Ciabatta by the Indirect method

3/4	Tsp.	Yeast - Active Dry or 3/10 sm. Cake Yeast (5 g)
1	Cup less 1 Tbl.	Water - warm (225 g)
3 3/4	Cups	Flour - unbleached all purpose (500 g)

1 1/2	Tsp.	Yeast - Active Dry or 6/10 sm. Cake Yeast (10 gr.)
1/4	Cup	Water - warm (60 gr.)
1/2	Cup	Water - (120 gr.)
775	Grams	Starter from above
1/2	Cup + 2 Tbl.	Flour - unbleached all purpose (50 gr.)
1/2	Tsp.	Malt (2.5 gr.)
1 1/2	Tsp.	Salt (7.5 gr.)

Dissolve the yeast in 1 cup less 1 tablespoon warm water and allow it to stand for approximately 5 -10 minutes. Add the 3 3/4 cup unbleached all-purpose flour and mix until the flour is absorbed and a stiff dough is formed. Cover the starter and allow it to remain at 72 F to 76 F, for 18 - 22 hours or overnight.

Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5-10 minutes. Add the additional water (1/2 cup), to the starter. Squeeze the starter to break it up into small pieces, and allow it to stand for approximately 5-10 minutes. Combine the dissolved yeast with the starter and water and mix until fairly smooth. Gradually add the flour (1/2 cup plus 2 tablespoons), the malt (1/2 teaspoon) and the salt (11/2 teaspoons), continuing to mix until the dough holds together. Knead the dough to a soft consistency. Continue to knead until the dough is very smooth and elastic. The dough will be very sticky.

Place the dough in a lightly floured bowl, cover with a cotton towel (or plastic wrap), and allow it to rise at room temperature until doubled, about 11/2 - 2 hours.

Turn the risen dough onto a flour dusted work surface. Divide it into two portions. Dust a piece of canvas (untreated, 100% cotton) or a proofing board (lumber core plywood) with flour. Transfer each portion, cut side toward the top, to the floured canvas or proofing board. Dust each portion with flour. Cover the dough and let it rise at room temperature until more than doubled, about 1 hour.

As the dough is rising, place a baking stone in the oven and set the temperature to 500 F. Allow the oven to heat for 30 minutes.

Turn each portion of dough onto a lightly floured sheet of parchment paper, elongating and streching it slightly in the process. Slide a baker’s peel beneath the parchment paper. Lower the oven temperature to 425 F. Slide the parchment paper from the peel onto the baking stone. Quickly spray the oven walls using a plastic spray bottle filled with cold water. Spray again in 5-minute intervals within the first 15 minutes. Allow the dough to bake until it is a deep golden color, about 5 - 10 more minutes.