Ciabatta Bread

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Ciabatta Bread

Sponge:                                                                    

1 tsp. dry yeast                                                         

1 cup warm water                                                   

1 ½ cup sifted flour                                                  

Dough:                                                                     

1 ½ tsp. dry yeast

5 Tbl warm milk

1 Tbl olive oil

1 cup warm water

3 cups flour

2-3 tsp salt

2-3 Tbl warm water if needed    

Sponge:  In a mixer bowl, add the yeast to the water, allow to stand for 3-4 minutes, stirring gently.  Sift the flour and add to the yeast. Combine ingredients well, cover and let stand at room temperature for 12 hours.  Dough:  Add the yeast to the milk, stir and let it stand 3-4 minutes to be sure the yeast is working.  Add the yeast mixture, water, and oil to the sponge and mix with a dough hook.  Add 2 cups of flour and the salt and knead for 2 minutes at low speed, 3 minutes at middle speed, adding the remaining flour slowly, or more water, until the dough begins to pull from the sides of the bowl.  Dough should be quite soft, but firm enough to handle without sticking to the hands.  Cover or place in a large, oiled bowl and let raise in a warm place for about 1 hour or until tripled in size and bubbly.  Place the dough on floured baking paper or other surface and divide into 8 pieces, but do not punch down.  Form in rectangles and place on greased baking sheet.  Cover and let raise for 90 minutes.  Dough will only raise slightly.  Preheat oven to 400 degrees.  Bake for 25-30 minutes, or until bread just beings to turn golden.  During the first 10 minutes, paint or spray the bread with water 3 times.