In the bowl of your stand mixer, add all of your ingredients and mix on low-med for 10 minutes with the dough hook attached. I find it easiest to use the dough hook before attaching it to the machine to stir all the ingredients so they form a rough dough before attaching and letting the stand mixer mix.
After 10 minutes, cover the bowl with a tea towel to rest for 20 minutes.
Wet your hands, and perform stretch and folds. Tuck your wet fingers under the dough at the 12 o'clock position and pull the dough up towards you, then fold it over towards the 6 o'clock position. Turn the bowl a quarter turn and repeat 3 more times for a total of 4 stretch and folds. Cover the bowl.
Repeat the stretch and folds two more times each 20 minutes for a total of 3 sets over one hour. After the third set, cover the bowl and allow the dough to proof for another hour.
Line a baking sheet with parchment or a silicone mat and flour generously.
Turn the dough out onto the floured baking sheet and pat out into an 8x10 inch rectangle. Lightly flour the top of the dough.
Using a bench scraper, cut the dough lengthwise into two 4x10 inch rectangles.
If you are making loaves, shape the loaves to give them space from each other. If you are making rolls, cut each rectangle into 4 rolls creating 8 ciabatta rolls.
Lightly flour any sticky spots and cover with a clean tea towel or proofing cover for 30-60 minutes.
While your dough proofs, preheat your oven to 450°F. If you have a baking stone, I would place this in the oven and bake your bread on the baking stone. If not, it is fine to bake on your baking sheet.
Optional: Place a cast iron pan in the bottom rack of your oven while it preheats. As the rolls go in the oven pour a handful of ice cubes into the cast iron to create steam. This will help the exterior of your rolls to be extra crusty.
Lightly mist your rolls with water from a spray bottle before they go into the oven.
Bake your rolls on the center rack of your oven for 18-20 minutes until golden brown.
Remove from the oven and transfer to a wire baking rack for cooling. Ciabatta will keep fresh in an airtight container for 2-3 days. Enjoy!
