Ciabatta (italian Slipper Bread)

Total Time: 16 hrs 20 mins Preparation Time: 16 hrs Cook Time: 20 mins

Ingredients

• 1/8 teaspoon active dry yeast
• 2 tablespoons water (105-115 f)
• 1/3 cup room-temp water
• 1 cup bread flour
• 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

Recipe

• 1 make sponge: stir together, warm water and yeast.
• 2 let stand 5 minutes, until creamy.
• 3 transfer yeast mixture to another bowl and add room-temp water and flour.
• 4 stir for 4 minutes.
• 5 cover bowl with plastic wrap.
• 6 let stand at cool room temp at least 12 hours and up to 1 day.
• 7 make bread: stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
• 8 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.
• 9 beat on medium for 3 minutes.
• 10 add salt and beat for 4 more minutes.
• 11 scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
• 12 note: dough will be very sticky and full of bubbles.
• 13 cut two pieces of parchment paper, approx 12 inches by 6 inches.
• 14 place on baking sheet and flour well.
• 15 turn dough out onto a well-floured surface and cut in half.
• 16 transfer each half to paper and form irregular ovals approx 9 inches long.
• 17 dip fingers in flour and dimple loaves.
• 18 dust tops with flour.
• 19 cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
• 20 at least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°f.
• 21 transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
• 22 remove to cooling racks and repeat with second loaf.