CIABATTA 4 cups bread flour Basic Sponge (at room temperature) (recipe follows) 1 1/4 cups warm water (100° to 110°F) 2 teaspoons nonfat dry milk 1 teaspoon salt 1 package dry yeast (about 2 1/4 teaspoons) 2 tablespoons cornmeal 2 tablespoons bread flour Lightly spoon 4 cups flour into dry measuring cups, and level with a knife. Combine with Basic Sponge and next 4 ingredients (sponge through yeast) in a food processor; process until dough forms a ball. Process 1 additional minute.

Turn the dough out onto a floured surface (dough will be sticky and soft), and divide dough in half. Working with one portion of the dough at a time (cover the remaining dough to keep it from drying), roll each portion into a 12 x 6-inch rectangle. Place dough on a parchment paper-lined baking sheet sprinkled with cornmeal. Taper the ends of dough to form a "slipper" shape. Sprinkle 2 tablespoons flour over the loaves. Cover and let rise 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Preheat oven to 425°F.

Uncover dough. Bake at 425°F for 25 minutes or until loaves sound hollow when tapped. Remove from pan, and cool on a wire rack. 

Makes 2 loaves, 24 servings.

NOTE: Serve one loaf now, and freeze the other loaf for a later use.

BASIC SPONGE

This is the foundation for the Ciabatta, so start the sponge a day ahead.

1 cup bread flour
2 teaspoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup very warm water (120° to 130°F)

Lightly spoon flour into a dry measuring cup, and level with a knife.

Place the first 3 ingredients in a food processor; pulse 5 times. Add water; process for 1 minute or until well-blended. Spoon mixture into a medium bowl; cover and chill sponge for 2 to 24 hours. Bring to room temperature before using.

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