Ciabatta

Biga starter

1 cup flour
1/8 t. Yeast
1 cup water (105-110)

Mix all, cover and let sit for 8-24 hours.

Add the rest:
2 cups flour
1 1/4 t. Salt
1/2 t. Yeast
1/3 cup warm milk
1/3-1/2 cup warm water (105-110) F

Mix well and cover for 1-2 hours. Dough should be wet. Take out a sheet of parchment and spread with olive oil. Pour the dough out and stretch the sides and fold the ends toward the center. Take plastic wrap and cover with olive oil and then cover dough and let rise for 30 minutes. Sprinkle lightly with flour.

Transfer to baking sheet. Bake 450 for 15 minutes, turn over and bake 10-15 more minutes.