Chef John's Easy Ciabatta Bread

Combine the white and wheat flour in a large mixing container. Introduce salt, yeast, and water into the bowl and blend until a cohesive, wet dough forms after approximately 5 minutes of mixing. Ensure the ingredients are well incorporated by scraping down the sides of the bowl. Cover the bowl with a layer of foil to maintain humidity and promote even rising.

Allow the dough to rise at room temperature for 18 hours, avoiding overly warm conditions. This prolonged rising process will contribute to a more complex flavor profile.

Use a flat, wide utensil such as a spatula to gently press down on the dough and fold it over several times, releasing any trapped air.

Prepare a baking sheet by lightly coating its surface with olive oil and sprinkling it generously with cornmeal, providing a non-stick foundation for the dough.

Sprinkle water onto a flat surface and position a sheet of plastic wrap on top, securing it in place with the damp surface. Lightly dust the plastic wrap with flour to prevent sticking, then carefully transfer the dough onto the floured surface. Repeat this process by sprinkling flour on top of the dough, ensuring it is evenly coated.

Using your hands or a flat utensil, gently stretch and pull the dough into a long, rectangular shape measuring 12 to 15 inches in length. Bring the plastic sheet over the prepared baking sheet and flip the dough into position, reshaping it if necessary. Dust with flour to prevent sticking, then cover the dough with a light dry towel.

Allow the dough to rise for approximately 2 hours, during which time it will expand and become more pliable.

Preheat your oven to 425 degrees F (220 degrees C), a temperature that will facilitate the Maillard reaction and promote browning.

Bake the dough in the preheated oven for 35 to 45 minutes, or until it reaches a nicely browned color.