Ciabatta Bread

In a large bowl add flour, salt, yeast, and water. Mix together until all ingredients are incorporated. (The dough will be wet.)

Cover with plastic wrap and set in a warm, dry area for 16-24 hours.

When ready, use a spatula to fold the dough over a few times inside of the bowl.

Liberally flour a work surface and pour out the dough onto the floured surface. Use your hands to divide the dough into two equal-sized pieces.

Line two baking sheets with parchment paper and sprinkle both with cornmeal. Using a bench scraper and your hand (or just using both hands), lift one of the halves of dough over one of the lined baking sheets. Let the middle of the dough sag and touch the parchment and fold in each side. Then, shape the dough into a rectangle (approximately 8x4-inches). Repeat with the other half of the dough onto the second prepared baking sheet.

Sprinkle a little flour over the loaves and loosely cover them with plastic wrap. Let the dough rise again (about 1 hour).

When ready, preheat the oven to 425°F.

Bake the loaves for 22-25 minutes. The bread is done when tapping on the loaves result in a hollow sound. Let cool completely before cutting and serving.