DAY ONE

In a small bowl, mix the preferment ingredients and set aside 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

In a large bowl, combine flour, yeast, salt, water #1 and the preferment. Using your hands, mix together until the flour is fully hydrated, and the dough mass has come together. Cover and set aside to rest for 15 minutes.

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

Round up the dough in the bowl and cover with plastic wrap. Bulk ferment the dough for 90 minutes, folding the dough at 20, 45 and 75 minute marks.

To fold the dough, using wet hands, 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 90 minutes, release the dough from the bowl onto a heavily dusted work surface. Dust the top of the dough with flour. Gently stretch the dough to 30cm x 20cm size.

Divide the dough into 8 rustic rectangle shapes, using a bench scraper or knife, roughly 10cm x 7cm size.

Transfer the rolls to a baking sheet lined with parchment and dust the tops of each bun with flour. Place a large plastic bag over the baking sheet and set aside to proof for 20 minutes.

Preheat the oven to 450F (230C). Bake the rolls for 20 minutes or until the buns are golden and a crisp crust has developed. Turn the oven off and leave the ciabatta inside the oven to cool completely.

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