Ciabatta

Method

• Combine all the ingredients except the oil in a powerful mixer and mix with the dough-hook attachment until just combined.
• Let the mixture rest for 10 minutes. Now start beating the batter, still with the dough-hook attachment. Initially it will be runny, but within 10–20 minutes it will become a sticky dough.
• It is ready when it separates from the sides and bottom of the bowl completely, leaving a smooth surface and starts climbing up the hook. Place the dough into a well-oiled bowl and let it rise for about 2½ hours until three times the volume.
• Scrape the dough onto a floured surface and cut it into 3 pieces. Drizzle over some oil and dust with lots of flour. Let the dough rest for another 45 minutes.
• Preheat the oven to 260 °C and line a baking tray with greaseproof paper. After 45 minutes, the dough should be puffy and wobbly. Stretch each piece into a ciabatta shape then flip them upside down (this redistributes the bubbles, so you get even bubbles throughout) onto the lined baking tray.
• Bake for 15–20 minutes, rotating the tray 180 degrees halfway through.