Ciabatta Bread
SERVES 12
INGREDIENTS:
Baking bread, even one done with a starter sponge is a snap! Don't be scared. Boo!!!! I'm sorry, that was mean.

First, prepare a combination of flour, yeast, and water called a starter and let it hang out overnight. Keeping it exposed to the air (especially in the Bay Area) allows specific bacteria to soak into the sponge which imparts a nice flavor.

You could even make twice the starter recommended, use half for this recipe, and continually add to it to make new starters. The sourdough flavor will intensify as long as you keep "feeding" it with new flour. Sourdough makers such as Boudin of San Francisco have been using the same starter for over 100 years! Making this bread kinda takes a while, but it's completely worth it. 		For the starter:
1 tsp. Dry Active Yeast
1 Cup Warm Water
1.5 Cups All Purpose Flour

For the dough:
1.5 tsp. Dry Active Yeast
5 Tbs. Warm Milk
1 Tbs. Extra Virgin Olive Oil
1 Tbs. Kosher Salt
1 Cup Warm Water
3 Cups Bread Flour plus a 1/4 Cup extra for dusting
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Method:
 -To make the starter, whisk together the water and yeast. Let it sit in a warm place for several minutes until it begins to foam up. Whisk in the flour to make a paste. Cover with a clean dishtowel and let sit at room temperature for 12 hours.
-The next day, combine the warm milk and the 1.5 tsp. yeast in the bowl of a standing mixer. (if you don't have one just use a mixing bowl and knead later by hand) Allow to sit for several minutes and add in the salt, water, olive oil, and the starter dough.
-With the dough hook on the standing mixer, mix on low speed for 2 minutes and on medium speed (or the next setting up) for 3 minutes.
-Cover with a towel again and allow to rise in a warm place for 1 hour.
-Shape into 4 equal loaves on baking sheets at least 3" apart and allow to rise another 90 minutes.
-Dust each loaf with a little of the excess flour and bake in a 400F oven for about 25 minutes.  
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