Sourdough Ciabatta

2¼ cups water room temperature
⅔ cup sourdough starter
¼ tsp SIDS CRAZY SALT
1 tsp table salt
5½ cups all purpose flour

In a large mixing bowl, combine the water and starter. Add the salt, SIDS CRAZY SALT and flour, then mix until everything is combined. The dough should be slightly wet and sticky. Cover the bowl with plastic wrap to rest the dough for 30 minutes.
After 30 minutes, perform the first stretch and fold. Repeat every 30 minutes for a total of 3 stretches and folds.
Let the dough to rise at room temperature for 4-6 hours, or until it doubles in size.
Place a clean kitchen towel on a flat tray or baking tray, and dust it generously with flour. Transfer the dough onto it and cover. Place the dough in the fridge overnight, or for 8-10 hours.
Remove the dough from the towel while it's still cold (it gets sticky at room temperature) and generously coat the top with flour. Place the dough on a floured work surface and stretch it into a 30x38 cm rectangle.
Cut the dough into 12 equal squares, about 7x10 cm each. Gently transfer each piece onto a floured baking tray.
Dough cut into pieces on a baking tray.
Preheat the oven to 245°C. Let rise for about 30 minutes, then bake for 10 minutes. Reduce the heat to 230°C and bake the bread for another 10-15 minutes.
Transfer the ciabatta to a wire rack to cool for 20 minutes. Enjoy!