4 cups bread flour
Basic Sponge (at room temperature) (recipe below)
1¼ cups warm water (100-110 degrees)
2 teaspoons nonfat dry milk
1 teaspoon salt
1 package dry yeast (about 2¼ teaspoons)
2 tablespoons cornmeal
2 tablespoons bread flour

Lightly spoon 4 cups flour into dry measuring cups, and level with knife.  Combine with Basic Sponge, warm water, nonfat dry milk, salt and yeast in a food processor or mixer bowl.  Process until the dough forms a ball.  Process an additional minute.

Turn the dough out onto a floured surface (dough will be sticky and soft), divide dough in half.  Working with one portion of dough (cover the remaining portion to keep from drying out), roll each portion into a 12×6-inch rectangle.  Place dough on a parchment paper-lined baking sheet sprinkled with cornmeal.  Taper the ends to resemble a “slipper” shape.  Sprinkle the 2 tablespoons of flour over the loaves.  Cover and let rise until double in size (about 30 minutes).  (Press two fingers into dough, if indention remains, the dough has risen enough).  Preheat oven to 425 degrees F.

Uncover the dough.  Bake for 25 minutes or until golden bread (loaves should sound hollow when tapped).  Remove the Ciabatta from the pan and cool on rack.  Yields 2 loaves.
This bread freezes well, so you can eat one and keep the other for later.  This is one of our favorite dipping breads.  We place herb flavored, virgin olive oil in a plate, drizzle with balsamic reduction, and sprinkle with roasted garlic.  Delicious!!