Directions
Soft, airy ciabatta buns with a thin crust that have a wonderful aroma and the possibility to combine them as breakfast or lunch in many varieties.
Ingredients
500 grams of flour
400 ml cold water
1 gram dry yeast
8 grams salt (1 teaspoon)
Preparation
Add 1 gram of dry yeast to 200 grams of flour and add 200 ml of cold water, mix with a wooden spoon to make the ingredients smooth like dough.
Cover the bowl with plastic wrap and leave in the refrigerator for 2 to 16 hours, or overnight. 
The next day, add 8 grams of salt (one teaspoon) to 200 ml of cold water, mix to dissolve the salt and add this liquid to the fermented dough from the refrigerator. Mix with a spoon to make the ingredients smooth and finally add 300 grams of flour.
Knead the dough by hand (or mixer) for a few minutes until smooth. This dough is sticky because it has high hydration, so you can use a spoon when kneading by hand, but do not add any additional flour.
When you get a smooth structure, transfer it to a bowl greased with oil, grease it with oil on top and cover with plastic wrap to stand at room temperature for 45 minutes.
Then, start with folding method, with wet hands in cold water, lift the dough from the bowl and make four foldings into a ball, then cover with plastic foil.
Repeat this procedure two more times, or a total of three times every 45 minutes. Turn the risen dough onto a floured surface with semolina flour, and sprinkle flour on the surface. 
Using a bread spatula, divide the dough into 4 or 6 pieces, depending on the size of the buns you want, and transfer them to a baking sheet and let them rest at room temperature for 20 minutes, covered with a towel.
Preheat the oven to 220 degrees with a pan of water under the rack, at least 15 minutes before baking the buns. This procedure helps the buns stay moist and crispy at the end. Bake until golden brown.
If baking them in pizza oven, preheat it to 300-350 degrees and bake them for about 2 minutes.
