Ciabatta...A high hydration challenge for new bakers

So let's talk ciabatta. The wonderful "Italian Slipper" as it is known. Characterized by large holes and a soft, airy crumb. The high hydration dough can make it extremely difficult to work with and shape. Ciabatta is one of the ultimate challenges for a new baker like me. Yet I was persistent. My first loaf came out of the oven looking AMAZING but had a crumb like store bought sandwich bread and tasted....well...like cardboard. Attempt number two resulted in a decently open crumb and much improved taste, but still lacked what I was searching...no...questing for. Fast forward to when college lets me try for a third time. SUCCESS!!!! Taste was spot on, the holes were almost too big. There is still significant progress to make, but I feel like I'm finally on the right track.

Sponge:

200g bread flour

2tsp instant yeast

200g water

Main recipe: 

500g bread flour

360g water

14g salt

2Tbsp extra virgin olive oil

Steps:

1. 3 hour autolyse with sponge

2. Combine the rest of the ingredients and mix, let rest for one hour

3. 5 stretch and folds, 30 mins apart

4. Divide and shape

5. Let proof on a baking sheet for 30 mins

6. Preheat oven to 450 with a tray of water on the bottom shelf

7. Bake until golden and the bottom sounds hollow when you tap the bottom (took me about 35 minutes for 3 loaves at the same time).

Let me know if you try this recipe, I'd love to know how it turns out! And see photos below!