225g bread flour
112,5g all-purpose flour
112,5 white spelt
360g water (80% hydration)
100g starter (22%)
12g salt (2,7%)

Pour water and combine it with the starter. Add salt and mix.
When the starter has completely combined with water, add the flour and mix with a spoon. Cover and leave for 30 minutes.
Then, make folds every 30 minutes, repeating 5 times. After each fold, let it rest for half an hour. I fermented it at 27°C.
After the final fold, transfer the dough to a container with a flat bottom. Leave it at room temperature for an hour, then refrigerate overnight. (For this ciabatta, I used cold fermentation at 2°C for 27 hours.)

In the morning, remove the container, sprinkle the dough with flour, and dust the work surface as well. Carefully turn the container over, placing the dough on the table.
Sprinkle the dough with flour and shape it into a rectangle. Divide it into portions for ciabatta. Carefully transfer each portion to a baking sheet, cover with a towel, and let them rest for an hour.
Heat the oven to 250°C and place a tray with water on the lower level.
Bake for 10 minutes at 250°C, then reduce the temperature to 230°C and bake for another 10 minutes.
After baking, let the ciabatta rest and cool on a wire rack.