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Measurements

Ciabatta - Italian Bread

sponge:
1 1/2 cups unbleached all-purpose flour
1 cup water
1/4 teaspoon instant active (not rapid rise) yeast

Mix together the ingredients and let them rest overnight in a covered bowl at room temp.

Dough:
take Sponge and add:
1 teaspoon yeast
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp salt
1 tsp. sugar
1/4 cup water
1/8 cup olive oil

Make this very wet dough in the bread machine.  It should be between a batter and a runny dough. Shape into 2 Ciabatta - long, rough ovals about 4 x 10 inches.  Form on oiled baking sheet.   Let rise until light and bubbly, using your fingers poke indentations in the dough all over about 1.2 way through the rising period.  Bake in a preheated 450 oven spraying with water once or twice during baking.
Bake 25 minutes, then cool in turned off oven with door cracked open.  Dust with flour.


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