This recipe is a variation on my normal ciabatta which uses up the crumbs from the last remnants of last year’s porcini harvest just in time to make room for this season’s haul . . .
500g Strong white flour
150g Granary, stoneground wholemeal or seed mix flours
20g Porcini dust and crumbs
10g Sea salt
3g Good quality instant yeast (e.g. Fermipan)
50g Olive oil
You can make this dough by hand, but it is very wet and sticky and much easier to do in a bread maker or food processor (preferably one with a dough hook). If making by hand, mix up all the dry materials (if necessary pound or whizz up the dried porcini to a crumbly dust). Add the water and mix. Kneading is vital in any leavened bread-making (10 minutes minimum) and a machine really is much easier. Allow it to at least double in size and then tip it onto a very well floured baking tray. It will be very sticky so the easiest way to shape it is by using an large knife (preferably greased with vegetable oil), trying not to mix in too much dry flour (which can come out as ‘seams’ in the finished loaf). Dust with a little flour. Heat the oven to 200C and bake for about 20 minutes until done.
Serve hot from the oven with good quality cheese or dipped in a little smoked chilli oil (search website for recipe).