Ciabatta with Liquid Levain

Prepare the mise en place for the liquid levain.

To make the liquid levain, combine the bread flour and water with the culture in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 75°F (25°C) for 12 to 14 hours.

When ready to make the final dough, p