Feed your levain: Build your levain at 1:1:1 — equal parts starter, flour, and water by weight. Let it peak at room temperature, about 5 hours.

Start autolyse: About 1 hour before your levain peaks combine 303 g cold water and 400 g bread flour in your mixer bowl. Mix until no dry flour remains. Cover and rest for 1 hour.

Calculate your bassinage water: Once autolyse is done, prepare your 8 g olive oil and 45 g bassinage water at the correct temperature based on your dough temp calculation. Set aside.

Once the levain is at peak and the autolyse is complete add 80 g active levain, and 7 g salt to the mixer bowl.

Mix on low: Using the Ooni Halo Pro spiral mixer or your mixer mix on low speed for about 5 minutes until everything is combined.

Increase speed: Increase to medium speed and knead until the dough is smooth and gluten is almost fully developed.

Slowly drizzle in 8 g EVOO with the mixer running until well combined.

Bassinage: Once the dough is almost fully developed slowly pour in the 45 g bassinage water with the mixer running.

Continue mixing until the dough is super smooth, fully combined, and a very thin translucent windowpane can be formed.

Transfer: Lightly oil a square or rectangular container. Transfer the dough, cover, and let it fully relax.

Coil folds: Once fully relaxed perform your first coil fold — lightly wet hands, lift the center of the dough up and let it fold over itself, rotate 90 degrees and repeat all the way around.

Repeat every 40 minutes or so whenever the dough looks fully relaxed again.

Bulk ferment: Cover and let the dough bulk ferment until it has risen around 70-80%. Transfer to the fridge at 36-38°F for around 17 hours.

Preheat: The next day preheat your oven to its highest temperature — 500°F with your baking stone and lava rocks inside. Preheat for at least 1 hour before baking.

Rest the dough: Remove the dough from the fridge and let it sit in the container at room temperature for 30 minutes.

Prepare your surface: Generously flour your work surface and prepare your couche — dust it well with flour.

Divide: Flour the top of the dough generously. Use a plastic bench scraper and run it around the edge of the dough to help it detach. Flip the container over and let the dough fall onto your work surface.

Gently straighten the edges into a rough rectangle without working the dough too hard. Using a metal bench scraper divide into 6 equal pieces.

Proof on couche: Carefully transfer each piece to the prepared, floured couche. Create walls between each piece using the couche fabric to support the sides and prevent them from spreading into each other. Cover and let proof until nicely puffed, about 30 minutes.

Transfer and bake: Gently transfer the ciabatta pieces to your non-stick parchment with space between them. Using a pizza peel or baking peel slide the parchment onto the hot baking stone. Immediately pour the boiling water over the lava rocks and close the oven door.

Cool: Transfer to a wire rack and cool for at least 30-45 minutes before cutting.