Bread & dough · Original adaptation
Home-Oven Ciabatta Recipe
Two broad, open-crumb loaves made from a high-hydration dough with gentle folds instead of heavy kneading.
Inspired by The Great British Bake Off, Season 5, Episode 3
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Bake it at home
Home-Oven Ciabatta
- Prep
- 25 min
- Bake
- 28 min
- Total
- 53 min
- Makes
- 2 loaves
Ingredients
- 500 g strong white bread flour
- 7 g instant yeast
- 10 g fine salt
- 420 ml lukewarm water
- 30 ml olive oil
- Fine semolina, for dusting
Method
Mix the flour, yeast, salt, water, and oil into a very wet dough. Beat with a sturdy spoon for 3 minutes, then cover for 20 minutes.
With wet hands, lift and fold the dough over itself from all four sides. Repeat the fold twice more at 20-minute intervals.
Leave covered until doubled and visibly bubbly, about 60 minutes after the final fold.
Heat the oven to 230 C, or 210 C fan, with a heavy baking sheet inside. Tip the dough onto a heavily floured surface, divide it in two, and ease each piece into a rough rectangle without pressing out the gas.
Transfer to semolina-dusted baking paper, slide onto the hot sheet, and bake for 25 to 28 minutes until deeply browned and hollow-sounding underneath. Cool fully before slicing.
From the episode
Bread
This adaptation starts from the episode's bread brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
