Mini Ciabatta Loafs

 Makes 4 larger or 6 smaller mini ciabattas.

• 400 g bread flour
• 320 g water
• 8 g salt
• 4 g instant yeast
• 13 g olive oil

Overnight

1. Mix everything until shaggy and very sticky.
2. Rest 30 minutes.
3. Do 3 sets of stretch-and-folds, 30 minutes apart.
4. Cover and refrigerate 8–16 hours.
5. In the morning, rest at room temperature 45–60 minutes.
6. Turn onto a very well-floured surface and gently stretch into a rectangle.
7. Cut into 4 or 6 pieces. Don't reshape or deflate them.
8. Proof 45–75 minutes.
9. Dust a rectangular pan with cornmeal.
10. Bake at 425°F for 18–22 minutes, covered for first 10 minutes.