Ciabatta bread uses a very high hydration (lots of water) dough. A sticky dough like that is a perfect fit for a no-knead bread. All there is to it is folding and waiting. Without further ado, let's get a starter going:
First, we measure typo 00 flour:
Put it in the container and measure an equal amount, by weight, of water:
Then, we sprinkle a tiny bit of active dry yeast in the water:
Let it sit for ten minutes, then stir it to get this:
Add the yeasty water to the flour:
And mix it until the flour absorbed all the water:
We let that sit on the countertop covered overnight.