Ciabatta

Directions

Dissolve the yeast in the starter and water.

Let sit for 10 minutes to give the yeast a chance to get going.

Add the milk, olive oil and salt.

Stir in the flour, adding a cup at a time until you have a dough the consistency of drop-cookie batter.

Turn the dough out onto a lightly floured counter and knead it 10 to 15 minutes, adding more flour as needed until you have a dough that is smooth and satiny.

The dough should be on the slack side but not oozy; it needs to be able to hold its shape in the oven.

Place dough in an oiled bowl and cover with plastic wrap or a damp towel.

Place bowl in a warm spot and let it rise for 1½ to 2 hours, or until doubled in size.

Punch down dough to expel air bubbles and turn it onto a lightly floured counter.

Knead dough gently and divide it into three pieces.

Form the loaves into torpedo shapes and place on parchment -lined baking sheets.

Slash tops of loaves and cover them with a damp towel.

Let loaves rise until they look swollen, about 30 minutes.

While loaves are rising, preheat oven to 425℉ (220℃).

Brush or spray loaves with water.

Bake for 10 minutes, brushing or spraying the loaves with water two more times.

Turn the oven to 375℉ (190℃) and bake for 25 more minutes.