Ciabatta

Steps

1. In a large bowl, combine cold water, olive oil, yeast, and sugar. Stir until yeast dissolves.
2. Add flour and salt to the yeast mixture.
3. Knead the dough with a dough hook for 8-10 minutes until a good gluten structure forms.
4. Grease a proofing box with olive oil.
5. Place the dough in the box, cover, and let rest for 30 minutes.
6. Stretch and fold the dough: oil your fingers, lift one side up and fold it over the rest of the dough. Repeat on all 4 sides. Cover and rest for another 30 minutes.
7. Repeat the stretch and fold process, then rest again for 30 minutes.
8. After a total of 90 minutes, perform a coil fold: oil your fingers, lift the dough from the middle so it hangs and stretches on both sides, then fold it under itself into a rough ball shape. Turn the dough 180 degrees and repeat the fold.
9. Cover and let the dough rest for 1 to 1.5 hours, until it has clearly doubled in size.
10. Preheat the oven to 230°C (446°F) top/bottom heat. Dust the top of the dough with flour while still in the box.
11. Slide the dough onto a baking sheet lined with parchment paper and dust with flour again.
12. Using a dough scraper, divide the dough into 2 pieces without pressing or kneading, to preserve the air bubbles.
13. Place the loaves on the second rack from the bottom in the oven. Immediately add ice cubes to the bottom of the oven and close the door. Bake for 25-30 minutes.
14. Let the ciabatta loaves cool on a wire rack before serving.