Generously flour your work surface and turn the dough out onto it. Divide the dough into two equal pieces. Gently shape each piece into a rough rectangle, being careful not to deflate the dough too much.
Transfer the dough pieces to a piece of parchment paper, dusting them with flour and covering them with a kitchen towel. Let the dough rest for 30-45 minutes.
Using a pizza peel or an inverted baking sheet, transfer the parchment paper with the dough onto the preheated baking stone or baking sheet. Bake for 20-25 minutes, or until the ciabatta is golden brown and sounds hollow when tapped on the bottom.
How to Make
To make ciabatta, start by preparing the pre-ferment, or biga, the day before you plan to bake. Combine 100 grams of flour, 100 milliliters of water, and a pinch of yeast in a mixing bowl. Mix until a shaggy dough forms, cover with plastic wrap, and let it ferment at room temperature for 12-16 hours.
The next day, combine the remaining flour, salt, yeast, and the biga in a large mixing bowl. Gradually add the remaining water while stirring to form a wet, sticky dough. Do not add extra flour, as the dough should be highly hydrated.
Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This autolyse period allows the flour to hydrate fully and the gluten to begin developing.
After the autolyse, add olive oil to the dough. Using a dough scraper or your hands, gently fold the oil into the dough, strengthening the gluten without deflating the dough.
