How to make ciabatta

• Make the poolish: In a large bowl, whisk together the 50 grams flour and the 2 grams instant yeast. Add 50 grams water and stir with a spatula until combined. Cover the bowl with a tea towel and set aside for 3 to 4 hours or until the dough’s surface is dimpled with holes.
• Make the dough: To the bowl of the poolish, add the water. Add the salt and stir briefly. Add the flour, and stir until you have a wet, sticky dough ball. Cover with a tea towel and let sit for 30 minutes.
• Stretches and folds: With wet hands, grab one side of the dough, and pull up and to the center. Rotate the bowl a quarter turn, and repeat. Do this until you’ve made a full circle. If time permits, repeat this process three more times at 30-minute intervals for a total of 4 sets.
• Let it rise: Transfer the dough to a straight-sided vessel or bowl. Cover and let rise until doubled in volume. Punch down the dough and transfer to the vessel, cover, and refrigerate for at least 12 hours.
• Portion and shape: Turn the dough out onto a work surface. Shape the dough into a tight ball, then divide into halves. Ball up each portion into a tight ball.
• Proof: Place the balls top-side down onto floured surface and let rest for 2.5 hours. After 2 hours of proofing, heat the oven to 425ºF.
• Line a sheet pan with parchment paper. When the dough has finished proofing, gently flip each ball over and stretch into a rectangular shape. Transfer to the prepared pan.
• Bake for 20 – 25 minutes or until golden all around. Remove from oven and let cool for 20 to 30 minutes before slicing.