Ciabatta

• 175 grams strong white flour
• 1/2 tsp active dry yeast
• 200 ml warm water
• 325 grams strong white flour
• 1/4 tsp active dry yeast
• 1/2 tsp sugar
• 8 grams salt
• 80 ml water
• 2 tbsp olive oil

1. Mix together the biga ingredients thoroughly and leave covered for 12 hours
2. Dissolve the salt in the water and add the dough ingredients to the biga (salty water last) - mixing well
3. Continue mixing until a wet dough is formed.
4. Stretch and fold the dough with oiled hands for 5-10 minutes
5. Leave to autolyse for 30 mins
6. Stretch and fold again for another 5 minutes.
7. Leave to prove for another hour.
8. You can repeat the stretching and leaving process several times if needed to get workable dough.
9. When dough is very soft and has increased substantially in volume (and feels light and airy) - divide into two pieces
10. Stretch into rectangles approx 1 inch thick and place on oiled baking trays (or one big tray).
11. Sprinkle dough generously with flour
12. Cover and leave to prove for another hour
13. Bake at 200C for 25-30 mins until golden, crisp and sounds hollow underneath when tapped.
14. Allow to cool for at least 15 mins before cutting.

white flour, active dry yeast, water, white flour, active dry yeast, sugar, salt, water, olive oil

Taken from cookpad.com/us/recipes/345952-ciabatta (may not work)