Homemade Ciabatta Bread

Bahan-bahan (8 porsi)

• 1 cup (130g) bread flour (I use this), spooned & leveled
• 1/8 teaspoon active-dry or instant yeast
• 1/2 cup (120g/ml) room-temperature water (about 70°F (21°C))
• 1 teaspoon (3g) active-dry or instant yeast
• 1 cup (240g/ml) warm water (about 100–110°F (38°–43°C))
• 2 and 1/2 cups (325g) bread flour (spooned & leveled), plus more as needed
• 1 and 1/2 teaspoons (8g) table salt
• olive oil, as needed for coating hands and spatula