Ciabatta Bread

Ingredients

For the Sponge:1 cup (130 g) all-purpose flour – teaspoon instant yeast – ½ cup (120 ml) water, at room temperature For the Dough:2 cups (260 g) all-purpose flour – teaspoons salt – ½ teaspoon instant yeast – ¾ cup (180 ml) water, at room temperature

Combine the 1 cup flour, ⅛ teaspoon yeast, and ½ cup water in a medium bowl and stir with a wooden spoon until a uniform mass forms.  

Instructions

Cover the bowl tightly with plastic wrap and let stand at room temperature for at least 8 hours or up to 24 hours. 

Instructions

Place the sponge and the dough ingredients (flour, salt, yeast, water and milk) in the bowl of a stand mixer fitted with the paddle attachment. 

Instructions

Mix on low speed until combined and a shaggy dough forms, about 1 minute, scraping down the bowl and paddle as needed. 

Instructions

Increase the speed to medium-low and continue mixing until the dough becomes a uniform mass that collects on the paddle and pulls away from the sides of the bowl, 4 to 6 minutes. 

Instructions

– Change to the dough hook and knead the bread on medium speed until smooth and shiny (the dough will be very sticky), about 10 minutes.

Instructions