Italian Pugliese

BAKE: 10
SERVES: 12

Ingredients

Classic Ciabatta Bread Mix 5 x 500g
Wright's Ciabatta Bread Mix 500g
Warm water 310ml
Olive Oil 3 Tablespoons
Sugar 2 Teaspoons
25g of Plain Flour

METHOD

METHOD – (Makes 1).

Mix all ingredients to a dough by hand or in a food mixer. Knead for 5 minutes.
Rest for 5 minutes.
Knead for a further 1 minute and divide into 3 equal parts.
Rest for 5 minutes
Mould each piece into a ball and place on a greased tray with the seam uppermost.
Cover with a damp tea towel; lightly oiled plastic or polythene and place in a warm place for 25 – 30 minutes or until doubled in size.

Remove the cover before baking.

Liberally sprinkle the top of each with the flour.
Bake in a pre-heated oven at 230C (450F), Gas Mark 8, on a lower shelf for 15 minutes, then open oven door.
Reduce heat to 200C (400F), gas mark 6, close the door and bake for a further 10 minutes to produce a delicious golden crust.
Cool in an airy place to ensure the crust remains nice and crisp.

“ Just wanted to thank you for the order that I received from you today and also to say how pleased and impressed I was with the service. My husband and I used the Ciabatta mix (sml size) that you can get in certain supermarkets and loved it. Unfortunately, just lately, all our local supermarkets - Tesco, Somerfield and Asda - are out of stock. We were sad about this because it makes such gorgeous ciabatta. Therefore, am so pleased I can now get it direct from you. I notice on your site that you put in a paragraph about the flour being just that little bit more expensive than buying direct from the supermarket. I didn't really notice any difference in price and thought, including the packing (considering the weight) it was really good value for money. Once again, thanks for a great service. I will be a regular customer in the future. Kind regards,”

Glo Fagan

Deb's Tips

Cool in an airy place. This will help the crust stay nice and crisp.