Homemade Ciabatta Bread

I have to admit that this is my first time making bread without a bread maker or the help of my mother. In fact I'm not entirely sure that until this adventure that I had ever seen the bread making process through from start to finish. So this was truly an adventure to take on one of the harder types of breads with my bare bones kitchen tools and minimal baking skills.

I should warn that my Ciabatta came out a little closer to flat bread than an actual loaf. This is a very complicated and time consuming bread to make so I do not recommend attempting this as your first home made bread adventure unless you are capable of having a good laugh at yourself.

For the sponge base

Ingredients

1/8 tsp active dry yeast

2 tbsp warm water (105 degrees F to 115 degrees F)

1/3 cup room temp water

1 cup flour *It would be best to use bread flour for this. I used whole wheat all purpose flour. This is probably why my bread did not rise as much as it would have with bread flour.

Directions

Stir together warm water and yeast. Let stand for 5 min, until creamy. Transfer years mixture to another bowl and add the room temperature water and flour. Stir for 4 min (it will feel like gooey dough). Cover with plastic wrap. Let stand at cool room temp for at least 12 hrs to 1 day.

For the bread

Ingredient

1/2 tsp active dry yeast

2 tbsp warm milk (105 degrees F to 115 degrees F)

2/3 cup room temp water

1 tbsp olive oil

2 cups flour

1 1/2 tsp salt

Mix yeast and milk in a small bowl; let stand 5 min until creamy. In a large bowl using an electric mixer with a dough hook mix milk mixture and sponge, water, oil and flour at a low speed until flow is moistened. NOTE: I don't have dough hooks on my $20 electric mixer so I just used the normal mixing attachment but used one instead of two. Beat on medium for 3 min. Add salt and beat for another 4 min. Scrape dough into an oiled bowl, cover with plastic or a damp kitchen towel and let rise until doubled in size (1.5 hrs or so). Dough will be very sticky with lots of bubbles.

Cut 2 pieces of parchment paper (12 in x 6 in each). Place on baking sheets and flour well. Turn dough out on well floured surface and cut in half. Transfer each half to paper and form into 9 in ovals. Dip fingers in flour and dimple loaves. Dust the tops with flour. Cover with dampened kitchen towel and let rise for 2 hrs.

At least 20 min before baking bread, preheat pizza pan (or pizza stone) on lowest oven rack at 425 degrees F. Transfer 1 loaf with parchment paper onto pan and bake for 20 min or until pale golden. Remove to cooling rack and repeat with second loaf.

Nutrition Facts: Makes 2 loaves

Per Loaf: calories 727; grams 207; fat 10g; saturated fat 1g; protein 24.5g; carbs 127g; sodium 1784mg; sugar 7g; fiber 24g

Per quarter loaf: calories 182; grams 51; fat 2.5g; saturated fat .25g; protein 6g; carbs 32g; sodium 439mg; sugar 2g; fiber 6g