Wheat Sourdough Ciabatta

Mix the wheat starter, flour and 350 ml of cold water. Cover with plastic wrap and place in a cool place for 40 minutes.

Add salt and a little cold water. Continue kneading, gradually adding water. Let the dough rest periodically in a cool place for 5–10 minutes. Kneading will take about 30 minutes total. The finished dough should stretch well and not tear.

Add olive oil and mix it into the dough. Transfer the dough to a container greased with oil. Cover with plastic wrap, a lid, or a damp towel and let it rest for 30 minutes.

Fold the dough. Take one edge, stretch it upward and connect it to the opposite edge. Rotate the container 90 degrees and repeat. Continue folding from all four sides. Cover and let rest for another 30 minutes.

Repeat the folds every 30 minutes over 4 hours. The dough will increase in volume and puff up, so the final folds will be more difficult.

Generously dust the table with flour and carefully place the dough on it. Stretch it slightly, shaping it into a rectangle. Dust with flour and cut into three equal parts. Dust the cut edges with flour as well.

Line a baking sheet with a linen kitchen towel and sprinkle it generously with flour. Carefully transfer the pieces of dough onto the towel, separating them with folds. Cover with a second towel, sprinkling it with flour, so the bread doesn't stick. Leave for 1 hour.

Prepare the oven. Place a baking sheet in the middle, flipped upside down. Put a heat-resistant container with water for steam on the bottom. Preheat the oven to the maximum possible temperature.

Transfer the ciabatta to parchment paper or a silicone mat and place in a preheated oven. Bake for 7 minutes.

Remove the container of water from the oven and reduce the temperature to 220 degrees. Bake for another 10–15 minutes. Transfer the finished ciabattas to a wire rack and let them cool completely.