In the test kitchen with Chris Holister! Our Shipton head baker talks us through his same-day method to make a sourdough ciabatta, with no overnight rest required. (Please excuse our noisy ovens and shaky camera work, this was one of our first IGTV!)

Ingredients you will need to follow along:

• 500g Shipton organic ciabatta flour (plus extra for dusting)
• 200g wheat sourdough starter (fed previously and ready to bake with)
• 10g sea salt
• 400g water at circa 35C temp
• 50g olive oil (we used Uncle Tom’s One Man and His Donkey)
• semolina for dusting

Use a stand mixer with a paddle attachment.

A peel also helps to transfer the dough between the worktop and oven if you have one.

Have some baking parchment and a tray with sides to hand too.

Video link: Shipton Mill (@shiptonmill) • Instagram photos and videos