Ciabatta

Ciabatta

Ingredients:
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
cornmeal, degermed, unenriched, yellow
wheat flours, bread, unenriched

Directions:
For the sponge: Lightly spoon flour into a dry measuring cup and level with a knife.
Place all ingredients in a food processor and process for 1 minute or until well blended.
Spoon mixture into a medium-bowl.
Cover and chill sponge from 2 to 24 hours.
For the Ciabatta: Lightly spoon 4 cups flour into a dry measuring cup and level with a knife.
Combine with the Basic Sponge you prepared earlier and the water, nonfat dry milk powder, yeast, and salt in a food processor.
Process until dough forms a ball.
Process 1 additional minute.
Turn dough out onto a floured surface (dough will be sticky and soft).
Divide dough in half working with 1 portion of dough at a time (cover the remaining dough to keep it from drying).
Roll each portion into a 12x16" rectangle.
Place dough on a parchment paper-lined baking sheet sprinkled with cornmeal.
Taper ends of dough to form a "slipper" shape.
Sprinkle 2 tablespoons flour over loaves.
Cover and let rise 30 minutes or until doubled in bulk.
Preheat oven to 425.
Uncover dough and bake for 25 minutes or until loaves sound hollow when tapped.
Remove from pan.
Cool on a wire rack.