Ciabbata rolls

 From the Canadian Sourdough Facebook Group

150g active starter

400g water

500g flour

12g salt.

3 sets of stretch and folds; 

bulk ferment until doubled, 

then fridge retard overnight. 

Then when ready to bake I preheated the oven to 450. 

Dumped the dough on a floured surface, stretched into a 1" thick rectangle and cut into 8 pieces. I baked them on parchment paper on a baking tray for 15 minutes. 

I had a small pan of water for steam in the oven as well.