Ingredients:

stage 1
250g bakers flour
190 mls or grams water
5 g diastatic malt

stage 2
250g bakers flour
190 mls warm water                                                                                           
1 tspn of dry yeast
12gms salt

Preparation:

Stage 1 Mix the flour water and malt (if available) in bread making machine using the dough cycle. Remove from machine and leave to rest in an airtight container. Stage 2 Mix flour, warm water and yeast in the bread making machine using the dough cycle and leave in the machine to rise for at least 5 hrs. Add the first made dough to the machine and blend together for 5 – 10 minutes using the dough cycle again. Add the salt during the mixing process. Transfer the dough into a large oiled bowl, cover with a damp tea towel and leave to rise until at least or more than double it’s size. When the ambient temperature is below about 15c, a pre-warmed oven makes a good proofing box. Transfer the dough to a heavily floured work surface, fold and shape into a square loaf then divide into 2 loaves and dent the loaves with your fingers making 2 flat ciabatta loaves. Place a terra cotta baking tile and a small oven proof bowl on a rack in the oven. Preheat the oven to 200C fan forced or 220/435F unforced. Place loaves onto the baking tile and about a third of a cup of water in the bowl to create steam and humidity for the baking process. Bake for 30 - 35 minutes, or until risen and golden-brown. Remove from the oven and transfer to a wire rack to cool.

Nutritional Information:

Not known