Rye Ciabatta

• 7 ounces wheat sourdough starter or 200 g wheat sourdough starter
• 1/2 cup fine rye flour or 50 g fine rye flour
• 4 cups all-purpose flour or 500 g all-purpose flour
• 1 2/3 cups water, room temperature or 400 ml water
• 1/2 tablespoon salt or 10 g salt
• olive oil, for the bowl

1. Mix all the ingredients and knead well. Knead in the salt.
2. Place the dough in a greased bowl. Cover with plastic film and let the dough stand in the refrigerator overnight.
3. the next day, gently pour the dough onto a work surface. Fold the dough (basically the way you would a sheet of paper for placing into an envelope) Return to bowl and return to the refrigerator for app 5 hours, repeating the folding technique every hour.
4. Pour the dough onto the work surface. Cut into pieces that are roughly 2 x 6 inches (10 x 15 cm) and place them on a greased baking sheet. Let them rise in the refrigerator for another 10 hours.
5. Preheat oven to 450 deg F (250 deg C). Place the loaves in the oven and sprinkle a cup of water onto the floor of the oven (or use your favorite method for creating steam in the oven). Close the door and reduce the temperature to 400 deg F (210 deg C). Bake fr about 15 minutes.

starter, fine rye flour, allpurpose, water, salt, olive oil

Taken from www.food.com/recipe/rye-ciabatta-516251 (may not work)