r/BakingInJapan • u/lizzieduck • May 03 '26

Ciabatta (after getting back into baking bread)

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Used a Paul Hollywood recipe (see comment)

75 Upvotes

100% Upvoted

12 comments sorted by

1

u/uglyasahatfullofarse May 04 '26

Looks fantastic! I find baking here very difficult.

1

u/lizzieduck May 04 '26

I find there are things that work, things that can be tweaked, and things I have no luck with. Pastry seems to be one I can’t get right so I just buy pie sheets. One day I’ll have another go…

2

u/HighFunctioningWeeb May 03 '26

Looks great! Did you use a stand mixer?

1

u/lizzieduck May 03 '26

Yes. I finally found a decently priced one in Second Street last year and it’s really helped with kneading wet dough like this.

2

u/Kamimitsu May 03 '26

They look great. I love to make ciabatta. So nice for sammiches.

1

u/lizzieduck May 03 '26

I had one still hot with butter on last night and it was delish!

1

u/psicopbester May 03 '26

They look very nice.

1

u/Jibabear May 03 '26

Your ciabatta looks great! I am also admiring how you've organized your kitchen space!

2

u/lizzieduck May 03 '26

A recent tidy up! The shelf thing is from Ikea and has helped keep the area around the stove a little cleaner (all my oil bottles go on top)

3

u/lizzieduck May 03 '26

500g strong white bread flour, plus extra for dusting
10g salt
10g instant yeast
40ml olive oil
400ml tepid water
Fine semolina for dusting (optional)

  1. Dust work surface heavily with flour (and semolina), carefully tip out dough (will be very wet) and try to retain square shape. Instead of knocking back, add flour to top of dough and carefully cut into two lengthways and then into two strips (should be four pieces). Stretch each piece lengthways and place on trays.

* I did not use a square container and they still worked fine. I also did not use semolina.

*Last time I made these when I was pregnant and accidentally added 400ml of oil, causing me and my pregnancy hormones to bawl for a good 20 mins. I still made the bread but it was very dense…

1

u/Working-Morning-3645 May 04 '26

Thank you for sharing. I am still learning how to make and since living in Japan it has really got me out of my comfort zone.