For the Yeast Starter Dough: Combine all ingredients in a 8 cup bowl and stir well. Cover with plastic wrap and allow to sit at room temperature for 6 hours

For the Ciabatta Dough: In a stand mixer fitted with a paddle attachment, stir the yeast in to the water and all of the Yeast Starter Dough that you made earlier, Mix for 1 minute on low speed. Add the flour and salt and mix to combine. Beat on medium-low for 3 minutes. Stop the mixer and let dough rest for 10 minutes. Beat again on medium-low for 3 minutes. Stop again and let dough rest for 10 minutes.

Remove dough to a lightly oiled bowl large enough to hold double the amount of dough. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. Then do a strengthening fold by lifting one side and stretching the dough up and fold across to the opposite side of the bowl. Think of it like a clock. Fold from position 12, 3, 6, and 9. Let rest covered for 30 more minutes.

Scrape the dough on to a well-floured work surface. Sprinkle the top of the dough with some flour. Using your silicone bowl scraper, gently scoop up one edge of the dough and fold it 1/3 the way over from one side, then fold the other side over the first fold so it now looks more like a rectangle Add some more flour to your board and the top of the dough. Let dough rest for 15 minutes

Line a baking sheet with parchment paper. Sprinkle the parchment paper with flour. Gently shape into a square being careful not to degas the dough to much. Using a sharp knife, cut your dough into two 4x4 inch squares or 4x6 inch rectangles. Gently transfer to the parchment-lined baking sheet by using a bench scraper positioned underneath the rectangles to support it. Flour the top of the dough then cover loosely with plastic wrap and allow to rise until puffy, about 20 minutes.

Bake in the middle rack position in a oven that has been preheated to 450°F for 10 minutes. Then turn oven down to 400°F and continue to bake for 12 more minutes.

Remove from baking sheet and let cool on a wire rack.