Because of the rising time, you need to plan ahead for this one, but the process is very simple.
4 cups flour (I usually use 3 ½ c white and ½ c whole wheat)
¼ t dry yeast
1 ½ t salt
2 c water
Combine the dry ingredients, then add the water in a very large bowl. Stir until the mixture looks loose and quite fluid.
Cover
with a damp towel or plastic wrap and put aside on your kitchen counter
(not the fridge) for at least 18 hours. (I’ve left it for up to 24
hours)
3
to 4 hours before you want to serve it, turn the dough out onto an
oiled surface such as a counter or cutting board. It will still be very
fluid (I described it as flowing like silly putty).
Shape
as best you can into a rounded shape (or cut it in half and make 2
smaller breads). Place on greased baking sheet, dust lightly with flour
or corn meal, cover with damp towel, and let sit for another 2 hours.
Leave plenty of space… it continues to spread and rise during the 2
hours and again during baking.
Preheat oven to 425 and bake for 30-35 minutes, or until the tops are nicely browned and the bread sounds hollow when tapped.
ADDITIONS:
You can add anything you like at the shaping stage: I added 1 ½ c
chopped pitted kalamata olives. Others suggested roasted garlic,
rosemary, raisins, dried cranberries. These sound yummy… I’ve got to try
them (just not all at once!)
I just found out that “ciabatta” means “slipper” – hence the free-form shape of this thing after baking.
