Servings: Makes 2 loaves

Preparation Time: 30 minutes, plus 1 hour 30 minutes to 3 hours resting

Cooking Time: 25 minutes

Ingredients

500g strong white flour

20g fresh yeast

350ml water

12g Salt

5g ascorbic acid

Method

1. Hand mix 250g of strong white flour, the yeast and 175ml of water together in a mixing bowl until the mixture forms a dough.

2. Cover loosely and set aside to rise for 30 minutes to 1 hour.

3. Mix the remaining flour and water, salt and ascorbic acid into the rested dough.

4. Set aside to rest until doubled in bulk, around 1-2 hours.

5. Sit the dough onto a floured surface and divide into two.

6. Cut each dough portion into two, long, even-sized rectangles and place on greaseproof papered baking sheets.

7. Leave to rise for 45 minutes in a warm place, ideally near a hot oven or radiator.

8. Preheat the oven to 220°C/gas 7.

9. Bake the ciabatta loaves for 25 minutes until risen and brown. Remove from the oven and cool on a wire rack.

Cooks Notes:

The secret is not to fully prove the dough on the first rise. 30 minutes to 1 hour is enough which will allow for extra growth on the second rise.

"Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust."

Original recipe yield: 2 - 10 inch long oval loaves.

Prep Time:

20 Minutes

Cook Time:

20 Minutes

Ready In:

1 Day 1 Hour

Servings:

15 (change)

INGREDIENTS:

* 1/8 teaspoon active dry yeast

* 2 tablespoons warm water (110 degrees F/45 degrees C)

* 1/3 cup warm water

* 1 cup bread flour

* 1/2 teaspoon active dry yeast

* 2 tablespoons warm milk (110 degrees F/45 degrees C)

* 2/3 cup warm water

* 1 tablespoon olive oil

* 2 cups bread flour

* 1 1/2 teaspoons salt

DIRECTIONS:

1. To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour. Stir 4 minutes, then over bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.

2. To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.

3. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.

4. At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).

5. Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.