Easy Ciabatta

By Hklbrries

This is the easiest and least messy of the recipes I have tried. It is best baked on a pizza stone if you have one. SO worth the time it takes to make it.

Make the Starter the day before you want to serve the ciabatta.

Serve with Easy Apple Plum Jam (recipe in collection).

Ingredients

• Starter:
• 1/4 tsp yeast
• 4 tbsp warm water
• 2/3 cup warm water
• 2 cups bread flour
• Bread:
• 1 tsp active dry yeast
• 4 tbsp warm milk
• 1 1/3 cups warm water
• 2 tbsp olive oil
• 4 cups bread flour
• 3 tsp salt

Preparation

Step 1

Starter: In a large bowl, stir the yeast and 4 tbsp water together and let stand for 5 minutes or until creamy. Add the 2/3 cup warm water and the flour. Stir about 5 minutes until well blended. Cover the bowl with plastic wrap and let stand at room temperature overnight.

Bread: In a large bowl mix the yeast and milk. Let stand for 5 minutes. Add other ingredients and mix until flour is just moistened. Add the salt and knead until dough is smooth and elastic. Place in large oiled bowl and cover with plastic wrap. Let rise at room temperature until doubled in size. Dough will be sticky and full of air bubbles.

While still in the bowl, cut the dough in half and transfer each piece onto floured parchment. Shape into loaf. Dimple tops of loaves with floured fingers and dust with flour. Cover with a damp dish towel and allow to rise at room temperature for 2 hours.

About 45 minutes before baking, put a baking stone in the oven on a lower rack and preheat oven to 425 F.

Transfer one loaf on its parchment to a rimless cookie sheet. Use this to slide the loaf onto the baking stone. Bake for 20 minutes or until pale golden. Repeat with second loaf. Do NOT overbake. Cool on wire racks.

Serve warm with butter, jam and the very best coffee available.