@mumsfoodies: Rustic Ciabatta loaf 430ml lukewarm water (38-40°C) 7g instant yeast 1 tsp honey 500g Bread Flour or AP (min 12% Protien) (I used 50g wholemeal) 10g salt 20-30ml Olive Oil Whisk the yeast and water, add honey and whisk again. Add flour and salt and mix it really well till the flour is absorbed, drizzle with 20-30 ml olive oil. Cover rest 20 mins. After 20 min wet your hand and do 4 stretch and folds turning the bowl after each one. Flip the dough, fold in half. Cover & rest 20’min. After 20’min wet your hands and do either 4 coil folds turning the bowl after each fold or 4 stretch and folds (if your doing stretch and fold flip the dough and fold in half at the end) I drizzled a little more olive oil and cover & rest 1 hour. Preheat oven to 240C add a roasting dish at the bottom with water to create steam. Add parchment paper to a large oven dish. Sprinkle generously with flour and pour out the dough. Using the side of your hand push the dough in on all sides to create a rectangle. Do it gently we want to keep as much air and bubbles in as possibles Flour the top and cover and rest for 15 min. Bake for 10 min at 240C take the water out and turn the oven down to 190C bake for another 18-22 min. Tap on the bottom to check if it’s ready it should sound hollow. It will be rock hard when it comes out but will soften as soon as it’s cooling down, don’t panic. Put it straight on a cooling rack to cool. For best results cool and then eat. Enjoy D 🫶🏼 #ciabatta #bread #breadtok #fromscratch #fyp

Dee

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Friday 19 June 2026 19:11:03 GMT