Ciabatta Bread Recipe

In a small bowl, add the all-purpose flour, yeast, and warm water. Using a whisk, stir to combine until there are no lumps visible. Cover and allow to sit on the counter at room temperature overnight or for 12 hours.

In the bowl of your stand mixer with the paddle attachment, add the sponge that was created the night before and the warm water. Using a whisk, stir until fully combined. The mixture will look very cloudy.
To the bowl of the stand mixer, add the bread flour and salt. Turn the mixer to low and stir to fully incorporate the flour. Increase the speed to medium and allow the mixer to work the dough for 6 minutes.
Scrape the dough from the paddle and switch the paddle for the dough hook. Turn the mixer speed to medium and allow the machine to knead the dough for 8 minutes. At this point you will see the dough pulling away from the sides of the bowl. The dough will become shiny and start holding its shape.
Grease a large mixing bowl with about 1 tablespoon of olive oil and place the dough into the mixing bowl. Drizzle another tablespoon of olive oil on top of the dough and use your fingers or a brush to completely cover the surface of the dough with a thin layer of olive oil. Cover the dough with plastic wrap or a tea towel and allow to rise for 4 hours.

Once the dough has doubled in size, it’s time to follow the stretch and fold process. **When doing this, just stretch and fold the dough over, try to avoid popping all of the bubbles in your dough, it will result in a fluffier bread. Wet your hands, take a small section of the dough from one side, and stretch the dough upwards, folding the dough over itself towards the center of the dough ball. Repeat this process stretching and folding all 4 “corners” of the dough. Cover and set aside for 30 minutes.
Repeat this process 3 more times for 4 stretch, fold, and turn times.

Once you've finished the last stretch and fold process, set the dough aside for 30 minutes. While you wait, arrange 2 racks in your oven into the center and bottom. Place a baking sheet in the center and a cast iron skillet on the bottom rack and preheat to 425°F (218°C).
Place a piece of parchment paper about thesize of your baking sheet on the counter (to the side) and dust with flour. Place 1 cup of ice in a measuring cup and set aside.
Sprinkle your clean kitchen counter with flour and turn out the dough onto your floured counter. Cut the dough into 2 pieces for loaves or 12 pieces for bun sizes. Dust the top of the dough with flour and place the dough pieces on the prepared piece of parchment paper.
Once the oven has come to temperature, remove the baking sheet from the oven, and place the piece of parchment paper with the dough on it onto the baking sheet. Place the baking sheet with the bread in the oven and 2 cups of ice in the cast iron skillet.
Bake at 425° F for 25 minutes or until the bread is golden brown.