Ciabatta loaf
Recipe by Smeg’s Imelda Murphy
Ingredients
500grams ‘00’ bakers flour
2 teaspoon yeast & 2 teaspoons of salt
400ml warm water
40 ml olive oil
Extra flour & semolina for finishing
Method
Mix all ingredients together until developed in the Smeg stand mixer with dough hook. Add the water/oil mixture slowly. It should be a wet mixture. Mix for 8-10 minutes until developed. Pour into an oiled rectangular container. Allow to prove for 2 hours.
Preheat oven with Smeg pizza stone on base on fan assist at 220°C. Using lots of semolina and flour on bench top, turn out the dough, divide into half, try to keep rectangular shape. Turn onto semolina, then place on baking paper. Using paddle place into oven.
Cook for 20 minutes on the stone.
Tim Armitage