Paul Hollywood's ciabatta

Step 1

Put the flour, salt and yeast with 330ml/11fl oz cold water into a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Begin mixing on a slow speed.

Step 2

As the dough starts to come together, with the motor running, slowly add another 110ml/3⅓fl oz of cold water, drip by drip. Mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy.

Step 3

Lightly oil a 3 litre/5¼pint square plastic container with a lid. (It’s important to use a square tub as it helps shape the dough).

Step 4

Tip the dough into the oiled container and seal with the lid. Leave for 1½ to 1¾ hours at room temperature, or until at least doubled, even trebled in size (it's important the dough proves slowly, otherwise it will collapse and your loaves will be flat).

Step 5

Dust two large baking trays with flour and semolina.

Step 6

Dust your work surface heavily with flour and semolina and carefully tip out the dough (it will be very wet) - trying to retain a rough square shape.

Step 7

Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. Coat the top of the dough with more flour and/or semolina.

Step 8

Cut the dough lengthways, dividing into four equally-sized loaves. Stretch each piece of dough lengthways a little and place on the prepared baking trays. Leave the ciabatta to rest for a further 30-45 minutes.

Step 9

Preheat the oven to 220C/425F/Gas 8 (200C fan) and bake for 25 minutes, or until the loaves are golden-brown and sound hollow when tapped on the base. Leave to cool completely on a wire rack before serving.