CIABATTA

Ingredients:
2 c starter
1 c warm water
3 c flour
1 tbsp olive oil
1-1/2 tsp salt

Procedure:
Combine starter, water, flour to bowl, mix and cover
Place in oven, leaving oven light on and door open for about 12 hours or so
Stir, remove 2 c starter to sour dough pot and return to refrigerator
Put remaining flour / water mixture in mixer, add olive oil and salt.
Pam mixing paddle and mix until dough begins to leave sides of bowl.
Pam dough hook and kneed dough about 8 minutes to develop gluton
Cover with plastic wrap, place in oven and let double in bulk (might take
1-1/2 hours or longer).
Pam (with flour) large cookie sheet.
Turn onto floured work surface, divide in half, form into an irregular oval about 9 inches long.
Put each half onto cookie sheet, cover with damped kitchen towel, place back in oven until
doubled in bulk (about 1-1/2 to 2 hours)
Gently remove cookie sheet from oven and preheat oven to 425 F (325 F in my oven)
Bake about 20 minutes
Cool.