Favorite ciabatta recipe so far, apart from the added yeast, which I cut in half increasing the fermentation time. Next time around I'll try to elimiated it complety.
Levain: equal parts flour, water starter (Ischia).
Flour 100% (39.6% Caputo 00, 39.6% KAAP, 21% KAWhite WW)
Levain 55% (100% hydration)
(Final hydration 77.6%)
4 hours @65F bulk, 8 hours in the fridge around 1.5 hours RT in loaves.
The rounds were baked on a stone covered by a stainless bowl. The free-form Ciabattas were baked without steam...just replaced the oven glass
Since I don't own a mixer I mixed the dough by hand with some additional stretch and folds. Following Ken Forkish's technique http://www.youtube.com/watch?v=HoY7CPw0E1s
Excellent flavor with only a slight tang.
I'm suprsed how well the free-forms turned out considering the lack of steam and being a bit over done.