8 – 10 Slices
• 500 g (890 ml) cake flour
• 500 ml water
• 1 x packet (10 g) instant yeast
• 10 g salt
• extra flour for sifting
Preheat the oven to 220ºC. Place all the ingredients into the bowl of an electric mixer. Using the K-beater, mix the dough for about 10 – 12 minutes at high speed until it forms a ball. Leave the dough in the bowl and cover with clingfilm. Allow to rise in a warm place until it has doubled in volume – about 30 minutes. Sift a thick layer of flour onto a baking sheet that has been sprayed with nonstick spray. Carefully tip the dough onto the baking sheet. Form the dough into a ciabatta shape with your fingertips. Bake for 20 – 25 minutes or until golden brown and cooked through.