- 250g white bread flour
- 250g cake wheat flour
- 10g instant dry yeast
- 1½ teaspoons fine salt
- 500ml (2 cups) water, room temperature
- 30ml (2 tbsps) olive oil, plus extra for oiling the bowl
Place all the ingredients in the bowl of an electric mixer. With the dough hook attachment, beat on a high speed for 5-7 minutes until the dough pulls away from the sides and comes together in a ball.
Transfer the dough to a large, oiled bowl. Cover tightly with cling film and chill overnight.
Bring the dough up to room temperature before continuing with the next step. The dough is ready when bubbles are visible on the surface.
Preheat the oven to 230° C. Place a baking sheet in the oven while the oven is heating. If you’re making the potted version, slide the Le Creuset 20cm Signature Round Casserole in next to the baking sheet.
Scrape the dough out onto a well-floured board and divide in half. Remove the heated baking sheet and casserole from the oven and dust both liberally with flour. Lift the first piece of dough onto the baking sheet, stretching it into a slipper shape as you lay it down. Shape the remaining piece into a round and place in the casserole. Cover with the lid.
Bake for 30 – 35 minutes until crisp and well browned on top. Remove the baking sheet and transfer the ciabatta to a wire rack to cool.
Remove the lid from the casserole and bake for an additional 30 minutes. Cool for at least 10 minutes before slicing.
Image and recipe courtesy of Dianne Bibby.