---------- Recipe via Meal-Master (tm) v8.05
       Title: Ciabatta
  Categories: Breads, Hand made, Sourdough b, Internation
       Yield: 1 servings
       1 tb Active dry yeast
       1 c  Sourdough starter
   1 1/4 c  Warm water
     3/4 c  Milk
       1 tb Olive oil
       1 tb Salt
       6 c  Flour; (to 8 c); unbleached
   Recipe by: King Arthur
   Dissolve the yeast in the starter and water. Let sit for 10 minutes to
   give the yeast a
   chance to get going.
   Add the milk, olive oil and salt. Stir in the flour, adding a cup at a
   time until you
   have a dough the consistency of drop-cookie batter. Turn the dough out
   onto a lightly
   floured counter and knead it 10 to 15 minutes, adding more flour as needed
   until you
   have a dough that 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 dough in an oiled bowl and cover with plastic wrap or a damp towel.
   Place bowl in
   a warm spot and let it rise for 1 1/2 to 2 hours, or until doubled in
   Punch down dough to expel air bubbles and turn it onto a lightly floured
   counter. Knead
   dough gently and divide it into three pieces. Form the loaves into torpedo
   shapes and
   place on parchment-lined baking sheets. Slash tops of loaves and cover
   them with a damp
   Let loaves rise until they look swollen, about 30 minutes. While loaves
   are rising,
   preheat oven to 425 F.
   Brush or spray loaves with water. Bake for 10 minutes, brushing or
   spraying the loaves
   with water two more times. Turn the oven to 375 F and bake for 25 more
   >From: Phil Marty <philmguy@wwa.com>