Ciabatta-French county loaf

Ciabatta, French county loaf by Melissa and James




4 Cups of warm water
1 Tbsp yeast
7 Cups of high grade flour
1 Tbsp salt
1 Tbsp sugar


  1. Mix yeast and water, dissolve in warm water then leave for 5mins.

  2. In a separate bowl, mix together 3 Cups of the flour salt and sugar.

  3. Add yeast mixture and stir until there are no lumps. Cover with glad wrap and leave for 12 hours.

  4. Add remaining 4 Cups of flour, mix until well combined.

  5. Cover again leave for 2-3 hours until mixture has tripled in size.

  6. Preheat oven to 230 degrees Celsius. Flour 2 baking trays, scoop ¼ of mixture with your hands and stretch into ciabatta shape.

  7. Bake for 20mins until golden brown and sounds hollow when tapped.

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