Ciabatta bread

Since I am trying to use up the white flour in the house, I decided to make some bread. I rarely make a sponge when I'm making bread but it really isn't hard. It just takes a little more planning. It came out good. Plus anytime I make bread, my family thinks it is fancy. Soon, I will be making bread with whole wheat flour and I just hope it doesn't come out dense.

Ciabatta Bread
Sponge:
1 package of active dry yeast
pinch of sugar
2 Tbsp warm water (110 degrees F)
1/3 cup warm water (110 degrees F)
1 cup bread flour
Dough: 
1 package of active dry yeast
2 Tbsp warm milk (110 degrees F)
2/3 cups warm water (110 degrees F)
1 Tbsp olive oil
2 cups bread flour
2 tsp salt

Directions:

1. In a cup, combine the 2 Tbsp of warm water with 1 package of yeast with a pinch of sugar. Allow to rest for 5 minutes.
2. In a large freezer bag, add the water with the yeast. 
3. Add the 1/3 cup warm water with 1 cup of bread flour to the freezer bag. Mix well for a couple of minutes.
4. Seal the bag and allow to set in a cool place for 12 to 24 hours to form a sponge.
5. In a large bowl, combine 1 package of yeast with the warm milk. Allow to rest for 5 minutes.
6. Add the sponge mixture to the large bowl with the 2/3 cup water, olive oil, and 2 cups bread flour.
7. Mix until just combined then add the salt.
8. Mix for 8 minutes and the mixture is smooth and elastic.
9. Place the dough into an oiled bowl and cover with plastic wrap. Allow to rest for about 90 minutes.
10. Turn the dough onto a floured surface and divide into half.
11. Place each half onto a parchment lined baking sheet and form into oval loaves.
12. Dust the top of the loaves with flour and dimple the surface with fingertips.
13. Cover loaves with a dampened kitchen towel and allow to rise for 90 minutes.
14. Preheat oven to 425 with a baking stone in the oven.
15. Transfer one loaf with the parchment paper onto the baking stone. 
16. Bake the loaves one at a time on the baking stone for 20 minutes or until pale golden. 
17. Allow to cool on a wire rack. 

Recipe adapted from Allrecipe.

One year ago.....................................I made Blueberry Oatmeal.
Two years ago...................................I made Creamy Polenta.
Three years ago.................................I made Lemon Cookies.
Four years ago..................................I made Bruschetta.

Did you already know.....................
-Ciabatta bread originates from Italy.
-Ciabatta means slipper since the shape of the bread resembles a slipper.
-Since the bread is very porous, the bread is chewy and light.