Ciabatta

Cooking time: 16 hrs

Makes: 2 Loaves

Ingredients

For the starter

 - 150g Strong flour

- 5g Dried active yeast

- 150ml Water

For the bread

- 8g Dried active yeast

- 100ml Milk

- 150ml Water

- 1 tbsp Olive oil

- 275g Strong flour

- ½ tsp Salt

Method

For the starter

- In a medium bowl, stir together the yeast and 2 tbsp of water. Let that stand for 5 minutes

- Add the remaining water and the flour. Stir together and allow to rest, covered with a cloth for 12 hours.

For the bread

- In a small bowl, stir in the yeast and milk and let it stand for 5 minutes.

- Work the flour, salt, olive oil and milk mixture together with your hands, and knead for 5 minutes.

- Cover and rest for 10 minutes, then repeat this kneading and resting process twice.

- Let the dough rise to double its size. Turn the dough out onto a floured surface and cut in half. Transfer each half to a baking sheet with parchment on it and form into an irregular oval about 10 inches long

- Dimple the loaves with floured fingers and dust the tops with flour. Allow to rise over the next hour. preheat the oven to 220ºc, and place a baking stone on the bottom if you have one.

- Transfer the loaves on its parchment into the oven and cook for 20 minutes… Enjoy!