Biga:
350 gr Ciabatta Bread Flour
180 gr water
2 gr fresh yeast

For Ciabatta Bread:
All the Biga
450 gr Ciabatta Flour
350 gr water
50 gr olive oil
10 gr fresh yeast
15 gr salt

Extra flour for dusting

Procedure
Prepare the Biga by mixing all ingredients and leave to rest in a draft free area for 17/24 hours (covered with cling film)

Preheat your oven at 250 C
Dissolve the fresh yeast in the warm water and pour over flour, add all the Biga and try to amalgamate it to other ingredients add salt and oil.
Work your dough very well for at least 10/15 minutes and leave it to rest in a lightly oiled container for 1 ½ hours

Divide your dough in 6 pieces and fold each piece as you would make a small loaf seam upward and leave it to rest on a lightly floured linen for 45 minutes

Dicrease the Oven’s temperature to 220 C and cook your Ciabatta for 18/20 minutes.

Enjoy with some good quality Salame and olives