Seeded Ciabatta

Instructions

1. 1

   Combine flour, salt, and yeast in a large mixing bowl. Create a well in the centre and pour in the warm water and olive oil. Mix until a shaggy, wet dough forms, then knead by hand for 8-10 minutes until smooth and elastic.

   Tip: The dough should be wetter than typical bread dough to achieve ciabatta's characteristic open crumb.

2. 2

   Fold in the sesame, sunflower, pumpkin, and flaxseeds until evenly distributed throughout the dough. Cover the bowl with a damp tea towel and leave to rise at room temperature for 1.5 hours until doubled in size.

   Tip: Bulk fermentation develops flavour, so don't rush this step.

3. 3

   Turn the dough out onto a generously floured surface. Gently stretch and shape it into a rough oval about 30 cm long, being careful not to deflate the bubbles. Place on a parchment-lined baking tray.

   Tip: Handle the dough loosely to maintain the airy texture.

4. 4

   Cover with a damp towel and allow a second rise for 45 minutes until puffy and light. Preheat the oven to 220°C.

   Tip: The shaped loaf should nearly double in volume during this final proof.

5. 5

   Score the top of the loaf with a sharp knife in a crosshatch pattern. Spray generously with water and bake for 35-40 minutes until deep golden brown and crispy.

   Tip: Steam from the water creates the characteristic blistered crust of ciabatta.

6. 6

   Remove from the oven and brush lightly with honey while still hot. Transfer to a wire rack to cool for at least 15 minutes before slicing.

   Tip: Cooling allows the crumb to set properly so it slices cleanly rather than tearing.