Dough Starter:
1/2 cup warm water
1/2 teaspoon dry active yeast
1 cup flour

Ciabatta Dough:
2 cups plus 2 tablespoons warm water
1 teaspoon active dry yeast
Dough starter
4 cups flour
2 teaspoons kosher salt

To Make the Dough Starter

Prepare the dough starter by dissolving the yeast in the water in a medium sized bowl.
Stir in the flour, you will have a thick paste-like dough.
With a spoon, stir the dough about forty or fifty times.
This will help to build the gluten in the dough.
Cover and let sit for at least 8 hours or overnight.
After the dough starter has sat for the given time, it should have big buggles on the top of the dough.

To Make the Ciabatta Rolls

Prepare the Ciabatta dough by dissolving the yeast in the water in the bowl of a stand mixer.
Using a flexible pastry scraper or spatula, scrape the dough starter into the yeast water mixture.
Break up the dough start into blobs of dough.
Add the flour and salt, and stir until you have a thick, wet dough.
Rest for 10-15 minutes.
Attach a dough hook to the stand mixer, and start to mix and knead the dough for 15 minutes on medium speed.

Note: Keep a careful eye on the mixer so it does not start to move off the counter.
About midway through mixing, the dough will start to pull away from the sides of the bowl and climb around the dough hook.

If this does not happen, simply speed up your mixed a notch.
You may also need to stop the mixer and scrape the dough from the dough hook.
After 15 minutes, the dough should be smooth and shiny.
If not, simply mix for a few more minutes.
Remove the dough hook and scape any dough attached to the dough hook into the bowl.
Cover the bowl and let the dough rise in a warm spot for 2-3 hours, until the dough has tripled in volume.
Line two baking sheet pans with parchment paper.
Dust a work surface with a good amount of flour.
Using a pastry scraper or a spatula, carefully scrape the dough onto the floured surface.
Dust the top of the dough with a bit more flour.
Gentyl pat the dough into a rectangle. Using a pastry scraper, cut the dough into 12 rolls about the same size.
(Roughly 4 inches square.)
Carefully life the rolls with the pastry scrape onto the baking sheets, leaving 2 inches between the rolls.
Dimple the dough gently with your fingertips.
Uncovered, let the rolls rest in a warm spot for 30 minutes, until they have risen and have bubbles.

Baking the Rolls:

While the rolls ar resting, heat the oven to 475 degrees F.

Note: If you are using a baking stone, place it in the oven while the rolls are resting.
Place the rolls on the parchment onto the baking stone.
If you are not using a baking stone, leave the rolls that are on the parchment lined baking sheet.
Bake for 20-22 minutes, until golden.
Place the rolls onto a wire cooling rack to completely cool.