Night before: In a container, add yeast to water, add flour, whisk all together, form as uneven ball, cover the lid, let the biga ferment at room temp till next morning.

Next morning: Mix water, all biga, dry instant yeast, salt and all flour. Mix on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 5-6 minutes until well incorporated. Add extra water little by little.

Oil the container with olive oil, transfer the dough into the container, close the lid. Leave to rest for 30 minutes at 78-82F /26-28C.

Wet your hands and perform 1st stretch and fold.

Perform 2nd stretch and fold.

Perform 3rd stretch and fold.

Perform 4th stretch and fold and let the dough rest for 30-45 min.

Generously sprinkle with flour on the table and dough, turn container on the floured surface.

Fold the dough in half, divide the dough in 2 equal parts, sprinkle more flour on top and all around ciabattas.

Transfer each shaped dough onto a proofing couche. Cover ciabattas with kitchen towel. Let them proof for 30min to 1 hour.

Preheat oven to 500F with baking stone inside and iron tray on the bottom rack for 1 hour.

When the oven is hot and ciabattas are proofed enough, flip them over on parchment paper.

Prepare 10 ice cubes.

Transfer ciabattas onto the baking stone, dump the ice cubes into the tray and put it on the bottom rack, close the oven door.

Bake for 10 minutes.

Lower the temperature to 475F, open the oven door, remove the tray with excess water. Bake for 15 more minutes.

Let your ciabattas cool down.