A delightful homemade ciabatta bread recipe that brings the authentic taste of Italy to your kitchen.
Combine the warm water and yeast in a mixing bowl and let it sit until creamy.
Ensure the water is warm but not hot to activate the yeast effectively.
Add the flour to the yeast mixture and stir until smooth.
Mix until there are no lumps for a smooth sponge.
Cover the bowl with plastic wrap and let it stand at room temperature for 12 to 24 hours.
A longer resting time develops a deeper flavor.
In a small bowl, mix the yeast and warm milk until creamy.
Use warm milk to help the yeast activate.
In the bowl of an electric mixer, combine the milk mixture, sponge, water, olive oil, and flour. Mix on low speed until combined.
Mixing on low speed prevents flour from scattering.
Increase the speed to medium and mix for 3 minutes.
This step develops gluten for structure.
Add salt and mix for another 4 minutes.
Adding salt later helps the yeast work more effectively initially.
Transfer the dough to an oiled bowl, cover with plastic wrap, and let it rise until doubled in size, about 1.5 hours.
Ensure the bowl is large enough for the dough to expand.
Divide the dough into two portions and shape into ovals on floured parchment paper.
Flour your hands to prevent sticking.
Cover with a damp kitchen towel and let rise for 1.5 to 2 hours.
Keep the towel damp to prevent the dough from drying out.
Preheat a pizza stone in the oven at 425°F for at least 45 minutes.
A hot stone ensures a crispy crust.
Transfer one loaf with parchment paper onto the stone and bake for 20 minutes until golden.
Use a peel or flat tray to transfer the dough easily.
Cool the bread on a rack before slicing.
Cooling prevents the bread from becoming gummy.
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