Ciabatta rolls (ciabattina)

Mix the biga of bread flour, a small amount of instant yeast and water briefly into a shaggy mass; cover and leave 12 hours (above 75F, six hours at room temperature then six in the fridge).

Whisk the flour, salt and yeast together, then add the water and biga and mix by hand with a spatula, scraping out dry flour, until it forms a ball around the spatula; keep mixing four to five minutes to a smooth, soupy, highly hydrated dough.

Cover and rise one hour until bubbly and nearly doubled.

With an oiled scraper, fold the dough up and over itself all around the bowl three to five times.

Rise again an hour to an hour and 15 minutes.

Sift flour generously onto the work surface, pour out the dough, and stretch it with the fingertips into an even square.

Divide into eight pieces; set each on the baking sheet, folding it slightly under itself into a square.

Cover with kitchen towels and proof 40 minutes to an hour until visibly puffy.

Put a 9 by 13 pan of ice cubes in the bottom of the oven for steam and bake at 450 about 18 to 22 minutes until lightly browned, to an internal 205F.