This recipe is listed in baker's yield. You can increase the recipe to however large you want. I did include the measurement in grams for 4 large ciabatta. This recipe will have the charactic large holes & heavy flour top that ciabatta is known for.
This is the traditional, true artisan bread, so no mixer needed! All you need is a large mixing bowl, pastic bow scraper, and a table cloth or cloth napki.
Liquid preferment (also called 'sponge')
67% Bread flour 480g
83% water 600 g
1% instant yeast 7 g
A lovely crust and crumb if I don't say so myself!
I found this recipe over on the Wildyeastblog and it's worth a try for anyone wishing for great results. http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/ I made the greatest crust and crumb of my baking days, with some trials and tribulations. Here are some pics of my bread.
a bastardized batard and some more ciabatta
ciabatta crust and crumb