Make the poolish: In a large bowl, whisk together the 50 grams flour and the 2 grams (½ teaspoon) instant yeast. Add 50 grams water and stir with a spatula until combined. Cover the bowl with a tea towel or cloth bowl cover and set aside for 3 to 4 hours or until the dough’s surface is dimpled with holes.

Make the dough: To the bowl of the poolish, add the water. The sponge should release from the bowl and parts of it, if not all of it, will float. Add the salt and stir briefly. Add the flour, and stir until you have a wet, sticky dough ball — dough will be very sticky. Cover with a tea towel or cloth bowl cover and let sit for 30 minutes.

Stretches and folds: With wet hands, grab one side of the dough, and pull up and to the center. Rotate the bowl a quarter turn, and repeat the grabbing and pulling. Do this until you’ve made a full circle. Cover the bowl. If time permits, repeat this process three more times at 30-minute intervals for a total of 4 sets of stretches and folds over the course of two hours.

Let it rise: Transfer the dough to a straight-sided vessel, if you have one, or leave it in the bowl if you don’t. Cover the vessel with a towel and let rise until doubled in volume. Punch down (deflate) the dough. Return the dough to the vessel, cover it with an airtight lid, and transfer it to the refrigerator immediately for at least 12 hours.

Portion, shape, and proof: For Ciabatta Loaves: Turn the dough out onto a work surface. Using a bench scraper or your hands, shape the dough into a tight ball; then use the bench scraper to divide the dough in half. Sprinkle your countertop liberally with flour. Place the balls top-side (smooth side) down onto the flour. Cover with a tea towel and let rest for 2.5 hours.

For Ciabatta Rolls: Sprinkle a work surface with flour. Turn the dough out onto the work surface, sprinkle the dough with more flour, and pat it into a rectangle. Using a bench scraper, divide into 8 portions. Transfer each portion to a parchment-lined sheet pan, cover with a tea towel, and let stand for 2.5 hours.

Preheat the oven: After the dough has proofed for 2 hours, heat the oven to 425ºF.

Bake: For Ciabatta Loaves: When the dough has finished proofing, gently flip each ball over. Then use both hands to stretch each ball out gently into a rectangular shaped 'slipper'. Transfer to a parchment-lined sheet pan. Transfer the pan to the oven and bake for 20 – 25 minutes or until the loaves are golden all around.

For Ciabatta Rolls: Remove the towel, transfer the pan to the oven, and bake for 20 – 25 minutes, or until the loaves are golden all around.

Cool: Remove pan from oven. Transfer ciabatta rolls to a cooling rack. Let cool for 20 to 30 minutes before slicing.