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Put flour in a mixing bowl; rub in yeast with finger tips as if you were making a crumble
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Scoop the ferment into the bowl; add water, oil, and salt, mixing well until combined
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Transfer to counter work surface with the help of the rounder end of your scraper or "D-shaped" bread making spatula
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Work the dough as demonstrated in the Sweet Dough video, below
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Mold dough into a ball; lightly oil a bowl with EVOO or avocado oil and place back in cleaned bowl, covered with a lint free towel
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Rest in warm place for 90 minutes, or until bubbly and light
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Flour work surface generously with white flour or cornmeal; with the help of the rounded end of your scraper, turn dough out onto counter in one piece
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Flour the top; press dough lightly and gently, dimpling it gently with your fingers
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Divide into four equal strips; fold each strip into three: fold one part of one strip over the middle third of the dough gently pressing to seal; bring the other side back over that middle third gently pressing to seal
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Finally, fold in half lengthwise, and seal edges
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Preheat oven to 475°F with cookie sheet or upside down jelly roll pan on oven rack to be heated to bake bread on
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Place pieces of dough onto well floured lint free dishtowels; cover and proof for 45 minutes
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Flour a wooden peel; pick up one ciabatta at a time, turn it over and stretch it lengthwise a little at the same time, and lay it on the peel
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Spray inside of oven with water, or throw 5-6 ice cubes in bottom of oven; quickly slide ciabatta dough onto "baking stone" tray
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Turn oven down to 435°F and set timer for 20 minutes: if you are par-baking the bread, set the timer for 15 minutes, cool loaves completely, wrap well, and freeze (Bake from frozen for 12 minutes at 400°F)