Little Ciabatta Recipe 🥹 410ml Lukewarm Water (38-40°C) 7g instant yeast 500 Bread or AP flour (min 12% Protien) 10g Salt Drizzle olive oil. Whisk water & yeast together. Add flour and salt and mix well till it’s all combined (no flour lumps) you want to give it a beat, drizzle with olive oil cover and rest 20 min. After 20 min WET your hand (the dough is sticky) reach round and grab the dough. Lift it high as you can without breaking and fold it down. Do this 4 times turning the bowl after each fold and wetting your hand where necessary. Flip the dough over and fold it half. Cover and rest 20 min. After 20 min repeat the stretch and fold and flipping and folding the dough. Cover and rest 1 hour. Put a roasting dish with water in the bottom of your oven (to create steam) Preheat oven to 220C with the water inside Line a big baking tray or 2 with parchment paper and brush some olive oil on the bottom. Flour top of dough and the work surface really well. Turn the dough out. Be patient it will come out. Flour the top and really gently from underneath stretch into a rectangle trying not to loose the air that’s built up in the dough. Flour some more and then Cut into 15 pieces. Place on your tray cover and rest for 15min. Bake for 8 min then take the water out. Bake for another 6-10 min. Keeping an eye on it and turning down the oven if it’s getting too dark. to freeze wait until completely cool slice open and put in freezer bag. (I even add fillings like butter and Chedder and freeze with them inside) it will defrost airtight in 2-3 hours so can go straight into the lunchbox frozen Enjoy D 🫶 #bread #ciabatta #breadtok #breadmaking #fromscratch - @mumsfoodies