INGREDIENTS for 3 Ciabatta :

For basin or fermentation :

• 450 g flour
• 450 ml water
• 7g fresh yeast

For the final dough :

• Previous sourdough (900g)
• 300 g flour
• 120 ml water
• 14 g salt

METHOD
Add yeast to warm water. Add flour and stir. Let rise.
Add water, flour and salt. Knead with a wooden spoon. Knead dough on greased table. Leave to rise. Fold dough and let rise (2 times).
Divide dough into 3 parts. Place on a baking sheet with parchment paper. Press each loaf with your fingers.
Bake for 5 minutes at 270°C (520°F) on the bottom rack, then 10 minutes at 220°C (430°F) on the middle rack.