{"product_id":"wood-fired-ciabatta","title":"Wood-Fired Ciabatta","description":"\u003cp\u003eCiabatta means 'slipper' in Italian, and the shape should be exactly that - flat, wide, and slightly irregular. The key to proper ciabatta is a very wet dough (about 74% hydration), which gives you those gorgeous open holes and a light, airy crumb. Don't be tempted to add more flour when it feels sticky - that's exactly how it should be. A pizza oven gives ciabatta something a kitchen oven can't: the intense initial heat creates a crackling crust while the steam from the wet dough puffs the interior into those beautiful irregular pockets.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients (Makes 2 Loaves)\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e500g strong white bread flour (or tipo 0 if you can find it)\u003c\/li\u003e\n  \u003cli\u003e370ml water at room temperature\u003c\/li\u003e\n  \u003cli\u003e12g fresh yeast (or 5g instant dried yeast)\u003c\/li\u003e\n  \u003cli\u003e12g fine salt\u003c\/li\u003e\n  \u003cli\u003e1 tsp honey\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eDissolve the yeast in the water, then stir in the honey. Add three-quarters of the flour and mix well until you have a thick, sticky batter.\u003c\/li\u003e\n  \u003cli\u003eSprinkle in the salt and stir to dissolve, then add the remaining flour. Mix until just combined - this isn't a dough you knead extensively. The gluten develops during the long rise.\u003c\/li\u003e\n  \u003cli\u003eCover the bowl with cling film and leave at room temperature (25°C or above) for 90 minutes until doubled in size.\u003c\/li\u003e\n  \u003cli\u003eAbout an hour before baking, light your pizza oven. Build the fire gradually to reach 220-240°C with glowing embers rather than active flames. Place a small dish of hot water near the embers to create steam.\u003c\/li\u003e\n  \u003cli\u003eWet your work surface (not flour - wet). Gently tip the risen dough onto it. With oiled hands, stretch it into a rough rectangle, being careful not to knock out the air. Cut in half to make two loaves.\u003c\/li\u003e\n  \u003cli\u003eDust a baking tray generously with semolina. Gently transfer the loaves onto it - they should look rough and slipper-shaped. Don't try to make them neat.\u003c\/li\u003e\n  \u003cli\u003eSpray the inside of the oven with water from a plant mister for steam, then slide the tray in. Bake for 35-40 minutes at around 200°C, turning the tray halfway through.\u003c\/li\u003e\n  \u003cli\u003eIf the tops are browning too quickly, cover loosely with foil. The ciabatta is done when golden and hollow-sounding when tapped.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57508117578112,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/wood-fired-ciabatta-4974565.jpg?v=1772492419","url":"https:\/\/kitcheninthegarden.co.uk\/products\/wood-fired-ciabatta","provider":"Kitchen In The Garden","version":"1.0","type":"link"}