SOURDOUGH CIABATTA

3 1/2 cups bread flour

1/2 cup ripe starter

1 1/2 cups water

2 teaspoons salt

2 teaspoons olive oil

Mix flour, starter and water until dough is formed.  Cover with lid for 1 hour.

Add salt and olive, perform 4-8 stretch and folds to combine.  

Cover with lid and allow to rise by 50%.  Place container in fridge overnight or up to 3 days.

Place dough on floured work surface and allow to rest for 30 minutes before gently stretching out into a large rectangle.

Flour top of dough and cut into 8 equal rectangles.  Place rectangles on a parchment lined sheet pan and cover with plastic wrap or towel and allow to rest for 1 hour.

Bake at 450º for about 30 minutes.

Allow rolls to rest for about 30 minutes before cutting.

*I added a glass casserole dish filled a little less than half way with water to the bottom rack of The oven under the rolls while they baked to give a little steam.

I love these 2 quart camber containers!  Find them here

This sandwich was AMAZING!  Spread mayo on both halves of ciabatta and drizzle on sub dressing.  Add peppered salami, capicola, mozzarella or provolone, onion, tomato and basil.

I love to make a pan of these, slice in half, wrap in plastic wrap and then foil.  Place in a gallon bag and freeze.  Take one out as a time as needed and toast lightly to make a sandwich.

My all time favorite sub is the Italian from Firehouse - I saved this photo so I could put all of the same ingredients on my ciabatta rolls at home.  I usually spread mayo on both slices of bread and drizzle with sub dressing and then pile on the meats, cheese and veggies.  Sooooo good!