Ciabattas from Jane Lee

Ciabattas from Jane Lee
https://www.facebook.com/groups/platepalate/permalink/902980076422960/

Here's the recipe and steps for ciabatta. 

Ciabatta 

Preferment - PART A 
1. Plain Artisan Flour - 150g
2. Water - 100g
3. Instant Yeast - 1g
4. Salt - 3g
Total weight: 254g
Mixed all above well leave it in room temperature for 2 hours and follow by in the fridge for overnight after u cling wrap them 
============================

Main dough - PART B 
1. Plain Artisan Flour - 450g
2. Cold water - 395g
3. Instant Yeast - 5g
6. Salt - 9g
7. Preferment - 254g 
============================
STEP 1 
Mix ingredients A + B except the chocolate chips.
Combined all in mixer at SPEED 1 for 5min then SPEED 2 for 3min and check for window pane.

STEP 2 
Take out the whole dough and let it rest for 1 hour for fermentation.

STEP 3 
Stretch and fold and rest for 2 hours - 1st round
Repeat this for 3 times with interval of 1hour. 

STEP 4 
Sprinkle lots of flour on d table top and pour the dough on the floured table top. 

Cut them into about 6 rectangular a and covered with towel. 

Knead to the final shape U want and proof for 1hour. 

STEP 5 
Bake for 220deg for 25min 

NOTE:
1. Please note that this is a very sticky dough. 
2. This ciabatta is part of artisan bread making and not the usual way like Chinese bread making 
3. Kindly adjust the temperature as per your oven.