Mix the levain together about 3-4 hours before mixing the dough. Take 65 grams of ripe starter and feed it with 65 grams flour and 65 grams water. Mix and cover with plastic wrap. I like to mix this in a liquid measuring cup to watch how much it grows. Once the levain has doubled in size, is rounded on top and just before it starts to go back down is the ideal time to make the ciabatta dough.Note: Ripe, bubbly, active sourdough starter can be substituted for the levain in this recipe if desired.

Fermentolyse: Use a kitchen scale to weigh the ingredients and mix together in a large bowl. Mix together the ripe levain, water and bread flour. Let sit for 30 minutes to 1 hour.

Add Salt: Weigh 20 grams of salt in a small container. Add the salt to the dough mixture and use your hands to stretch the dough, incorporating the salt as you go. This is a very wet dough. It is helpful to get your hands wet before handling the dough.

Coil Folds: To develop the dough, perform a series of coil folds over the next 2 hours. To coil fold: Reach on both sides of the dough and pull up, forming a coil with the dough. Don't let the dough rip. Turn the container and repeat the process on a different side of the dough, performing 2-3 coil folds as the dough strengthens. Repeat this process every 15-30 minutes for a total of 4-6 times.

Bulk Fermentation: Cover the dough and let rise at warm room temperature (about 78 degrees) for about 2 hours. If your kitchen is cooler, let the dough rise a little bit longer.

Cold Bulk Fermentation: Place the ciabatta dough in the refrigerator overnight or for up to 24 hours before baking.

Shape Rolls: Line two baking sheets with parchment paper. Dump the cold dough out onto the counter. Wet your hands and cut twelve pieces of dough using a bench scraper. Place each piece of dough on top of the parchment paper leaving some space between each roll.

Proof the Rolls: Sprinkle a little flour over the top of each roll and use your hand to spread the flour on top of the roll (this keeps a kitchen towel from sticking to the rolls). Place a kitchen towel over the top of the rolls and let them rise at warm room temperature (78 degrees F) until puffed up, about 2 hours. They won't double in size.

Bake: Preheat oven to 475 degrees Fahrenheit. Place a baking sheet with about 1 cup of ice cubes on the bottom rack of the oven (don't let the ice touch the hot oven glass). Quickly slide the pan of rolls into the oven. Bake rolls for 20 minutes. Let cool completely before slicing and enjoying!