Lunch: Ciabatta (Italian "Slipper" Bread)

The ciabatta does require a simple sponge but it takes only a few minutes to put together the day before making the bread. Though the dough for ciabatta is very wet and sticky, resist the temptation to add more flour.For this recipe you will need a baking

Ingredients

1/8 teaspoon active dry yeast
2 tablespoons warm water (105 °‐115 ° F.)
1/3 cup room-temperature water
1 cup bread flour*

Instructions

In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours and up to 1 day.

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