Ciabatta

This is a friend request.

Something I've tried before, but unsuccessfully. It was just missing those big holes and the general fluffyness. But this recipe definitely does the trick (for me at least).

We start with the starter, leave it over night, and integrate it into the dough for the actual bread the next day.

What you need for the starter (adapted from allrecipes.com):

• Teaspoon of dry yeast
• 1/3 cup of warm water
• 1 cup of flour

1. In a cup, add a little warm water to yeast and watch it get foamy.

2. Add flour to a bowl, make crater, and start mixing water into it.

3. Add foamy yeast.

The starter is not a dough per se. It is a lot more liquid. The starter brings that lovely sourness to the Ciabatta.

4. Leave over night in warm place, cover with plastic wrap.

What you need for dough:

• Pack of dry yeast
• Some warm milk
• 2/3 cup of warm water
• 1 tablespoon of olive oil
• 2 cups of flour
• Salt

5. Let yeast get foamy in a bit of warm milk.

6. Add dry ingredients to a big bowl. Slowly add yeast mix, water, starter, oil. Knead!

7. Let rise for an hour.

8. Bake at 220C for 20 minutes or until gold brown.