Sea Salt Ciabatta
An open-crumb Italian table bread with a blistered crust and the pull of slow fermentation.
Mix starter, flour, and water; rest 40 minutes; add salt with a splash of water.
Stretch and fold every 30 minutes for 3 hours; bulk-rise until doubled.
Tip onto a floured cloth, shape into two slipper loaves, proof 45 minutes.
Bake at 475 degrees F with steam for 22 minutes until amber and hollow-sounding.
Cook the rest of the section
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