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Arizona Bread Co. Ciabatta Bread
1 scant C. unbleached white flour
1 t. whole-wheat flour
1-1/2 T. rye flour
1/2 C. leaven (sourdough starter)
1-1/2 C. water
1 T. + 1 t. olive oil
2 t. salt
1/4 t. yeast
In a bowl or Kitchen Aid, mix together water and leaven until well combined. Add remaining ingredients and continue kneading/mixing until a soft ball is formed. (The nature of this dough is a little runny.) Let the dough rise for an hour and 20 minutes.
Then, on a floured surface cut the dough in half and gently shape each half into a long rectangle. Do not overwork the dough as that will break down the air bubbles inside the loaf! Lightly flour the loaf and place on a floured baking sheet.
Let dough rise again before baking. Bake at 460�F. for 20 to 25 minutes or until the crust is golden brown.
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