In the bowl of an electric mixer, add the starter if using or the yeast to the warm water and stir or whisk to combine.
Add the remaining ingredients.
Using the dough hook, mix on low speed until it starts to form a dough. Increase the speed to med-hi and mix for about 10 minutes. By the end of kneading, the dough will look smooth and creamy with a glossy shine.
Cover and let rise at room temperature for 2-3 hours.
Dust your work surface heavily with flour. Set two sheets of parchment near your work surface and dust them with flour.
Scrape the dough out of the bowl onto the flour, taking care not to deflate it too much. Dust the top of the dough with more flour. Using a pastry scraper or pizza wheel, cut the dough in two pieces.
Use your bench scraper to gently fold the edges in and in one swift motion flip the dough over, putting it down on the parchment. Repeat with the second piece and flour the tops of the loaves generously.
Let rise, uncovered for 30-40 minutes while you preheat the oven to 500˚F with the pizza stone or a baking sheet, making sure it is on the lower rack with plenty of room above.
When ready to bake, slide the loaves, still on the parchment, onto a pizza peel or baking sheet. Transfer them to the oven to cook, sliding the loaves one at a time onto the stone or baking sheet. Bake for 20-30 minutes, until puffed and golden brown. Slip the parchment out from under the loaves and cool completely before eating.
Notes
*if you dont have a starter just use the yeast and be on your way, if you do but like me were unsure of its viability as the only raising agent use both, the starter for flavor, the yeast for rising.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/ciabatta-2/