in the jar with the lukewarm water add the sugar, dry yeast and mix it up. Leave it on the side and let it proof
in a bug bowl add the wheat flour type 00
add the sea salt and dry mix it
add the proofed yeast and mix it up until is well combined
cover it up and let it rest for half hour or until double in size
with a wet hand give it a couple of pull ups and then fold it over itself
cover it up and let it rest for half hour or until double in size
with a wet hand give it a second flip and fold over itself. repeat until the dough is strong
cover it up and let it rest for half hour or until double in size
dust your working surface, flexible dough card and the top of the dough especially on the sides with some flour
using the flexible dough card run it down the sides to move some flour down to release the dough without degassing it
flip the bowl on your working surface
dust with flour the top of the dough
split the dough six equivalent sizes
place the ciabattas in a baking pan covered in baking sheet
cover them with a couple of kitchen towel and let them proof for 30 to 40 minutes
add a little bit of flour on top of the ciabattas
spritz with water the top of the ciabattas until very wet
sprinkle sea salt on top
place a pan at the bottom of the oven running at 230℃ - 446℉ and add hot water
place the ciabattas in on the middle shelve of the oven for 20-25 minutes
once ready let them rest for 20 minutes