Ciabatta Bread
(from emily8260’s recipe box)
Source: food.com
Prep time: 940 minutes
Cook time: 20 minutes
Serves 20 people
Ingredients
- For Sponge
- 1/8 teaspoon active dry yeast
- 2 tablespoons water (105-115 F)
- 1/3 cup room-temp water
- 1 cup bread flour
- For Bread
- 1/2 teaspoon active dry yeast
- 2 tablespoons warm milk (105-115 F)
- 2/3 cup room-temp water
- 1 tablespoon olive oil
- 2 cups bread flour
- 1 1/2 teaspoons salt
Directions
-
Make sponge: Stir together, warm water and yeast.
-
Let stand 5 minutes, until creamy.
-
Transfer yeast mixture to another bowl and add room-temp water and flour.
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Stir for 4 minutes.
-
Cover bowl with plastic wrap.
-
Let stand at cool room temp at least 12 hours and up to 1 day.
-
Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
-
In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
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Beat on medium for 3 minutes.
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Add salt and beat for 4 more minutes.
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Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
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Note: Dough will be VERY sticky and full of bubbles.
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Cut two pieces of parchment paper, approx 12 inches by 6 inches.
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Place on baking sheet and flour well.
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Turn dough out onto a well-floured surface and cut in half.
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Transfer each half to paper and form irregular ovals approx 9 inches long.
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Dip fingers in flour and dimple loaves.
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Dust tops with flour.
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Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
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At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
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Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
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Remove to cooling racks and repeat with second loaf.