GBBO 2014 Challenge - Week 3 - Ciabatta

Week 3 of the milk, egg, wheat and soya free versions of the technical challenge and I've still not been beaten! I thought this one was going to be more of a struggle, but trying out a few new bread techniques, I have a passable first attempt. 

Ciabatta uses a very soft dough, which is why you get the lovely lines of flour stretched across the top as it slowly rises. I made Ciabatta for the first time a couple of years ago after treating myself to Richard Bertinet's book Crust. Time consuming, but made a perfect set of loaves. I also made a sour dough starter and made some beautiful loaves. A few weeks later, Mini Monster went wheat free and I stopped being able to make proper bread (too much flour in atmosphere and space in utility room I used for overnight rising, now taken up with emergency snack box…). I passed my starter on to my Mother-in-Law though and 2 1/2 years later, it's still going strong!

So back to a wheat free version…

Ciabatta is another slow risen loaf requiring gluten to give it  stretch and fill it with lovely holes. This was attempt 1, managed to get the outside right, with a lovely crisp crust, even managed a light soft middle, but a distinct lack of holes… Might have another go one day…

165mls Water (hand hot)

1tsp Sugar

2tsp Dried Yeast

1/2 cup + 1 cup Gluten Free White Bread Flour

1/2 tsp Vitamin C Powder 

1tbs ground flax seed soaked in 90mls water

3tbsn olive oil

Mix together water sugar and yeast and leave to foam.

Add 1/2 cup Gluten Free White Bread Flour and stir. Do Not Cover.

Set aside for several hours (or overnight).

Once doubled in size, give it a stir and leave again.

Add the flax seed mixture and oil and stir together.

Put the rest of the dry ingredients into another bowl and mix.

Pour on the yeasted mixture and stir until it all comes together. 

Knead lightly (this will be a very soft dough, do not be tempted to add more flour).

Divide into 2 and shape with oiled hands.

Roll in extra flour and place on a tray which has been oiled and sprinkled with polenta.

Leave to rise for at least 60mins.

Put a bowl or tray filled with boiling water in the bottom of the oven to create steam. This allows it to rise more before a crust develops, but also gives a crisper crust.

Bake at 200ºC for 25-30mins or until lightly browned.

GBBO 2014 Challenge - Week 1 - Cherry Cake 
GBBO 2014 Challenge - Week 2 - Florentines