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Mix the starter and water together.
Add the flour, oil, and salt.
Mix till shaggy.
Cover for 30 minutes.
Do 1 set of stretch and folds.
Cover for another thirty min.
Repeat till you’ve done 4 sets of stretch and folds over a 2 hour span.
Do a few coil folds during the 3rd and 4th set.
Once you’re done with your stretch and folds cover and set aside for 4-6 hours tills it’s almost doubled in size.
At this point you can cut and bake or you can refrigerate for 12 hours to develop more flavor and a better crumb.
Once ready to bake cover the surface of the dough in flour and the counter.
Flip the dough and shape using wet hands.
Cut with a flour dusted bench scraper and transfer to a parchment sheet.
Preheat the oven with a metal sheet pan in it to 450F.
Before baking place a metal pan with boiling water in the bottom of the oven.
Transfer the parchment paper with ciabatta to the preheated sheet pan and bake for 18-25 min till golden brown.
Cool before slicing.