Paul Hollywood's Ciabatta

A classic Italian bread made with a wet dough, slow-proven for a light, airy texture and golden-brown crust.

Baking Vegetarian Italian Bread

Estimated Nutrition

Calories

456.3

kcal / serving

1825 kcal total

Carbs

90.4g

per serving

361.5 g total

Fat

1.6g

per serving

6.5 g total

Protein

15.9g

per serving

63.5 g total

Cook Time

minutes

Serves

loaves

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Instant Yeast

GrainsCereals

500

Strong White Bread Flour

Plus extra for dusting

Fine Semolina

For dusting

Liquids

440

Water

Cold

NutsSeeds

Salt

Method

Bake at 220°C for 25 minutes until golden and hollow sounding.

Cut dough into four loaves, stretch slightly, and rest on trays for 45 minutes.

Handle gently to retain air and coat the top with flour and semolina.

Tip dough onto a heavily floured surface while maintaining a square shape.

Dust two baking trays with flour and semolina.

Transfer dough to the container and prove for 90 to 105 minutes until tripled.

Lightly oil a 3 litre square plastic container.

Add remaining 110ml water slowly while mixing for 8 minutes until smooth.

Combine flour, salt, yeast, and 330ml cold water in a mixer with a dough hook.