A delightful twist on the classic ciabatta, incorporating sourdough for a tangy flavor and a rustic texture.
Combine the warm water, milk, olive oil, and sourdough starter in a large mixing bowl.
Ensure the water is warm but not hot to activate the starter effectively.
In a separate bowl, mix the flour, salt, and yeast.
Mixing the dry ingredients separately ensures even distribution of the yeast and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a sticky dough forms.
Stir the mixture gently to avoid overworking the dough.
Turn the dough onto a floured surface and knead until smooth and elastic.
Use the heel of your hand to stretch and fold the dough for effective kneading.
Place the dough in an oiled bowl, cover, and let it rise in a warm place until doubled in size.
Cover the bowl with a damp towel to prevent the dough from drying out.
Divide the dough into three portions, shape into loaves, and place on parchment-lined baking sheets.
Handle the dough gently to retain its airy structure.
Cover the loaves and let them rise until puffy.
Ensure the loaves are in a draft-free area for consistent rising.
Preheat the oven to 425°F. Slash the tops of the loaves and bake for 10 minutes, spraying with water twice during baking.
Spraying water creates steam, resulting in a crisp crust.
Lower the oven temperature to 375°F and bake for an additional 25 minutes until golden brown.
Tap the bottom of the loaves; a hollow sound indicates they are done.
Cool the loaves on a wire rack before slicing and serving.
Allowing the bread to cool prevents it from becoming gummy when sliced.
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