SOURDOUGH CIABATTA

Sourdough Ciabatta image

Provided by Galley Wench

Time 2h20m

Yield 3 loaves

Number Of Ingredients 7

2 teaspoons instant yeast
1 cup sourdough starter
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon salt
6 -8 cups unbleached all-purpose flour

Steps:

In a large bowl mix together the water, milk, olive oil, and starter.
Mix the yeast and salt into the flour.
Stir 6 cups of flour into the liquid mixture, a cup at a time, until you have a dough the consistency of drop-cookie batter.
Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth and satiny.
The dough should be on the slack side, but not oozy; it needs to be able to hold its shape in the oven.
Place the dough in an oiled bowl and cover with plastic wrap or a damp towel.
Place the bowl in a warm spot and let the dough rise, undisturbed, about 1 1/2 to 2 hours, or until doubled in size.
Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into three pieces.
Form the loaves into torpedo shapes, and place the loaves on parchment-lined baking sheets.
With a serrated knife or lamé, make three slashes in the tops of the loaves, each 1/2-inch deep.
Cover with a damp towel.
Let the loaves rise until they look puffy.
This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.
Brush or spray the loaves with water; a plant mister is good for this job.
Bake for 10 minutes, spraying the loaves with water two more times.
Lower the oven to 375°F and bake for an additional 25 minutes, or until golden brown.