On Sat, 20 May 2006 11:19:54 -0700, bringmewater wrote:

> I'm wanting to make ciabatta..

Here's how I do it.

Bread flour (actually high gluten)
100% hydration w/20-24% low grade Olive Oil
2% salt
1% Instant dry yeast

Dough is slack enough you can treat it as a batter bread (mix/develop it
in a mixing bowel), I use a mixer because I make a lot of this at a time.

In frig for 24-48 hours. Usually rises in size 2-4x. I don't do any
degassing/punch-down.

Bring to room temp. Bench, let rise, touch as little as possible. Scale -
I do 1lb units. Try never to cut more than once.

Let rise at least 2 1/2 in size.

Bake in a preheated 450 for 20 min.