Ciabatta

• active dry yeast¼ tsp tsp
• plain flour↗165g/6oz g
• active dry yeast½ tsp tsp
• warm milk35ml/2tbsp ml
• olive oil↗1 tbsp/15ml tbsp
• strong white bread flour↗250g/9oz g

Step-by-step instructions

1. 1

   The night before baking, prepare the poolish (see tip below). Mix the yeast with 50 ml warm water, let stand for 10 minutes, then add another 80 ml warm water. Gradually add the flour in a mixer on the lowest speed. When a wet dough forms, transfer it to a well‑oiled bowl, cover and leave for 12 hours or overnight at room temperature.

2. 2

   In the morning, mix the yeast with the milk and let stand for 10 minutes. Transfer the mixture to a standing mixer with a dough hook, add 160 ml water, the poolish and olive oil. Then add the flour and a generous teaspoon of salt. Using the mixer hook, mix the dough. Knead for 10 minutes until the dough is smooth and elastic. Don't worry if it looks very wet — that's correct! Transfer to a well‑oiled bowl and cover with film. Let rise for about one and a half hours or until the volume doubles.

3. 3

   After resting, start a series of folds — lift the dough from the edge, pull it up, fold it over itself, then release. Rotate the bowl 90 degrees and repeat. Continue, making a full rotation of the bowl twice, i.e., 8 folds. Rest for 30 minutes, then repeat the whole folding process again.

4. 4

   Preheat the oven to 220 °C/200 °C with convection/gas mark 6. Place the dough on a very well‑floured surface and cut in half. The dough will resemble a batter and spread a little on the surface, but don't panic — work on the floured surface, using flour and a dough scraper to move it. Shape the dough into two large squares (about 20 cm × 20 cm). Working with one loaf, fold the dough from each side as if folding a brochure. Turn it over, then lift the roll and place each on separate well‑floured parchment sheets. The roll will be very soft, so generously flour or oil your hands. Let rest another 30 minutes, covered with a flour‑dusted kitchen towel. Don't worry if it spreads a bit.

5. 5

   While the dough rests, preheat a baking tray in the oven. After resting, carefully transfer each loaf together with its parchment onto the hot tray. Bake for 35‑40 minutes until the crust is golden and tapping the bottom sounds hollow. Transfer to a rack and cool for an hour before slicing and serving with olive oil and balsamic vinegar.