Whole Grain Ciabatta Bread

Ingredients

• 1 cup whole wheat flour
• 1/2 cup water
• Pinch yeast
• All of the starter
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons yeast
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/2 cup milk
• 3/4 cup lukewarm water
• 2 tablespoons olive oil

Instructions

1. 1

   In a small bowl, whisk together all the starter ingredients until well-incorporated. Cover bowl tightly with plastic wrap and stash in a dark, cool place (not the fridge) for 24 hours.

2. 2

   To prepare the bread, combine all the remaining ingredients plus the starter into the pan of a bread machine set to the dough cycle or the bowl of a stand mixer fitted with a dough hook. If using the stand mixer, mix on low until well-combined, then knead on low for 10 minutes, or until the dough is smooth (but it will still be sticky). Let rise until double in volume, about 90 minutes.

3. 3

   Deflate dough, dump out onto a lightly floured surface, and using floured hands, divide into two pieces. Form each piece into a 10-12" log and place on a parchment-lined baking sheet, 5-6" apart. Cover with a damp kitchen towel and let rise an additional 90 minutes, or until the loaves are large and puffy. Toward the end of the rise time, preheat the oven to 425°F.

4. 4

   After rise time, spritz the tops of the loaves with water (to help add a crunchy crust) and bake in preheated oven for 15-20 minutes, or until the crust is brown and the bottom sounds hollow when tapped. Let cool then cut each loaf into 8 slices.