-SPONGE-
1 1/2 c All-purpose flour;
-unbleached
1 c Water
1/4 ts Active dry yeast; (not rapid
-rise)
-DOUGH-
Sponge
1 ts Yeast
1 1/2 c All-purpose flour;
-unbleached
1 1/2 ts Salt
1 ts Sugar
1/4 c Water
Plus enough olive oil to =
-1/3 cup liquid
Can’t make this Ciabatta in anything else because the dough is so wet.
[Lora]
Mix together the ingredients and let them rest overnight in a covered bowl
at room temp
Make this very wet dough in the bread machine. It should be between a
batter and a runny dough.Shape into 2 ciabatta – long, rough ovals about 4
x 10 inches. Form on oiled baking sheet. Let rise till light and bubbly,
using your fingers to poke indentations in the dough all over about 1/2 way
through the rising period. Bake in a preheated 450 oven spraying with water
once or twice during baking (or add ice cubes to bottom of oven). Bake 25
minutes, then cool in turned off oven with door cracked open. Dust with
flour.
Lora Brody
Yields
1 Servings