Place 500g strong white bread flour into your freestanding mixer bowl fitted with the dough hook. Add 10g instant yeast to one side and 10g salt to the opposite side-never place salt directly on yeast as it can inhibit activation.

Pour 330ml cold water into the bowl and start mixing on slow speed. Allow the ingredients to begin coming together into a shaggy dough, which should take about 1-2 minutes.

With the mixer still running on slow speed, drizzle in the remaining 110ml cold water very slowly, almost drop by drop. This gradual hydration is crucial for developing the proper dough consistency in this ciabatta bread recipe paul hollywood style.

Increase the mixer speed to medium and continue kneading for 5-8 minutes. The dough should transform from sticky and rough to smooth, elastic, and stretchy. It will remain quite wet-this high hydration is essential for ciabatta’s characteristic open crumb.

Lightly oil your 3-litre square plastic container. Transfer the wet dough into the container, seal with the lid, and leave at room temperature for 1½ to 1¾ hours. The dough should at least double, even treble in size. The square shape helps maintain structure during this crucial slow fermentation.

Generously dust two large baking trays with a mixture of flour and fine semolina. Then heavily flour and semolina your work surface-don’t be shy with this step as the dough is extremely wet.

Carefully tip the proved dough onto your prepared surface, trying to maintain a rough square shape. Handle it very gently to preserve all those beautiful air bubbles you’ve developed-no knocking back required for this paul hollywood original ciabatta bread recipe.

Dust the top of your dough generously with more flour and semolina. Using a dough scraper or sharp knife, cut the dough lengthways into four equal strips. Gently stretch each piece slightly lengthwise to create the characteristic ciabatta slipper shape.

Transfer each shaped loaf onto your prepared baking trays, spacing them well apart. Leave uncovered to rest for 30-45 minutes at room temperature. They’ll puff up slightly but won’t double in size.

Preheat your oven to 220°C (425°F/Gas 8), or 200°C for fan ovens. Bake the ciabatta for 25 minutes until deeply golden-brown. They should sound hollow when tapped on the base-this indicates they’re perfectly baked through.