Ciabatta Bread

Sponge Ingredients

• 1/8 teaspoon active dry yeast
• 2 tablespoons warm water (105°‐115° F.)
• 1/3 cup room-temperature water
• 1 cup bread flour*

Sponge Recipe- Make 1 day prior

In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours and up to 1 day.

Bread Ingredients

• 1/2 teaspoon active dry yeast
• 2 tablespoons warm milk (105°‐115° F.)
• 2/3 cup room-temperature water
• 1 tablespoon olive oil
• 2 cups bread flour*
• 1 1/2 teaspoons salt
• 
  

In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, salt and flour at for 4 minutes or until a sticky ball forms. Remove the ball of dough from the bowl and knead for another 4 minutes. Place the ball into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled, about 1 1/2 hours.

Prepare a large baking sheet by spraying a little olive oil on it and top with 2 tbs of cornmeal. Shape the ciabatta into a large oval and place on the baking sheet. Dust the loaf with flour, cover the loaf with a kitchen towel and let it rise at room temperature until almost doubled, 1 1/2 hours.

Preheat the oven to 425. Bake at 425 for 25-30 minutes or until crust is golden. Remove from oven, transfer to a wire rack and let cool. Slice and enjoy.