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1
For the yeast starter: Combine the ingredients in a medium bowl, stirring well. Cover with plastic wrap and let it sit at room temperature for 8-12 hours, or overnight.
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2
For the ciabatta dough: In a large bowl, combine the yeast and the water. Add the starter dough and mix gently. Add the flour and salt and mix until combined.
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3
Use a hand mixer and mix the dough on low for 3 minutes, then let it sit for 10 minutes. Then repeat, mixing for another 3 minutes and letting it sit for 10.
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4
Remove the dough with a silicone spatula and drop it into a large oiled bowl. Cover with plastic wrap and let it sit for 45 minutes.
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5
Use the same silicone spatula and drop the dough onto a floured surface. Sprinkle the top of the dough with flour. Take one end of the dough and fold it up into the middle. Take the other end, and fold that one into the middle. Sprinkle more flour on top of the dough and let it sit for 15 minutes. Then repeat these steps again.
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6
Take the bread and create an 8x8 inch square. Use a sharp knife and cut the square in half. Cover each of the loaves with a light dish towel and let it sit for about 30 minutes. Preheat the oven to 475 F while it sits.
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7
Gently lift the loaves onto a greased baking sheet, trying to touch them the least amount possible. Bake for 17-25 minutes (mine was ready after 17 exactly so I'd keep an eye on it a little before that time). Remove from oven. Let it cool on a cooling rack and then slice it up and serve!
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8
Recipe from seasonsandsuppers.ca.
