Ciabatta Bread

• 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

1. Directions
2. 1Make sponge: Stir together, warm water and yeast.
3. 2Let stand 5 minutes, until creamy.
4. 3Transfer yeast mixture to another bowl and add room-temp water and flour.
5. 4Stir for 4 minutes.
6. 5Cover bowl with plastic wrap.
7. 6Let stand at cool room temp at least 12 hours and up to 1 day.
8. 7Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
9. 8In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
10. 9Beat on medium for 3 minutes.
11. 10Add salt and beat for 4 more minutes.
12. 11Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
13. 12Note: Dough will be VERY sticky and full of bubbles.
14. 13Cut two pieces of parchment paper, approx 12 inches by 6 inches.
15. 14Place on baking sheet and flour well.
16. 15Turn dough out onto a well-floured surface and cut in half.
17. 16Transfer each half to paper and form irregular ovals approx 9 inches long.
18. 17Dip fingers in flour and dimple loaves.
19. 18Dust tops with flour.
20. 19Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
21. 20At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425u0b0F.
22. 21Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
23. 22Remove to cooling racks and repeat with second loaf.

active dry yeast, water, water, bread flour, bread, active dry yeast, warm milk, roomtemp, olive oil, bread flour, salt

Taken from www.epicurious.com/recipes/member/views/ciabatta-bread-50040115 (may not work)