GBBO 5 Technical Bake #3: Paul Hollywood’s Ciabatta
I’m officially going to change this series of posts to be called The Great British Fake Bake Of (#GBFBO). It’s my mission to make each technical bake but do it using any cheat, shortcut or slightly slapdash method available. Basically, it’s GBBO for people short of time (because they’ve been watching GBBO instead of using the hour to bake).
So, this week’s bake was Ciabatta. No shortcuts to be had there, surely? No, true but I didn’t have enough strong flour and I wasn’t about to trek to the shops so I made the rest up with gluten free bread flour and added some xanthan gum. The resulting bread tasted great but was obviously not the holey, loose textured typical ciabatta.
Mr B gets all the props for making this one. I put the dough together on night and left it to rise in the fridge. He shaped and baked the next day. I came home to the smell of fresh bread. Nice.
Here’s the recipe as it should be with notations of my changes next to it, though why you’d want to repeat a gluten-light as opposed to gluten-free bread I’m not sure.
Paul Hollywood’s Ciabatta
lifted straight from here
500g strong white bread flour, plus extra for dusting [I used 300g strong white & 200g gluten free bread flour]
10g instant yeast [I used one 7g packet of fast action instant]
40ml olive oil [I used basil infused olive oil]
400 ml tepid water
Fine semolina for dusting (optional) [I used extra flour]
1.Lightly oil a 2-3 litre square plastic container. (It’s important to use a square tub as it helps shape the dough).
2. Put the flour, salt and yeast into the bowl of a mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Add the olive oil and three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water. Then mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy.
3. Tip the dough into the prepared tub, cover with a tea towel and leave until at least doubled, even trebled in size – 1-2 hours or longer. [I put it in the fridge overnight to prove]
4. Heat your oven to 220°C and line 2 baking trays with baking parchment or silicone paper.
5. Dust your work surface heavily with flour – add some semolina too, if you have some. Carefully tip out the dough (it will be very wet) onto the work surface, trying to retain a rough square shape. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. Coat the top of the dough with more flour and/or semolina. Cut the dough in half lengthways and divide each half lengthways into 2 strips. You should now have 4 pieces of dough. Stretch each piece of dough lengthways a little and place on prepared baking trays.
6. Leave the ciabatta dough to rest for a further 10 minutes, then bake for 25 minutes, or until the loaves are golden brown and sound hollow when tapped on the base. Cool on a wire rack.