Easy Ciabatta Bread

Place the flour and salt in a large mixing bowl, and whisk to combine.

Sprinkle the yeast over the warm water and stir to combine.

When the yeast mixture looks foamy (after about 5 minutes) stir it into the flour mixture (it will be very dry).

Add the cool water, a little at a time, stirring after each addition. (Once all the water has gone in, the dough will be very wet and sticky.)

Cover with plastic wrap and allow the dough to rest at room temperature for 30 minutes.

Fold the dough over on itself: top to bottom, bottom to top, left to right, then right to left.

Cover and rest for 1 hour, then repeat the folding process one more time.

Cover and rest for 1 more hour.

Scrape the dough onto a parchment-lined baking sheet, and pat it into a rectangular shape (for a loaf), or divide it into 6 equal portions and shape each into a small square or rectangle (for rolls).

Cover lightly with oiled plastic wrap and allow to rise at room temperature for 30 to 45 minutes, or in the refrigerator overnight.

Preheat the oven to 475 degrees F and place an empty oven-safe dish on the bottom rack.

Mist the unbaked bread with water and place it in the center rack of the oven.

Pour about 2 cups of water into the empty dish and bake until the bread is brown & crusty, makes a hollow sound when tapped, and registers an internal temperature of 190 degrees F (approx. 35 to 45 minutes).