Description

Organic Ciabatta Flour translates to organic slipper flour!

Our organic ciabatta flour is milled as a coarse rustic flour that has the perfect protein level to be able to support the archetypal bubbles of ciabatta.

Ciabatta originated in Northern Italy where it was accordingly named slipper after its appearance.

We stock a full range of organic flours here.

Recipe

Ingredients

500g Forest Whole Foods Organic Ciabatta Flour, plus extra for dusting
10g Forest Whole Foods Natural Sea Salt
10g Forest Whole Foods Organic Dried Active Yeast

Method

Mix the flour, salt and yeast with 330ml cold water in a mixer fitted with a dough hook. Begin mixing on a slow speed.

As the dough starts to form, slowly add another 110ml water. Mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy.

Oil a 3 litre square rectangle plastic container with a lid.

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 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.

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.

Ingredients: Organic white wheat flour (with added calcium carbonate, nicotinamide, iron & thiamin)