Ciabatta

Normal	10 Loaves	20 Loaves
500 g	3333 g	6666 g	Bread Flour
475 g	3167 g	6333 g	Water
10 g	60 g	120 g	Yeast
10 g	50 g	100 g	Salt

Using the paddle of the mixer mix all ingredients until combined, let it rest for 10 minutes.
With the paddle, beat the tar out of the batter, it will start out like pancake batter but in anywhere from 10 to 30 minutes it will set up and work like a very sticky dough. You’ll know it’s done when it separates from the side of the bowl and starts to climb up your hook/paddle and just coming off the bottom of the bowl. I mean this literally about the climbing, I once didn’t pay attention and it climbed up my paddle into the greasy inner workings of the mixer. It was not pretty! Anyway, it will definitely pass the window pane test.
Place into a well oiled container and let it triple! It must triple. For me this takes about 2.5 hours
Empty on to a floured counter (scrape if you must, however you gotta get the glop out).
Shape and spray with oil and dust with lots o’ flour.
Let them proof for about 45 minutes, which gives you enough time to crank that oven up to 500F.
After 45 minutes or so the loaves should be puffy and wobbly, now it’s iron fist, velvet glove time. Pick up and stretch into your final ciabatta shape (~ 10” oblong rectangle) and flip them upside down (this redistributes the bubbles, so you get even bubbles throughout), and onto parchment or a heavily floured peel. Try to do it in one motion and be gentle, it might look like you’ve ruined them completely, but the oven spring is immense on these things.
Turn the oven back to 450 and bake for about 20 minutes. These can be a little darker because of the hydration level, so don’t be afraid to leave them in a little longer.