Ciabatta is now my favorite

Started with an 80% hydration recipe someone probably posted here. After a few batches I dropped to 75% to make it easier to deal with.

I love the results. Perfect for sandwiches, toasting, or just buttered rolls with dinner. Great to bring to friends as well.

Feed starter 1:1:1. After doubling, mix in big bowl:

100g starter, 375g water, 500g bread flour, 20g salt. (Original was 10g but I find I like more salt)

4 stretch and folds at 30 intervals. Transfer to lightly oiled rectangle container. Cover with cloth until about 75% rise, so not quite doubled. 6-8 hours at my house.

Seal container and put in fridge for 12-36 hours. (Basically until I need another batch)

Flour a counter, flour the dough, put dough on counter. More flour as needed. Cut into 8 smaller rectangles. Put on parchment paper on pan.

Bake at 495 for 10 minutes. Drop to 470, turn pan, bake another 10. (Original called for 475/450 but this higher temp works better with my oven I think)

Cool on racks. They cool quickly.

Next I want to try some Parmesan inclusions I think.