When you're ready to bake your ciabatta (you need to start your this in the morning), take your mother dough out of the fridge. You will see a nicely developed gooey dough
Get out your ciabatta ingredients:
Ciabatta (makes 2 loaves)
All of the mother dough that you made
1 cup water, room temperature, divided
1/2 cup canned milk
1 TB vegetable oil
4 cups bread flour
2 1/2 tsp salt
Pour the mother dough into a large bowl or into the bowl of your dough mixer
Add 6 oz of water (setting 2 oz aside), the canned milk, vegetable oil and the flour. Mix on low speed for about 3 minutes. Or, if you're like me and you don't have a dough mixer, stir with a heavy duty spoon for a bit then get your hands in there and mix, and twist and turn until everything is incorporated...this can be done in about 3 minutes and will look something like this:
Cover it up with plastic wrap and let it rest for 20 minutes.
Then....add the salt and mix the dough for 5 minutes (using the lowest speed if you're using a mixer). Toward the end, slowly add the remaining 2 oz of water.
Place the dough into a folding trough (or large casserole dish) and let it sit for 4 hours, lightly covered, at room temperature. Every hour, fold or stir the dough. For more in depth instructions on folding the dough, please click --->HERE<---
Once the 4 hours are up, pour the dough onto a very well floured surface. Divide the dough in half (about 1.5 lbs each). Now you will have two big thick blobs of sticky dough. Take one of the blobs and fold it over on itself (just as you did in the "folding trough") and place it on a well floured baking sheet. Do the same to the other blob.
Cover and let rest for about 1 to 1 1/2 hrs.
Preheat the oven to 450' F.
Using your finger tips, make dimples in the dough, then gently stretch the dough to make the loaves a big longer.
Place the baking sheet into the oven along with a small oven proof dish with water in it (I used a ramekin). Bake for 15 minutes. Turn the loaves around, reduce the heat to 425' F and bake for another 15 - 20 minutes or until a deep golden redish brown.
Allow the loaves to cool thoroughly before slicing.
Then watch them disappear. If you can manage to save a slice for yourself, which I hope you do since you put all that work into such a wonderful loaf of bread, slather it with butter and drizzle a bit of honey on it. Crumble up some of your favorite cheese and pour yourself a glass of wine.