Ciabatta (Italian Slipper Bread)

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

1. 1

   Make sponge: Stir together, warm water and yeast.

2. 2

   Let stand 5 minutes, until creamy.

3. 3

   Transfer yeast mixture to another bowl and add room-temp water and flour.

4. 4

   Stir for 4 minutes.

5. 5

   Cover bowl with plastic wrap.

6. 6

   Let stand at cool room temp at least 12 hours and up to 1 day.

7. 7

   Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.

8. 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. 9

   Beat on medium for 3 minutes.

10. 10

    Add salt and beat for 4 more minutes.

11. 11

    Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.

12. 12

    Note: Dough will be VERY sticky and full of bubbles.

13. 13

    Cut two pieces of parchment paper, approx 12 inches by 6 inches.

14. 14

    Place on baking sheet and flour well.

15. 15

    Turn dough out onto a well-floured surface and cut in half.

16. 16

    Transfer each half to paper and form irregular ovals approx 9 inches long.

17. 17

    Dip fingers in flour and dimple loaves.

18. 18

    Dust tops with flour.

19. 19

    Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.

20. 20

    At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.

21. 21

    Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.

22. 22

    Remove to cooling racks and repeat with second loaf.