Ciabatta

Starter:

1/8 tsp instant (aka rapid rise, breadmachine) yeast

1/3 plus 2 tbsps warm water

1 cup bread flour

Dough:

1/2 tsp instant yeast

2 tbsps warm milk

2/3 cup room temp water

1 tbsp olive oil

2 cups bread flour

1 1/2 tsps salt

Mix up the starter the night before. Cover it with plastic wrap and allow it to sit for at least 12 hours, up to 24. This adds a wonderful flavor to the final product.

For the dough, start the yeast in the warm milk and let it get creamy. Combine the milk mixture, water, flour, olive oil, and sponge starter (NOT salt) in a mixer with a bread hook. Or, if you must, by hand with a wooden spoon (don't use your hands if you can avoid it). Mix it for 3-4 minutes. Add the salt, mix for another 5 minutes. The dough will be very sticky.

Us an oiled spatule to scrape dough into an oiled bowl. Turn it once to coat the dough in oil, cover it with plastic wrap, and allow the dough to rise until doubled- about 1 1/2 hours. It will be very sticky and full of bubbles. This is the goal!

Cup two pieces of parchment paper about 8 inches wide and 14 inches long. Dust them both lightly with flour. Use a sharp knife or kitchen shears (don't pull and tear) to cut the dough into two equal pieces. Place each piece on a piece of parchment paper and shape into a roughly oval loaf, trying to maintain the air inside the dough.

Lightly dust the top of the bread and use your fingertips to dimple the surface (this reduces the large air bubbles in the baked bread. If you like the large air bubbles like me, then ignore this step)

Cover the dough with a slightly damp, lint free towel. Allow it to rise until doubled, 1 1/2-2 hours.

45 minutes before baking, preheat oven to 425. Place a baking stone on the bottom rack (baking sheet if you don't have a stone).

Bake one loaf at a time- gently transfer the parchment paper to the stone and cook for about 20 minutes- longer if you like crustier, chewier bread like I do.

Remove to a rack to cool.

I love Italian artisan breads, and I especially love the flavor and chewiness of ciabatta. The extra step of the starter is worth the effort for sure- you won't get the same flavor without it.

Feel free to add some dried rosemary, oregano, or whatever other herb you like. Indespensible for dipping in olive oil. Or slice the bread very thinly and stick it back in the oven on low to make wonderful, hard little bread chips for a hearty dip.

Quote:

Proust had his madeleines; I am devastated by the scent of yeast bread rising. ~Bert Greene