First thing to do, feed your levain with 1:1:1 ratio or 1:1:1.5 (last part is flour)

Mix bread flour, whole wheat flour and water together, until no dry flour left, cover, and keep in chiller to autolyse, at least for 2 hours, or until your levain has reaches its peak.

Put flaxseeds in a cold pan, start with low heat, keep stirring and toasting until some of the seeds can pop or when it starts to smoke, then pour it out and set aside to let cool.

When your levain reaches its peak, add it in to your chilled dough, spread the levain out with your hand first, then do a set of stretch and fold.

Rest the dough for 30 mins.

Now add in salt, oil, and flaxseedss (or if you want add flaxseeds later while coil folding, also works)

Use finger tips to poke and push the ingredients into the dough first, then use Rubaud method to mix everything well, then shape it into a round dough.

Rest for another 30 minutes.

Then we do 4 sets of coil folds, with 30 minutes intervals.

After last set of coil folding, continue the bulk fermentation of the dough, until it is airy and became 1.5x in size.

Keep in chiller for cold fermentation for 12-24 hours. (For my time, I do 18 hours here)

And take it out from the fridge and proof it at room temp until doubled in size. (If your dough has proofed enough thourgh cold fermentation, skip this step)

Sprinkle enough flour on your counter and the top side of the bread, and toss it out to the counter top.

Sprinkle enough flour on the bottom part of the dough as well.

Tidy up the shape of the dough into a squarish or rectangular dough (or it already is if you use a square container to proof overnight)

Cut it into the numbers and portion size you want, I do 3 here, but you can do 4, 6 or even 9 (mini).

Dust the edges with some flour and transfer it to a baking tray, lined with baking paper, then tidy up the shape.

Make sure your oven is now preheated well, with some baking stones or trays if you are planning to create steam for best result.

Bake your ciabatta at 220C, preferably conventional mode, for 15 mins, or until nice and golden brown.

Remove the ciabatta from the oven, rest for 5-10 mins before serving it, or let it cool completely before keeping it in freezer as your meal prep bread!