Rustic Ciabatta Bread

Begin by preparing the sponge: Combine warm water and yeast in a small bowl, stirring until they form a harmonious union. Allow the mixture to rest for 5 minutes, or until it has thickened and become smooth.

Next, combine bread flour and warm water in a large bowl; gently fold in the yeast mixture for 4 minutes. Cover the bowl with plastic wrap and let the sponge rest at room temperature for a minimum of 12 hours, or up to 1 day.

Prepare the bread: In a small bowl, whisk together warm milk and yeast until they are well combined. Allow the mixture to rest for 5 minutes, or until it has thickened and become creamy.

Transfer the milk-yeast mixture to the bowl of a stand mixer fitted with a dough hook attachment. Add the sponge, bread flour, warm water, and oil; blend until the flour is just moistened. Add salt and mix until the dough is smooth, elastic, and free of lumps, about 8 minutes.

Transfer the dough to an oiled bowl and cover it with plastic wrap. Allow the dough to rise at room temperature until it has doubled in size, about 1 1/2 hours. The dough will be sticky and full of air bubbles.

Turn the dough out onto a well-floured work surface and divide it in half. Transfer each half to a parchment-lined sheet and shape into an irregular oval about 9 inches long. Use your fingers to dimple the loaves and dust the tops with flour.

Cover the loaves with a dampened kitchen towel. Allow them to rise at room temperature until almost doubled in size, 1 1/2 to 2 hours.

At least 45 minutes before baking the ciabatta, place a baking stone on the oven rack in the lowest position of the oven; preheat the oven to 425 F (220 degrees C).

Transfer one loaf on its parchment to a rimless baking sheet with a long side of the loaf parallel to the far edge of the baking sheet. Line up the far edge of the baking sheet with the far edge of the preheated baking stone in the oven and tilt to slide the loaf with parchment onto the back half of the stone. Transfer the remaining loaf to the front half of the stone in a similar manner. Bake ciabatta loaves until they are just golden, about 20 minutes.