ragtimerye

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