Ciabatta Bread

recipemakes 2 loaves.

Sponge:
1 1/2 C. flour
1 C. water
1/4 tsp. instant yeast

*DOUGH:
Prepared Sponge
1 1/2 C. flour
1 1/2 tsp. salt
1 tsp. sugar
1 tbs. nonfat dry milk
1/4 - 1/3 C. water
2 tbs. olive oil

*OR 1/4 tsp. active dry yeast dissolved in 1 tsp. warm water

Mix the Sponge ingredients until well combined. Let rest overnight, covered, for up to 15 hours. It will expand and become bubbly.

Place all ingredients (dough and Sponge) into your mixer and beat at medium speed, using the flat beater, for 5-8 minutes. The dough will never completely leave the sides of the bowl. Cover the bowl with plastic wrap and let rise for 1 - 1 1/2 hours. Halfway through rising, gently deflate and turn over the dough. Your dough should be kinda wet and sticky like a viscous blob but not runny like pancake batter.

Transfer dough to a well-oiled work surface. Lightly grease your hands and a cookie sheet.
Divide the dough in half and gently stretch each half into a 10" log and place it on the cookie sheet. Then, flatten down with your fingers until it is 4-5 inches wide. Lightly cover the loaves with heavily-oiled plastic and allow to rise 1 hour. The dough should then be light and puffy and jiggle like jello when lighlty shaken. Halfway through the last rise, you can dimple the dough with your fingers.Spray the loaves heavily with water and dust with flour or herbs.

Bake them at 425 degrees for 25-30 minutes until they are golden brown. Turn off the oven, take the loaves off of the cookie sheet and place on the rack in the oven with the door propped open a couple of inches. Allow the bread to cool in the oven. That will give it a nice crisp crust.ENJOY!

Posted by-Trees