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Ciabatta
Ciabatta
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
1500 minutes
Make rustic Italian ciabatta with a make-ahead starter for 2 marvelous loaves.
Ingredients:
  • 2 tablespoons warm water (110 degrees F/45 degrees C)
  • 0.125 teaspoon active dry yeast
  • 1 cup bread flour
  • 0.33333334326744 cup warm water
  • 2 tablespoons warm milk (110 degrees F/45 degrees C)
  • 0.5 teaspoon active dry yeast
  • 2 cups bread flour
  • 0.66666668653488 cup warm water
  • 1 tablespoon olive oil
  • 1.5 teaspoons salt
Instructions:
  • Create the sponge by combining warm water and yeast in a small bowl. Allow it to sit for 5 minutes until it turns creamy.
  • Mix bread flour and warm water in a large bowl. Stir in yeast mixture for 4 minutes. Cover with plastic wrap and let sponge sit at room temperature for at least 12 hours or up to 1 day.
  • Prepare the bread by mixing together warm milk and yeast in a small bowl. Allow it to sit for 5 minutes, or until it becomes creamy.
  • In the bowl of a stand mixer with a dough hook attachment, combine the milk-yeast mixture, sponge, bread flour, warm water, and oil. Mix until the flour is just moistened. Add salt and continue mixing until the dough is smooth and elastic, about 8 minutes.
  • Place the dough in a bowl coated with oil, cover with plastic wrap, and let it rise at room temperature for about 1 1/2 hours until it doubles in size. Expect a sticky dough with plenty of air bubbles.
  • Transfer the dough onto a generously floured work surface and divide it in half. Place each portion on a parchment sheet and shape them into irregular ovals that are approximately 9 inches long. Using floured fingers, create dimples on the surface of the loaves and sprinkle the tops with flour.
  • Cover the loaves with a damp kitchen towel and allow them to rise at room temperature until nearly doubled in size, for 1 1/2 to 2 hours.
  • Preheat the oven to 425°F (220°C) with a baking stone placed on the lowest oven rack, at least 45 minutes before baking the ciabatta.
  • Place 1 loaf on parchment paper onto a rimless baking sheet alongside the edge of the baking sheet. Slide the loaf with parchment onto the back half of the preheated oven's baking stone. Repeat with the second loaf on the front half of the stone. Bake ciabatta loaves until golden, for around 20 minutes. Cool on a wire rack.

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