500 grams plain flour
450 ml warm water
2 teaspoons salt
¼ teaspoon instant dried yeast
Preparation
Sift the flour into a large bowl; add the yeast, salt and water. Mix the dough with a wooden spoon for a couple of minutes. Cover the bowl with a clean kitchen towel and let the dough sit in a warm spot for 18 hours. While the dough is rising, mix it once or twice with a wooden spoon (just deflate it and fold it over itself a few times).
After 18 hours, deflate the dough, mix in again with a wooden spoon and then transfer it to a well oiled baking sheet and shape it into a rough loaf. Cover the dough and let it rise for another hour, in a warm spot. Sprinkle a little bit of flour on the surface of the loaf and bake it in a preheated oven, at 220˚C (425˚F) for 25-30 minutes, until done (mine was done after 27 minutes). Remove the ciabatta loaf from the oven and transfer it to a wire rack to cool, then serve.
