Directions: |
Directions:Stir yeast into lukewarm milk until dissolved. Let stand until foamy (5-10 minutes).
Add water (about 75-80°F), olive oil and 1/2 of the flour.
Fit a standing mixing with the paddle attachment and knead for 2 or 3 minutes on low speed, gradually adding the some of the remaining flour and increasing the speed to medium. Add only enough flour for the dough to become a very soft, smooth and springy dough. It will appear much stickier than a normal bread dough, resist the temptation to add more flour. While adding the last of the flour, sprinkle in 1 T each of salt & cornmeal.
Switch to the dough hook and knead for 5 minutes.
Place the dough in a bowl which has been well greased with olive oil and turn the dough in the oil to coat well on all sides. Cover with plastic wrap or a damp cloth and set in a warm, draft-free place to rise until doubled, about 1 hour, more or less.
Turn the dough out onto a well floured work surface (a large silicone baker's mat works well for this purpose). Cut into four pieces. Roll each piece into a log shape and stretch it out, pressing with your fingertips into a rectangle of about 9 x 5-inches. The dough will be sticky, so it helps to coat your hands with olive oil while working with it. Repeat with the remaining pieces of dough.
Line baking sheets with 4 pieces of parchment. Dust the paper well with flour and transfer the dough to the parchment. Press dimples into the dough with your fingertips. Cover the dough with a damp towel and let rise again, until not quite doubled.
It helps to use a baking stone dusted with cornmeal to bake the ciabatta, but it can be baked on regular baking sheets if required.
Heat an oven to 425°F. Invert the dough onto the baking stone or oiled baking sheet and bake for 20-25 minutes or until golden brown. Spray the ciabatta 2 or 3 times with a water mister during the first 10 minutes of baking for an improved crust. |
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