I used Cook’s Illustrated’s ciabatta recipe with the following modifications:
I added two tablespoons of olive oil to the dough because I couldn’t understand why it was left out of their recipe in the first place. Ciabatta without olive oil? Weird. The biga rested at room temperature for 8 hours and then into the fridge for 12.
The bread came out pretty tasty. What do you think? How’d I do?