Place starter, water, olive oil, salt, sugar, bread flour, malt and yeast in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, dough will be very soft (between a batter and a runny dough). Remove dough from pan and place into a oiled large bowl. Cover with plastic wrap and let rise in at room temperature approximately 1 1/2 hours or until tripled in bulk (dough will be sticky and full of bubbles).
On a baking sheet, place a sheet of parchment paper. Sprinkle parchment paper with semolina flour. Turn the risen dough onto a flour dusted work surface. Pat dough (do not punch down) into a rectangle and dust with flour. Transfer to prepared baking sheet. Press fingertips into dough in several places to dimple surface. Cover dough with plastic wrap and let rise at room temperature for 1 1/2 to 2 hours or until doubled in bulk.
At least 45 minutes before baking, place baking stones on lowest oven rack in oven and set the temperature to 500 degrees F. Allow the oven to heat for 30 minutes.
Remove from oven and place the bread on a wire rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).
Makes 1 large loaf.
* If you do not presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.
** This bread will end up being a very sticky, wet dough. Do not add any additional flour to the dough.
*** Diastatic malt contains active enzymes which help break starch down into sugar. The extra sugar feeds the yeast in the dough, helping the bread to rise, and also gives the bread a browner crust.
Sourdough Ciabatta Italian Bread Recipe: https://whatscookingamerica.net/bread/ciabatta.htm