Ciabatta Bread

For the Pre-Ferment

1. Combine the flour and yeast.
2. Add the water and stir until well combined.
3. Let sit at room temperature for at least 8 hours, up to 24 hours.

For the Ciabatta Bread

1. Combine the flour, salt, and yeast.
2. Add the pre-ferment and mix lightly.
3. Add the water gradually and mix until a wet dough forms. You may need to use more or less than the listed amount depending on weather, humidity, elevation, etc.
4. Once a sticky dough has formed, turn it out onto a well-floured surface.
5. Gently form into a rectangle.
6. Fold in thirds, like a letter, every 30 minutes, 3 times.
7. After the last folding, let the dough rise an additional 30 minutes.
8. Split the dough into two loaves.
9. Form them gently on parchment by folding each in thirds again. They will be rectangular loaves that are slightly flat. They should be about 6 inches by 8 inches.
10. Preheat the oven to 500ºF and place a baking stone or a sheet tray in the oven to preheat as well.
11. Let the loaves rise an additional hour, they won't quite double but will be close.
12. Fill a 9x13 pan with water and place it on the top rack of the oven. This creates steam and will help make the outside of the loaf nice and crusty.
13. Place the loaves on the baking sheet or baking stone (leaving the parchment under them).
14. Reduce the oven temperature to 450ºF.
15. Bake them for 10 minutes, then rotate the loaves and bake for an additional 10 minutes.
16. The loaves will be golden brown when finished and the internal temperature will register at 205ºF.