CIABATTA ROLLS

Steps:

• 1. Make the sponge: Stir together: 1/8 teaspoon yeast and 2 tablespoons warm water. Let stand 5 minutes, until creamy.
• 2. Transfer yeast mixture to medium size bowl, add 1/3 cup room temperature water and 1 cup bread flour.
• 3. Cover with plastic wrap or tightly fitting lid. Let stand at least 12 hours and up to 24 hours.
• 4. Make the dough: In a small bowl stir together 1/2 teaspoon yeast and 2 tablespoons milk. Let stand 5 minutes, until creamy.
• 5. In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, 2/3 cup room temperature water, 1 tablespoon olive oil and 2 cups bread flour at low speed until flour is moistened. Turn to medium and beat for 3 minutes. At this speed mixers sometime walk. To avoid this place mixer on a very lightly dampened kitchen towel.
• 6. Add 1 1/2 teaspoons salt. Continue beating on medium speed for an additional 4 minutes.
• 7. Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours. Dough will be very stick and full of bubbles.
• 8. Line a baking sheet with parchment paper and flour well.
• 9. Turn dough out onto the prepared baking sheet. Cut in half to make 2 loaves or into 10 3 ounce pieces for rolls. Form loaves/rolls so that tops are smooth.
• 10. Dip fingers in flour and dimple tops of bread.
• 11. Dust tops with flour
• 12. Cover loosely with dampened kitchen towel or plastic wrap. Let rise 1 1/2 - 2 hours, until almost doubled.
• 13. At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
• 14. Bake loaves one at a time on the stone for 20 minutes or until lightly browned. Remove to cooling rack. Repeat with second loaf. If making rolls place all directly on the stone and bake until lightly browned.