Name: Ciabatta (Italian "Slipper" Bread)
Yield: Makes 2 loaves
Ingredients: 1/8 teaspoon active dry yeast; 2 tablespoons warm water (105°‐115° F.); 1/3 cup room-temperature water; 1 cup bread flour*; 1/2 teaspoon active dry yeast; 2 tablespoons warm milk (105°‐115° F.); 2/3 cup room-temperature water; 1 tablespoon olive oil; 2 cups bread flour*; 1 1/2 teaspoons salt; *available at many supermarkets and by mail order from The Baker's Catalogue, tel. (800) 827-6836

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The ciabatta does require a simple sponge but it takes only a few minutes to put together the day before making the bread. Though the dough for ciabatta is very wet and sticky, resist the temptation to add more flour.

For this recipe you will need a baking stone or unglazed "quarry" tiles. Baking stones are available at cookware shops and by mail order from The Baker's Catalogue, tel. (800) 827-6836. Tiles are also available at the above sources as well as at many tile stores listed in the Yellow Pages.

Recipe notes

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