The Very Lightest Ciabatta
List of Ingredients
Sponge: >1-1/2 cups all purpose flour
>1 cup warm water
>1/4 tsp. yeast
Dough:>all of sponge
>1 tsp. yeast
>1-1/2 cup a.p. flour
>1-1/2 tsp. salt
>1 tsp. sugar
>1 tbsp. nonfat dry milk
>1/4 to 1/2 cup water (i needed 1/2)
>2 tbsp. olive oil (2 tsp. worked fine!)Recipe
Best Ciabatta I've ever eaten (even original Italian couldn't top this!!).Recipe is from King Arthur Flour, their website is my fav for bread recipes.OH, I forgot:don't be afraid if the dough is very shaggy, it needs to be to form those nice holes.Should be about the consistence of moist drop cookie batter.Probably you'll go my way and need some trial-and-error to get the feeling for the right consistence.Don't give up,it's really not that hard!
Directions:
Mix everything to form a soft, shaggy dough.Let rise 1-1/2 hours on a warm place, covered with damp towel.Remove dough onto a very good floured or oiled surface, divide in two parts.Have a baking sheet, lined with parchment paper (oiled) ready, put one part on it and form gently into a 10by5 inch log, the dough doesn't have to look even or so, just leave it as it is!Repeat with the other half.
Cover both loaves with heavily oiled foil and let rise one hour.Poke loaves with your fingers and re-cover, let rise one hour more(I skipped this step what worked fine...).Heat oven to 425°,dust loaves lightly with flour, once you've put the sheet in the oven throw some ice cubes in.Bake 20-25 minutes.Cool on wire rack.Actually I don't think you can be so hard to wait with eating until the loaves are cool...
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