Ciabatta type 'no-knead' bread

Name: Ciabatta type 'no-knead' bread
Cuisine: British
Ingredients: 510 g wheat flour; 450 g warm water; 20 g fresh yeast; 10 g salt; teaspoon sugar; olive oil; butter

Geoff Dutch @77oria

Local supermarket introduced a part-baked Ciabatta bread, which became favoured for hearty breakfast sandwiches, and then suddenly stopped offering.

So i went looking, and stumbled into the focaccia recipe from "The Tasteless Baker", which when spread thin in bread pans gave us an decent alternative to the sandwich bread.

Not sure if its closer to ciabatta or focaccia, or neither (not tried either in Italy...) but easy labouring and decent result.

Local supermarket introduced a part-baked Ciabatta bread, which became favoured for hearty breakfast sandwiches, and then suddenly stopped offering.

So i went looking, and stumbled into the focaccia recipe from "The Tasteless Baker", which when spread thin in bread pans gave us an decent alternative to the sandwich bread.

Not sure if its closer to ciabatta or focaccia, or neither (not tried either in Italy...) but easy labouring and decent result.

Geoff Dutch @77oria

Local supermarket introduced a part-baked Ciabatta bread, which became favoured for hearty breakfast sandwiches, and then suddenly stopped offering.

So i went looking, and stumbled into the focaccia recipe from "The Tasteless Baker", which when spread thin in bread pans gave us an decent alternative to the sandwich bread.

Not sure if its closer to ciabatta or focaccia, or neither (not tried either in Italy...) but easy labouring and decent result.

Local supermarket introduced a part-baked Ciabatta bread, which became favoured for hearty breakfast sandwiches, and then suddenly stopped offering.

So i went looking, and stumbled into the focaccia recipe from "The Tasteless Baker", which when spread thin in bread pans gave us an decent alternative to the sandwich bread.

Not sure if its closer to ciabatta or focaccia, or neither (not tried either in Italy...) but easy labouring and decent result.

Saved

Ingredients

510 gwheat flour
450 gwarm water
20 gfresh yeast
10 gsalt
teaspoonsugar
olive oil
butter

Saved

Steps

1

Into a bowl, about 1/4 of the water, add yeast, add sugar, add few spoons of flour. lightly beat with a fork to smooth out any lumps, cover with a cloth, leave for ~15 min in room warm spot, mix should start looking bubbly and smell of yeast.
2

1st rise. stir salt to flour, stir in rest of water, big splash of olive oil, add the flour in few dumps, stirring lightly until the flour is all wet. cover and leave for ~60min in room warm spot, until doubled in volume
3

Grease baking pan(s) well with butter. 'knock down' the dough by lifting up a few times each side (fork(s), or oiled hand), and pulling/folding over other side of the bowl. distribute dough to the pans(s), pull the dough into corners and even out the depth 2-4cm, cover with cloth (dont let it dip into pan)
4

2nd rise. Can keep in coldest part of fridge for upto 48hrs, but then allow at least 90min at room temp. Or, without fridge, about 60min at room temp.
5

Can push chopped olives or garlic into the dough, and/or brush with a water, salt, oil, rosemary, garlic wash.. or leave plain dough.
6

Preheat oven 220C without fan. metal shelf on bottom, wire tray middle shelf. when at heat, pan(s) to middle, pour a cup of water into bottom. bake for 25min, should start to golden brown. internal temp 95C should be done.
7

Leave in pan for ~10mins, then should fall out the pan when turned over. leave another ~20mins at least before eating.