Ciabatta

By Lv2Cook

Ingredients

• 4 cups bread flour
• Basic Sponge (at room temperature; see recipe)
• 1 1/4 cups warm water (105º to 115º)
• 2 teaspoons nonfat dry milk
• 2 1/2 teaspoons dry yeast (1 package)
• 1 teaspoon salt
• 2 tablespoons cornmeal
• 2 tablespoons bread flour

Details

Servings 1

Preparation

Step 1

Lightly spoon 4 cups flour into dry measuring cups; level with a knife. Combine with sponge and next 4 ingredients (sponge through 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 one portion of dough at a time (cover the remaining dough to keep from drying), roll each portion into a 12 × 6- inch 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 425º.

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

Serving Size: 1 slice