Ciabatta

Directions

For Sponge:

1. In a small mixing bowl, stir together yeast and 2 tablespoons of warm water. Set aside for 5 minutes, until frothy.
2. In a separate bowl, combine bread flour, ⅓ cup warm water, and the frothy yeast mixture. Stir for 4 minutes, then cover bowl with plastic wrap.
3. Let sponge stand at a cool room temperature for at least 12 hours and up to 1 day.

For Dough:

4. In a small bowl, stir together yeast and milk. Let stand for 5 minutes, until frothy.
5. In the bowl of a stand mixer fitted with a dough hook attachment, blend together the yeast and milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened. Add salt and mix until smooth and elastic, about 8 minutes.
6. Scrape dough into a lightly-oiled bowl and cover with plastic wrap.
7. Let dough rise at room temperature for about 90 minutes, until double in size. Dough should have air bubbles and a sticky consistency.
8. On a well-floured surface, turn dough out and cut in half.
9. Place each half onto its own sheet of parchment paper and shape each dough into an irregular 9-inch long oval.
10. Dimple each loaf with floured fingers and dust with flour.
11. With a dampened towel or cloth, cover loaves and let rest at room temperature for 90–120 minutes, until nearly double in size.
12. At least 45 minutes before prior to baking, move the oven rack to the lowest position and place a baking stone on it. Preheat oven to 425°F.
13. Transfer one loaf on its parchment paper to a rimless baking sheet, and then use the baking sheet to transfer the loaf to the back half of the preheated baking stone in the oven. Transfer the other loaf to the front half of the baking stone in a similar manner.
14. Bake ciabatta loaves until they turn a pale golden color, around 20 minutes.
15. Remove from oven and cool loaves on a wire rack.