Yesterday I was feeling kind of sprightly, so I decided to whip up some ciabatta for some friend of ours that recently moved. Unfortunately, ciabatta takes two days to make, so I only got it started yesterday. First, I made the sponge.
UM, the SPONGE? You ask.
Yeah, it sounded gross to me, too. But it probably won’t be too bad once I get it finished. Here’s the deal with the sponge: it’s flour, water and yeast that you set on the counter for between 6 to 24 hours, to the point where it has risen and fallen in on itself. When it has fallen back in, you know it’s ready. Making a sponge ensures that the crumb of your bread will be hearty and moist. If you skip the sponge step, you can still make the bread, it will probably just come out more like a sandwich bread than a hearty artisan-type bread.
Not that you cared, but there’s your bread-making tip for the day.
I failed at taking a picture of my sponge before it got all spongy, but just imagine a wad of flour and water in the bottom of the bowl. Got your mental picture? OK, well, 24 hours later, it looked like this:
When I took the plastic wrap off, the entire bowl smelled like a brewery, but that’s what happens when you let yeast have its way with flour for 24 hours.
This picture demonstrates a fallen sponge a little easier. See how most of the mixture has receded down the sides of the bowl? That’s how you can tell your sponge has fallen and is ready to roll.
Once the sponge is ready, add some more flour, yeast and warm water to your stand mixer bowl and run it, using the dough hook attachment, for 4 minutes. After it’s good and mixed, cover with plastic wrap and let it sit for 20 minutes.
Then add two teaspoons of salt. TWO!
After the salt comes the fun part! Adding the sponge to the dough…
The sponge is all squishy and delicious feeling (although still smelling rather like a can of Budweiser) and happily falls right out of the bowl it has been fermenting in and straight into the mixer.
Then: knead for five minutes. It’s weird, because the dough is so soupy from the addition of the sponge that it doesn’t even begin to clear the sides of the bowl…AND THAT’S NORMAL. (OK, I realize that 96% of you are like, Um, how is that weird? But just trust me, it is weird.)
After “kneading” the dough, find the largest bowl in your kitchen and oil it up real good, because your bread is going to be in there for awhile.
On the first of its three raises, it’ll just be sitting in a warm place for an hour. I like to use my oven; I heat it to 200 for 10 minutes, then turn it off (because I know what happens when I forget…) and it makes a lovely bread-raising environment.
I opened the oven at the prescribed time, and I yelled, “WOAH! This got HUGE!” It definitely raised more than I had been expecting.
The next phrase was a little bit more tricky. It involved dusting with flour and then folding and turning the dough to mix the glutens and gently knead the dough a bit more. I didn’t really have the tool I needed for the task, so I improvised with a couple of spatulas.
Dust with flour (that’s the white business atop the dough, it’s not mold even though it looks like it) and then gently go around the edges to separate the dough from the bowl.
Next, jury-rig a couple of spatulas to act as a flipper. Somehow the goal is to fold the dough into thirds. I KNOW, right? How are you supposed to fold oozy dough?!
But apparently it’s possible, so… ready? set… FOLD!
I was marginally successful, wouldn’t you say? But now to do the other side with two very sticky spatulas…
Not bad, not bad. (Of course, the Test Kitchen cooks would certainly do a better job, but I’ll do better next time.)
After folding the two sides in, I was also supposed to fold it in half, perpendicular to the other folds. HA. My dough was so stretchy that I hadn’t really FOLDED anything, (and who knows maybe it’s completely ruined and I did it wrong) but I gave it the old college try and “folded” it in half yet again.
The result was something akin to a gooey blob, but all the flour I had originally dusted it with was folded inside the dough, so I figured that was good enough for me.
Once floured and folded, it went back in the oven for another hour to raise…and TRIPLE in size. (If that thing seriously triples in size, I may not have a kitchen left by the time I’m done with this bread.)
Well, I needn’t have worried.
The bread didn’t rise too much larger than it had the first time, although this time it held so much air that it was hissing and popping bubbles on its surface like volcanic lava.
Next, it got a little hairy. (Or messy, if you want to be literal.) I threw down some flour and scooped the dough out right in the middle.

It’s very sticky. Very, very sticky stuff.
I tried to round it out to a good oval-type shape, making sure it’s even on both sides. Then, using a dough scraper (which I do not have, so I improvised again and used my kitchen ruler), I had to cut the dough in half.
Easier said than done. The dough sticks to the scraper unless it’s good and wet, which mine wasn’t. Ugh.
Now, ideally, there are two little blobs of dough.
I said “ideally” though, because my dough kept wanting to ooze back together.
So I had to separate it.
Next, I had to move one of the dough blobs from the counter to a piece of parchment paper on an overturned baking sheet. Why the overturned baking sheet? I don’t know. I didn’t question, I just did.
Once I successfully transferred the sticky dough, I flattened it out into a rectangle, then folded it into thirds, one side on top of the other.
It’s a little hard to tell, but that’s definitely in thirds.
Then, rotate the dough and press it out into a 10×5 inch rectangle.
I transferred each piece of parchment to a flat baking sheet, being careful to leave a good bit of parchment in between the two of them to form a barrier.
I had already prepped the oven by warming it, so it was all ready to raise my beautiful breads once I covered them in lightly greased plastic wrap.

Joey was kind enough to hold the other end of it for me, so I got it good and greasy.

Then, I popped them in the oven for 90 minutes, or until I noticed that they had grown to gargantuan size and should be immediately removed. (Which is exactly what happened after 40 minutes.)
My counter? Was a mess.
I spent way longer than I should have cleaning off the sticky ciabatta dough that had congealed with the flour.
After the third and final raise, the bread was getting pretty much gargantuan. I feel like somewhere in here I missed something, because my dough seemed too runny and too flat compared with the picture of the ciabatta in my cookbook. But then, those bakers are paid professionals and this is my first attempt at ciabatta ever. So maybe I should cut myself some slack.
Anyways, see what I mean by gargantuan?
What I really wanted was a loaf that had a little bit more rise to it and less spread. But maybe next time.
I baked it at 500 (which is really, really hot!) and my oven is so temperamental. Each loaf got a tiny bit blackened on the top and sides, but I think it will just add delicious flavor. In any case, 27 hours after I started my ciabatta, I was finally finished.
I think it would make fantastic bread for grilled cheese, sliced lengthwise. Hmm…maybe we’ll be having that for dinner tonight…















