Title: Ciabatta for the Bread Machine
Categories: Bread Breadmaker
Yield: 1 Servings

		Sponge:
1 1/2	c	All-purpose flour; unbleached
1	c	Water
1/4	ts	Active dry yeast; (not rapid rise)
		Dough:
		Sponge
1	ts	Yeast
1 1/2	c	All-purpose flour; unbleached
1 1/2	ts	Salt
1	ts	Sugar
1/4	c	Water
		Plus enough olive oil to = 1/3 cup liquid

Can't make this Ciabatta in anything else because the dough is so wet. [Lora]

Mix together the ingredients and let them rest overnight in a covered bowl at room temp

Make this very wet dough in the bread machine. It should be between a batter and a runny dough. Shape into 2 ciabatta - long, rough ovals about 4 x 10 inches. Form on oiled baking sheet. Let rise till light and bubbly, using your fingers to poke indentations in the dough all over about 1/2 way through the rising period. Bake in a preheated 450 oven spraying with water once or twice during baking (or add ice cubes to bottom of oven). Bake 25 minutes, then cool in turned off oven with door cracked open. Dust with flour.

Lora Brody >From:

Posted to MM-Recipes Digest V4 #7 by Bill Spalding on Sep 21, 1997

Recipe by: Lora Brody

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