Ciabatta

Recipe View Make the Sponge: In a small bowl, stir together the warm water and yeast until combined. (5 minutes)

Recipe View Let the mixture stand for 5 minutes, or until it becomes creamy and frothy. (5 minutes)

Recipe View In a large bowl, combine the bread flour and warm water. Stir in the yeast mixture until everything is well combined. (4 minutes)

Recipe View Cover the bowl with plastic wrap and let the sponge stand at room temperature for at least 12 hours and up to 1 day. This allows the flavors to develop and the sponge to become bubbly. (12-24 hours)

Recipe View Make the Bread: In a small bowl, combine the warm milk and yeast. Let stand for 5 minutes, or until creamy. (5 minutes)

Recipe View Transfer the milk-yeast mixture to the bowl of a stand mixer fitted with a dough hook. Add the sponge, bread flour, warm water, and olive oil. Mix until the flour is just moistened. (2 minutes)

Recipe View Add the salt and mix until the dough is smooth and elastic, about 8 minutes. The dough should be slightly sticky but not overly wet. (8 minutes)

Recipe View Scrape the dough into an oiled bowl and cover with plastic wrap. Let the dough rise at room temperature until doubled in bulk, about 1 1/2 hours. The dough will be sticky and full of air bubbles. (90 minutes)

Recipe View Turn the dough out onto a well-floured work surface and cut it in half. Transfer each half to a parchment sheet and form it into an irregular oval shape about 9 inches long. (10 minutes)

Recipe View Dimple the loaves with floured fingers to create those characteristic ciabatta air pockets, and dust the tops with flour. (5 minutes)

Recipe View Cover the loaves with a dampened kitchen towel. Let the loaves rise at room temperature until almost doubled in bulk, about 1 1/2 to 2 hours. (90-120 minutes)

Recipe View At least 45 minutes before baking the ciabatta, place a baking stone on the oven rack in the lowest position in the oven; preheat the oven to 425 degrees F (220 degrees C). (45 minutes)

Recipe View Transfer one loaf on its parchment to a rimless baking sheet with the long side of the loaf parallel to the far edge of the baking sheet. Line up the far edge of the baking sheet with the far edge of the baking stone in the preheated oven and tilt to slide the loaf with parchment onto the back half of the stone. (5 minutes)

Recipe View Transfer the remaining loaf to the front half of the stone in a similar manner. Bake the ciabatta loaves until they are just golden brown, about 20 minutes. (20 minutes)

Recipe View Cool the loaves on a wire rack before slicing and serving. Enjoy the taste of Italy! (20 minutes)