Bread flour (for sponge)About 120g; use a kitchen scale for accuracy1 cup
Instant yeast (for sponge)½ tsp
Warm water (for sponge)85-90°F½ cup
Bread flour (for main dough)About 320g2.67 cups
Olive oil1 tbsp
Salt2 tsp
Instant yeast (for main dough)½ tsp
Warm water (for main dough)85-90°F1 cup
Flour (for dusting)~2-3 tbspest.
IceFor creating steam during baking1 cup
Steps
1
Make the sponge: In a medium bowl, whisk together 1 cup bread flour, 0.5 teaspoon instant yeast, and 0.5 cup warm water until bubbly. Cover and let rest for 3 to 3.5 hours until very bubbly.
2
Prepare the main dough: Add 2.67 cups bread flour, 1 tablespoon olive oil, 2 teaspoons salt, 0.5 teaspoon instant yeast, and 1 cup warm water to the sponge. Stir with a spatula until all flour is absorbed and the dough is shaggy.
3
Rest for 30 minutes: Cover the dough and let it rest for 30 minutes.
4
First set of stretch and folds: With wet hands, perform 8 stretch-and-fold movements. Grab one end, stretch outward, fold over, rotate 90 degrees, and repeat. Cover and rest for 30 minutes.
5
Second set of stretch and folds: Repeat the same 8 stretch-and-fold movements. Cover and rest for 30 minutes.
6
Third set of stretch and folds: Perform the final 8 stretch-and-fold movements.
7
Transfer to oiled bowl for cold fermentation: Move the dough to a clean, lightly oiled bowl and turn it in the oil. Cover and refrigerate for 8 to 24 hours.
8
Warm up and shape: Remove dough from fridge and let sit at room temperature for 1 hour. On a floured surface, dump the dough and gently stretch into a 6×12-inch rectangle. Fold one short end over like closing a book and stretch to a 6×10-inch rectangle. Pinch the seams.
9
Cut: Slice the dough lengthwise to create two ciabatta loaves (or cut into smaller pieces for sandwich rolls).
10
Final rise: Place loaves on a baking sheet lined with parchment paper. Cover and let rise at room temperature for 2 to 2.5 hours until noticeably puffed and bubbly.
11
Preheat oven: Position one rack in the center and one at the lowest setting. Place a heat-proof skillet on the lower rack and a pizza stone or flipped baking sheet on the upper rack. Preheat oven to 475°F.
12
Bake: Place the bread with parchment on the hot pizza stone or baking sheet. Quickly add 1 cup ice to the hot skillet to create steam and close the oven. Bake at 475°F for 13 to 15 minutes until deep golden brown and internal temperature reaches 200°F.
13
Cool: Transfer baked bread to a cooling rack to keep the crust crispy. Cool completely before slicing.
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