Recipe: Italian Ciabatta Bread

ITALIAN CIABATTA

FIRST STEP:
12 oz flour, sifted
1/4 tsp active dry yeast
7 fl oz warm water
olive oil
SECOND STEP:
1/2 pint warm water
1 tbsp olive oil
5 tbsp warm milk
1 1/4 lb flour
1 tsp yeast, dry
1 tbsp salt
cornmeal to dust

FOR THE FIRST STEP:
Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill.

FOR THE SECOND STEP:
Stir the warm water, milk and olive oil into the chilled mixture. Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast and salt. Using either a food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy . Put dough in an oiled bowl, cover and leave to rise until doubled in size.

Divide into four and stretch dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours.

TO BAKE:
Preheat oven to 450 degrees F. Heat baking sheets in oven.

Dust baking sheets with cornmeal and place dough on top.

Bake for 25 minutes, sprinkling with water three times during the first 10 minutes.

Makes 4
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