Ciabatta Bread

browneyedbaker.com

Larry Downs

20 year Navy veteran. Helped my wife run a full service deli we owned in San Diego until 2009 then we both retired.

subheading: For the Sponge:

1 cup ( 130 g) all-purpose flour

⅛ teaspoon instant yeast

½ cup ( 120 ml) water, at room temperature

subheading: For the Dough:

2 cups ( 260 g) all-purpose flour

1½ teaspoons salt

½ teaspoon instant yeast

¾ cup ( 180 ml) water, at room temperature

¼ cup ( 60 ml) whole or 2% milk, at room temperature

Note: Ingredients may have been altered from the original.

Directions at browneyedbaker.com

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