Ciabatta

Name: Ciabatta
Ingredients: Sponge:; 1 cup bread flour; 1/2 cup warm fat-free milk (100° to 110°); 1/4 cup warm water (100° to 110°); 1 tablespoon honey; 1 package dry yeast (about 2 1/4 teaspoons); Dough:; 3 1/2 cups bread flour, divided; 1/2 cup semolina or pasta flour; 3/4 cup warm water (100° to 110°); 1/2 cup warm fat-free milk (100° to 110°); 1 1/2 teaspoons salt; 1 package dry yeast (about 2 1/4 teaspoons); 3 tablespoons semolina or pasta flour, divided

14 ingredients

1 steps

Ingredients

Sponge:
1 cup bread flour
1/2 cup warm fat-free milk (100° to 110°)
1/4 cup warm water (100° to 110°)
1 tablespoon honey
1 package dry yeast (about 2 1/4 teaspoons)
Dough:
3 1/2 cups bread flour, divided
1/2 cup semolina or pasta flour
3/4 cup warm water (100° to 110°)
1/2 cup warm fat-free milk (100° to 110°)
1 1/2 teaspoons salt
1 package dry yeast (about 2 1/4 teaspoons)
3 tablespoons semolina or pasta flour, divided

Directions

1

["To prepare sponge, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and next 4 ingredients (1 cup flour through 1 package of yeast) in a large bowl, stirring well with a whisk. Cover; chill 12 hours.", "To prepare dough, let sponge stand at room temperature 30 minutes. Lightly spoon 3 1/2 cups bread flour and 1/2 cup semolina flour into dry measuring cups, and level with a knife. Add 3 cups bread flour, 1/2 cup semolina flour, 3/4 cup warm water, 1/2 cup warm milk, salt, and 1 package yeast to sponge, and stir well to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes), and add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Divide dough in half.", "Working with 1 portion at a time (cover remaining dough to prevent drying), roll each into a 13 x 5-inch oval. Place, 3 inches apart, on a large baking sheet sprinkled with 2 tablespoons semolina flour. Taper ends of dough to form a \"slipper.\"" Sprinkle 1 tablespoon semolina flour over dough. Cover and let rise in a warm place (85\u00b0)