DAY ONE

Make the preferment. Add the flour, water and yeast into a small bowl and mix. Leave at room temperature overnight or for at least 12 hours.

** If you are using instant yeast, bloom the yeast in a small amount of water to activate before using.

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DAY TWO

Add the flour, water #1, yeast, salt and preferment into a bowl and using your hands, mix until the flour is fully hydrated, and the dough mass comes together. Cover the bowl and set aside to rest for 15 minutes.

Add water #2 and using your fingers, work the water into the dough and knead until the water is absorbed. Continue to hand knead for 10 minutes to develop the gluten. The dough will be wet and slack.

Round up the dough and place in a clean bowl, cover with plastic wrap and set aside to bulk ferment for 90 minutes. Perform folds on the dough at 20, 45 and 75 minute marks, tucking the dough under itself.

To fold the dough, scoop one side of the dough up and let it drop down over the opposite side and tuck it under the dough. Rotate the bowl 90 degrees and fold the dough again. Repeat two more times so that all 4 sides of the dough have had folds.

After the dough has fully proofed, prepare a heavily floured work surface and gently release the dough from the bowl and dust the top side with flour.

Gently stretch the dough to a rustic rectangle shape and transfer to a baking sheet lined with parchment.

Dust the top of the loaf with flour. Cover the baking sheet with a large plastic bag and set aside to proof for 20 minutes.

Preheat the oven to 450F (232C) and bake the loaf for 20-25 minutes until golden brown. Turn the oven off and leave the ciabatta inside the oven to cool completely.

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