Chef John's Whole Wheat Ciabatta

Recipe View 5 hrs 30 mins **Make the Sponge (5-6 hours):** In a large bowl, combine the warm water, all-purpose flour, whole wheat flour, rye flour, and yeast. Stir until a smooth batter forms. Cover the bowl tightly with plastic wrap and let it rest in a warm place until doubled in size and bubbly. This process typically takes 5 to 6 hours.

Recipe View 10 hrs **Incorporate the Remaining Ingredients (10 hours - overnight):** Add the remaining all-purpose flour, whole wheat flour, room temperature water, sunflower seeds, polenta, flax seeds, salt, and honey to the sponge. Using a wooden spoon or your hands, mix until a very sticky dough forms, approximately 3 minutes. Scrape down the sides of the bowl, cover with plastic wrap, and let rise in a warm place until doubled in volume. This may take 10 hours to overnight.

Recipe View 5 mins **Prepare the Baking Sheet (5 minutes):** Line a baking sheet with parchment paper. Lightly dust the parchment paper with 1/2 teaspoon of all-purpose flour and the cornmeal to prevent sticking.

Recipe View 2 hrs **Shape the Ciabatta (2 hours):** Gently scrape the dough from the bowl onto a lightly floured work surface. Press down gently to release any large air pockets, then shape the dough into a smooth oval loaf. Place the loaf on the prepared baking sheet. Lightly dust the top with the remaining 1/2 teaspoon of all-purpose flour. Cover loosely with plastic wrap and let rise until doubled in volume, about 1 1/2 to 2 hours.

Recipe View 20 mins **Preheat Oven (20 minutes):** Preheat your oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven. This will create steam, which helps to create a crisp crust.

Recipe View 33 mins **Bake the Ciabatta (30-35 minutes):** Remove the plastic wrap from the risen dough and mist the top of the loaf generously with water. Place the baking sheet in the preheated oven. Mist the top of the loaf with water every 8 to 10 minutes to maintain a humid environment. Bake until the loaf is golden brown and sounds hollow when tapped on the bottom, approximately 30 to 35 minutes.

Recipe View 1 hrs 30 mins **Cool Completely (1-2 hours):** Transfer the baked ciabatta to a wire rack and let it cool completely before slicing and serving. This is crucial for developing the proper texture and flavor.