Morish Ciabatta (80% Hydration)

For The Sponge

• (You can use 1 type of flour if preferred)
• 1 cup bread flour
• 1/2 cup all-purpose flour
• 1/4 tsp instant yeast
• 1 cup warm water (on the cold side)

For The Dough

• 1 cup bread flour
• 1 cup all-purpose flour
• 2 tsp salt
• 1/2 tsp instant yeast
• 1 cup warm water (on the cold side)
• 2 tbsp oil
• 2 tbsp all-purpose flour for dusting

For The Sponge - The sponge adds a yeasty depth of flavour to the bread.

1. Combine the flours, yeast and water in a small bowl.
2. Mix until a sticky dough forms.
3. Cover with a lid and leave at room temperature for 12–16 hours, or until bubbly.

For The Dough

1. Combine the flours, salt, yeast and warm water in a large mixing bowl.
2. Add the bubbly sponge and mix until a sticky dough forms.
3. Cover and leave to prove for 1 hour.
4. Lightly coat your hands with olive oil, then stretch and fold the dough for about 2 minutes.
5. Cover again and leave to prove for a further 45 minutes.
6. Gently tip the dough onto a well-floured surface and lightly dust the top with flour.
7. Divide the dough into loaves and carefully transfer to a lined baking tray.
8. Leave to rest for 20 minutes.
9. Meanwhile, preheat the oven to 200°C. Fill an ovenproof ramekin with water.
10. Place the ramekin and baking tray in the oven. Bake for 10–15 minutes, or until the loaves are risen, golden brown and sound hollow when tapped underneath.
11. Transfer to a wire rack and allow to cool before slicing. Bon appétit!