In a large bowl combine the 1 1/2 cup of flour, 1/4 tsp of yeast, and 1 cup of water. Mix well with a wooden spoon or rubber spatula. Clean the sides of the bowl and cover tightly with plastic wrap. Let overnight rise for 15 – 20 hours.

In the bowl of a stand mixer or any type of large bowl. Combine the Biga with 2 2/3 Cups of flour, 2 tbsp salt, 1/2 tsp yeast, and cup of room temperature water. Mix the dough yeast mixture with a wooden spoon for several minutes or use the paddle attachment of your mixer. Remember you will be working with a very wet dough.

Now it is time to knead your sticky dough ball. Use the dough hook on medium speed for about 10 minutes. As you knead the dough it will not stick to the bowl the longer you knead the dough. If you don’t have a stand mixer, some hand mixers have dough hook attachments to use. After the dough is finished kneading place the dough ball in a large bowl coated with olive oil. Make a cloth bowl cover with a lint-free dish cloth, cover the bowl, and let the dough have its first rise for 45 minutes.

After the first rise, wet your hands with warm water and stretch and fold the dough every 90 degrees for 7 to 8 repetitions. Watching the video for this step can be very helpful. While stretching the dough, you may notice bubbles forming within it. Be careful not to pop these bubbles, as they will create irregular spaces in the bread that are perfect for holding your favorite sauce. Once you’ve completed this step, cover the dough and let it rise for a second rise for 45 minutes.

Repeat step #3 one more time to complete a third dough rise

After the third rise generously dust your work surface with corn meal. If you don’t have corn meal your extra flour will work fine. Allow your shaggy dough to fall out of the bowl onto your work surface. Next, using two bench scrapers on the side of the dough shape the ciabatta dough into a square. Handle gently and be careful not to pop any bubbles in the dough. Also, try not to touch the top of the dough because this is where most of these bubbles will be. Cut the dough in half with one of the scrapers and form 2 rectangular loaves. Next cover the dough with a lint free towel, and let the dough rest for 30 minutes. During this period more bubbles will form near the top of the loaves.

Now it is time to get the hot oven ready. Preheat the oven to 450 degrees f, and place a cast iron skillet or pot on the bottom of the oven. Be sure this skillet preheats with the oven. Later when we place the bread in the preheated oven we will add 2 cups of ice to the skillet to create a steam for the bread to begin its cooking process. This is what creates the crunchy crust of the homemade ciabatta bread.

After the dough has rested for 30 minutes, prepare a piece of parchment paper that is well-dusted with cornmeal or flour. Use your scrapers to transfer the dough onto the parchment paper. Then, slide an inverted baking sheet underneath the parchment. If possible, spray the dough with a light mist of water, and place the baking sheet in the oven. Next, add 2 cups of ice to the heated skillet and close the oven door immediately.

Let the rustic bread bake for 20-25 minutes or until the bread is golden brown. Remove from the oven and let cool for 3 minutes before cutting the bread. If you don’t let the bread cool enough it will be gooey in the center.