsp) salt
  • 450g (3.5 cups) bread flour

Methods:

1. Top tip: it’s advised to start this recipe at least 24 hours before you intend to bake the bread, as it requires time and attention to rise to form those beautiful air bubbles ciabatta is famous for.
2. For the poolish:
   1. In a large bowl, mix the 50g bread flour, 2g instant yeast, and 50g water until well combined.
   2. Cover with a tea towel (or tupperware lid) and set aside for 3-4 hours. It’s ready when you see the surface is covered in dimples.
3. For the dough:
   1. Add the lukewarm water – the poolish should float to the top.
   2. Add the salt and flour and combine until you have a sticky ball of dough (it will be very sticky – do not add more flour).
   3. Cover with a tea towel and set aside for 30 minutes.
   4. Wet your hands, grab one side of the dough and lift it up and pull it over the center. Turn the bowl a quarter turn, and repeat 4 times until you have made a complete circle. Scoop all the dough out of the bowl and slap it back down into the bowl a few times (the slap-and-fold technique).
   5. Cover the bowl and set aside for 30 minutes, and repeat this process 2-4 times.
   6. Cover the bowl again, and let it sit until the dough has doubled in size (around 2 hours).
   7. Punch the dough down to deflate it and flip it over.
   8. Place the dough in an airtight container (this is important, otherwise it won’t rise) and set it in the fridge overnight, for at least 12 hours (it will last up to 48 hours in the fridge).
   9. Sprinkle the counter with flour and empty the dough onto the counter and split it in two. Shape it into a ball or rectangle, dust with flour and cover with a tea towel. Let it sit for 2 hours.
   10. Finally, after all that hard work, dust a baking tray with flour, and place your two balls of dough on it. It’s ok if they deflate while you are moving them onto the tray.
   11. Bake at 210C for 20-25 minutes, or until the outside turns a golden brown colour and it feels crispy to the touch.
   12. Let it cool for 30 minutes before cutting.
4. Serve with your favourite hummus, cucumber, tomato, and avocado, or any toppings you like..