Jonsson Bageri's Ciabatta Recipe

How to make it

---

• Prepare sponge: Stir together, warm water and yeast.Let stand 5 minutes, until creamy.Then stir in water and flour into yeast mix.Cover bowl with plastic wrap.Let stand at cool room temp at least 12 hours and up to 1 day.
• To make the bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.In a large bowl Sift twice flour and salt. Blend together milk mixture, sponge, water, oil until flour is moistened. Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 2 hours. Note: Dough will be VERY sticky and full of bubbles. Even when they are puffed after the second rise, you may feel certain you’ve done it all wrong. Don’t give up. The ciabatta bread rises nicely in the oven.
• Once dough has doubled in size, turn dough onto a well-floured surface. Cut into two portions See Photo. Transfer each half to parchment paper and form irregular ovals approx 9 inches long. Dip fingers in flour and dimple loaves.Dust tops with flour.Cover with dampened kitchen towel and let rise for another 1 1/2 to 2 hours, until almost doubled.
• At least 45 minutes before baking bread, pre-heat oven at 200C. Transfer 1 loaf, along with parchment paper, onto baking sheet bake for 20 minutes or until pale golden See Photo. Remove to cooling racks and repeat with second loaf.
• Perfect for sandwich or dinner ham, salami, roast beef, burger, bacon,egg, sausage, salmon, grilled steak, chicken, chorizo, shrimp, and whole lot more. See Photo
• You can make dough a day in advance, divided into portions, wrapped up well in plastic wrap and frozen. It's still going to be good (and can even be good for a month or so). Allow it to defrost,shape it, proof and bake.