Ciabatta baked on a wood pellet grill

Mix a highly hydrated dough at 80% water; knead 12 minutes at low speed.

Dust flour over the dough and the work surface, form into a ball and let rise an hour or until doubled, then refrigerate.

Before bed, punch down to remove some gas and refrigerate overnight.

Flatten gently and shape into a rectangle without folding. Set on an upside-down baking tray or couche dusted generously with flour and fine semolina or cornmeal; rise 2 hours covered.

Bake 35 minutes on a wood pellet grill or in the oven.