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Ciabatta is risen, seam side up, on floured towels (rubbed generously with rice flour and then wheat flour). In order to help this soft dough keep its shape while rising, I prop the sides up using anything I can find that’s straight- and then weigh those things in place with something else- The dough, when fully proofed, gets gently turned (seam side down) onto a prepared peel. Can you see how incredibly light this dough is by how it jiggles when I correct its shape on the peel? This lightness is what makes ciabatta so prized- along with its very open crumb. This dough does not get slashed before baking- just a sprinkling of kosher salt