Espresso and Lime

Make the starter sponge...
1 In a medium bowl, combine 1 cup of all purpose flour with 1/8 teaspoon of instant yeast and 1/2 cup of water until thoroughly mixed
2 If you are using a standard 1/4 ounce packet of instant yeast, place the remaining yeast into a zip lock bag
3 Cover tightly with plastic wrap and rest at room temperature for 8-24 hours
Make the ciabatta dough...
1 Transfer the rested sponge into the bowl of your stand mixer and add 2 1/4 cups of all purpose flour, 1/4 cup of whole milk, 3/4 cup of water, 1/2 teaspoon of instant yeast and 1 teaspoon of salt
2 Mix with the paddle attachment on medium, stopping to scrape the sides and bottom of the bowl every minute or so, for 4-6 minutes
3 Once the dough begins to pull away from the sides of the bowl, swap the paddle attachment out for the dough hook and continue to mix on medium for another 5-7 minutes
4 Once the dough is smooth and shiny (though still fairly sticky), transfer it into a large greased bowl and cover tightly with plastic wrap. Rest for 1 hour
5 Next, remove the plastic wrap and pull the sides of the dough in towards the center 8 times (see additional directions above)
6 Cover tightly with plastic wrap and rest for 30 minutes
7 Repeat the action of pulling the dough in towards the center of the bowl 8 times, cover with plastic wrap and rest for another 30 minutes
8 Preheat your oven to 450 degrees and place a baking stone or flat baking sheet upside down on a rack set on a medium low position
9 Before shaping the dough, flour your work surface and cut a sheet of parchment paper in half
10 Transfer the dough onto your floured work surface and dust the top generously with flour
11 Divide the dough in half with a bench scraper or sharp knife being careful not to deflate the dough
12 Turn the dough cut side upward and lightly flour the top surface
13 Using your finger tips, gently press the dough out into a rectangle
14 Fold the dough as you would a letter by bringing the top down towards the center and bottom over (see photos above)
15 Once both portions of dough have been folded, lightly flour both sheets of parchment paper and transfer one piece of dough fold side down onto each sheet
16 Lightly flour the top surface of each loaf and cover lightly with a sheet of plastic wrap
17 Rest the shaped dough for 30 minutes
18 Uncover the dough, gently press it out with your finger tips into a rectangle approximately 10 inches long and 6-7 inches wide and lightly mist with water
19 Carefully slide the loaves onto the baking stone or baking sheet using the edges of the parchment paper
20 Bake for 22-25 minutes or until the loaves are golden brown and have an internal temperature between 200-210 degrees
21 Carefully transfer the loaves onto a cooling rack and remove the parchment paper
22 If you prefer a crisp crust, leave it as is, but if you prefer a softer crust, brush the top surface with melted butter immediately after removing the loaves from the oven
23 Allow the ciabatta to cool for at least 60 minutes before slicing 
24 Store in an air tight container