Ingredients

• 500g/1lb 2oz strong white bread flour
• plus extra for dusting
• 10g/â…“oz salt
• 10g/â…“oz instant yeast
• fine semolina
• for dusting

Directions

• Put the flour
• salt and yeast with 330ml/11fl oz cold water into a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Begin mixing on a slow speed.
• As the dough starts to come together
• with the motor running
• slowly add another 110ml/3â…“fl oz of cold water
• drip by drip. Mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy.
• Lightly oil a 3 litre/5¼pint square plastic container with a lid. (It’s important to use a square tub as it helps shape the dough).
• Tip the dough into the oiled container and seal with the lid. Leave for 1½ to 1¾ hours at room temperature
• or until at least doubled
• even trebled in size (it's important the dough proves slowly
• otherwise it will collapse and your loaves will be flat).
• Dust two large baking trays with flour and semolina.
• Dust your work surface heavily with flour and semolina and carefully tip out the dough (it will be very wet) - trying to retain a rough square shape.
• Rather than knocking it back
• handle it gently so you can keep as much air in the dough as possible. Coat the top of the dough with more flour and/or semolina.
• Cut the dough lengthways
• dividing into four equally-sized loaves. Stretch each piece of dough lengthways a little and place on the prepared baking trays. Leave the ciabatta to rest for a further 30-45 minutes.
• Preheat the oven to 220C/425F/Gas 8 (200C fan) and bake for 25 minutes
• or until the loaves are golden-brown and sound hollow when tapped on the base. Leave to cool completely on a wire rack before serving.