• Mix together water, starter, salt, and flour in a large mixing bowl. I like to use a scale to measure out the ingredients accurately in grams- but you can use cups if you need to. 
• Let the bread rest for 20-30 minutes, then perform one set of stretch and folds. To do this, grab one side of the dough, stretch it up and over itself, the fold it over the top of the dough. Rotate the bowl 1/4 turn and do another set of stretch and folds. Work your way around the dough, repeating stretch and folds until the dough forms a tight ball.
• Cover the dough and let it rest for 20-30 minutes, than repeat the stretch and fold process. Complete 3 total sets of stretch and folds.

First Ferment

• Cover the dough and let it ferment for the first rise at room temperature for approximately 3-4 hours, or until it has risen by about 75%. The dough will have a few bubbles on the surface, and should pull away from the sides of the bowl easily. See notes below for tips on fermenting.

Cold Ferment

• Cover the dough and transfer to the fridge for an overnight ferment of 12-24 hours.

Shaping

• When you are ready to bake, lightly dust your work surface with flour.  Line a large baking sheet with parchment paper. Dump the dough onto the work surface and gently work it into the rough shape of a rectangle.
• Using a bench scraper, separate the dough in half to make two rectangles, then cut each rectangle into five pieces, so you end up with 10 pieces.

  Set each piece of ciabatta on the sheet pan and cover with plastic wrap or a damp kitchen towel.

  Let the dough rest for 1-2 hours or until slightly puffy.

Baking

• Preheat the oven to 425 degrees.  Add a heat safe, cast iron pan with 2 cups of water into the bottom of the oven. Place the ciabatta in the oven and bake for 20-25 minutes, or until golden brown.

  Let cool before enjoying!