Ciabatta Bread

submitted by scamodeb
from NJ, US

12oz / 350g plain flour
1/4 teaspoon easy blend yeast
7fl oz/200ml warm water
olive oil
1/2 pint /300ml warm water
1 tablespoon olive oil
5 tablespoons warm milk
1 1/4 lb / 500g plain flour
1 teaspoon easy blend yeast
1 tablespoon salt
cornmeal to dust

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.
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. Pre-heat oven to
220°C, gas mark 7. Heat baking sheets
in oven. Dust baking sheets with cornmeal and place dough on top.
Bake 25 minutes, sprinkling with water three times during the first 10
minutes.


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