To Make the Perfect CIABETA

Follow the Instructions

Your oven and metal oven tray/stone must be pre-heated
to about 230 degrees Celsius. The oven must have both the top and bottom elements on before baking.
Put 500 grams of Original Dry Dough into your mixing bowl.
Add 385ml of warm water (about 37°c) and 2,5ml Olive Oil and mix with the handle of a wooden spoon or similar object until the dough is sticky.
The right consistency is sticky, so please do not add more water or flour once you reach that consistency.
Put a little bit of oil on your hands. Now remove mixed dough from your mixing bowl and work it into a sticky ball.
Now place the Dough Ball into a Sealed Container at least 3 times the
size of the ball for 1 hour, this allows it to proof (rise). Please rub the base and sides of Container with Olive Oil before placing the Dough in it.
After 1 Hour, (the dough will spread out) fold the Dough from Back to Front 3 times rotating your container every time after you have folded before closing the Container and leaving it to proof for at least 30 minutes again. This allows air to be trapped inside your dough.

Repeat the above folding and rotating process after 30 minutes and leave to proof in your sealed container – again for 30 minutes.
Repeat the above folding and rotating process after 30 minutes.
After the 3rd time remove it from Container turn it upside down on your counter and cut into either 4 or 6 portions before placing it on Baking Pa- per sprinkled well with Flour.
Leave room between portions to rise.
Place an Oven Tray with a half a Cup of Water in it at the Bottom of the oven around 10 minutes before Baking .
Now Slide your unbaked Ciabatta Dough portions onto the Middle
Tray of Oven and Spray the top Lightly with Water to ensure a nice crispy crust.
Leave it in the oven till the outside goes a Crispy Golden colour.
Now reduce the heat to between 160 -180 °c and leave for another 10-12 minutes to Bake
Take out and place on raised cooling rack which will allow the water to evaporate rom the bread.

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