Gary Townsend

THE ingredients used in this bread may make it seem simple but beware: it’s quite a tricky one to get right. I love ciabatta served with warm butter on its own, and it’s a great loaf for open sandwiches and picnics too.

Ingredients Makes 2 loaves

425g strong white bread flour 200ml warm water

1/2 teaspoon salt

1tsp sugar

20ml olive oil

15g dried active yeast

1tsp sugar

150ml warm water

Method

Preheat oven to gas mark 7/ 220C / fan 200C.

In a small bowl add the yeast, 150ml of the warm water and sprinkle over the sugar. Allow to sit for 10 minutes.

Next place all the other ingredients in a mixing bowl and gradually add the remaining water and yeast mix until a dough has formed.

Scatter a generous amount of flour onto a worktop surface and place the dough on it.

Divide it into two pieces and cover with plastic wrap and let it rest for at least 1 hour.

Alternatively, lightly oil a square or rectangle container, place the dough in separate tubs and allow to prove. This way the dough can be turned straight out onto a baking sheet.

After the dough has doubled in size, lift the dough or turn out on to a floured baking tray.

Be as gentle as you can because you want to keep as much air in the dough as possible. Gently shape the dough into a longer baton-type shape.

Spray or gently rub the top of the loaves with a small amount of water. This gives the bread the crispy top. Bake for 25 to 30 minutes, or until slightly brown. Remove from the oven and allow to cool before slicing.

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book. Twitter @Chefgtownsend

Instagram- @chef.g.townsend

PHOTOGRAPH: ALAN DONALDSON