Ciabatta Bread

from the kitchen of Amber


*Plan ahead this recipe takes almost 21 hours total time including rising time and bake time

4 cups flour (can do 3 ½ cups white and ½ cup wheat)
¼ teaspoon yeast
1 ½ teaspoons salt
2 cups warm water

In really large bowl mix ingredients (I use my hands) until flour is moistened. Cover with tin foil and let rise for 18 hours at room temperature. Use a spoon to fold sides into the center a couple of times. Moisten counter with a little water and put plastic wrap over water (this helps the plastic wrap not slide around and then you can transfer the bread to the pan). Sprinkle lots of flour on plastic wrap and scrap dough onto floured surface. Sprinkle dough with a little flour. Then shape into a long rectangular loaf (ciabatta means house slipper so that’s what it needs to look like). Grease baking sheet with olive oil and coat generously with corn meal. Lift up plastic wrap and slide loaf onto baking sheet. Let rise 2 hours. Bake at 425 degrees for 35-45 minutes.