Ciabatta
Inspired by last week's episode of the "Great British Bake Off", I decided to bake ciabatta (Italian for slipper!) bread on Saturday afternoon, as our neighbour Peter was coming round for dinner.
I used Paul Hollywood's recipe. Thank goodness that I left lots of time for the dough to rise!
In this recipe he allows 1 to 2 hours but we both distinctly recall hat on this TV programme a couple of years ago, it was an all day job (we thought at the time, why bother?), and indeed I have now found an older version of the recipe also by him where he says "leave it to rise for at least six hours at room temperature." As Ricardo would say "confused.com"!!
Anyway the dough is extremely wet
and it took 4 hours to get from this
to this
Maybe I could have left it even longer, but as our guest was going to arrive soon it was time to bake!
It is very difficult to shape it as you can see here!
Luckily no soggy bottom and a lovely crust! (and - Adrian said - an authentic taste too)
I used Paul Hollywood's recipe. Thank goodness that I left lots of time for the dough to rise!
In this recipe he allows 1 to 2 hours but we both distinctly recall hat on this TV programme a couple of years ago, it was an all day job (we thought at the time, why bother?), and indeed I have now found an older version of the recipe also by him where he says "leave it to rise for at least six hours at room temperature." As Ricardo would say "confused.com"!!
Anyway the dough is extremely wet
and it took 4 hours to get from this
to this
Maybe I could have left it even longer, but as our guest was going to arrive soon it was time to bake!
It is very difficult to shape it as you can see here!
Luckily no soggy bottom and a lovely crust! (and - Adrian said - an authentic taste too)