To celebrate the launch of my website, I have created this video to create Ciabatta Bread with you.
There’s a special place tucked away in the Spanish mountains that has my heart. It’s quite remote and the way of life is very simple and I love spending time there with The Guest Chef from The Deep South.
We like to shop locally, trying to speak Spanish as much as we can, then have fun experimenting with all the wonderful produce we have bought. The Guest Chef is a bit of a bread fiend and for him a meal isn’t complete without it …. so with time on our hands and wanting to embrace a slower way of life we started to make ciabatta …. and we realised how moorish it was …. so we made some more …. and it became part of our way of life over there.
When we returned from our travels we carried on baking bread and as we enjoyed it so much I thought I would try it for the first baRnby’s bistro night that I did as a delivery meal . Now it turns out that my guests REALLY enjoyed it too …. so I made it again …. and again …. and my guests started asking for the recipe …. so here it is ….
500g strong white flour
10g fine salt
5g easy bake yeast
+/- 400g tepid water
2-3 tablespoons of olive oil
I mention in the video that the bread is very forgiving . By that I mean that when we are in Spain we have no way of measuring anything so it’s all done by guesswork with one teaspoon being 5g, a large mug of water being 400g and trying our best to measure half a 1kg bag of flour to get 500g.
Also at any point you can put the dough in the fridge to help manage the amount of time it takes. The yeast won’t work as fast in the fridge …. so if you have started the dough off in the morning and would like a long walk in the afternoon then you can pop it in the fridge so you don’t have to rush back. You might start it off in the evening and want to bake it off in the morning so you can pop it in the fridge overnight.
You don’t have to use clingfilm but you need to keep it covered . You could use a big Tupperware cake box or use a separate mixing bowl to place over the top if you have one that fits snugly.
My flour of choice is pasta flour from Shipton Mill.
And finally …. I am not an expert baker by any stretch of the imagination …. but this is how I make ciabatta …. why not give it a go because I bet you can too …. it’s easy peasy.
Find out more about what I can do for you...