CIABATTA (ITALIAN SLIPPER BREAD (Recipe)

ACTIVE INGREDIENT
Unbleached Enriched Wheat Flour (Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Bread Base (Wheat Sour Dough (Wheat Flour Soured With Sour Dough Bacteria), Rye Flour, Wheat Gluten, Malted Barley Flour, Sunflower Lecithin, Ascorbic Acid, Microbial Enzymes), Olive Oil Blend (Extra Virgin Olive Oil, Canola Oil), Salt, Bread Base (Malted Barley Flour, Dextrose, Rye Flour, Sunflower Lecithin, Wheat Flour, Fungal Enzymes, Ascorbic Acid), Yeast (Yeast, Sorbitan Monostearate, Ascorbic Acid).

Make sponge:
Stir together, warm water and yeast.
Let stand 5 minutes, until creamy.
Transfer yeast mixture to another bowl and add room-temp water and flour.
Stir for 4 minutes.
Cover bowl with plastic wrap.
Let stand at cool room temp at least 12 hours and up to 1 day.
Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
Beat on medium for 3 minutes.
Add salt and beat for 4 more minutes.
Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
Note: Dough will be VERY sticky and full of bubbles.
Cut two pieces of parchment paper, approx 12 inches by 6 inches.
Place on baking sheet and flour well.
Turn dough out onto a well-floured surface and cut in half.
Transfer each half to paper and form irregular ovals approx 9 inches long.
Dip fingers in flour and dimple loaves.
Dust tops with flour.
Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
Remove to cooling racks and repeat with second loaf.

FOR SPONGE
1⁄8 teaspoon active dry yeast
2 tablespoons water (105-115 F)
1⁄3 cup room-temp water
1 cup bread flour
FOR BREAD
1⁄2 teaspoon active dry yeast
2 tablespoons warm milk (105-115 F)
2⁄3 cup room-temp water
1 tablespoon olive oil
2 cups bread flour
1 1⁄2 teaspoons salt