Sourdough Ciabatta

---

As you'll note, there is a wide range in the amount of flour needed. the essence of ciabatta is it's coarse texture with large interior holes; this is possible with the right proportion of flour and liquid. A dough with too much flour will have a fine texture; a slack dough, one with too much liquid, will spread out on the baking sheet, rather than rising up. Experience, and maybe a few failures, will teach you just what the dough of a perfect ciabatta should feel like. found this recipe on king arthur's website.

---

Steps

---

In a large bowl mix together the water , milk , olive oil , and starter.

---

Mix the yeast and salt into the flour.

---

Stir 6 cups of flour into the liquid mixture , a cup at a time , until you have a dough the consistency of drop-cookie batter.

---

Turn the dough out onto a lightly floured work surface and knead , adding more flour as necessary , until the dough 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 the dough in an oiled bowl and cover with plastic wrap or a damp towel.

---

Place the bowl in a warm spot and let the dough rise , undisturbed , about 1 1 / 2 to 2 hours , or until doubled in size.

---

Punch the dough down and turn it onto a lightly floured work surface.

---

Knead the dough gently and divide it into three pieces.

---

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

---

With a serrated knife or lam , make three slashes in the tops of the loaves , each 1 /.

---

Ingredients

---

instant yeast, sourdough starter, water, milk, olive oil, salt, unbleached all-purpose flour