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Traditional Ciabatta

For the starter - biga

150 g plain white flour
1/2 teaspoon dried active yeast
110 ml warm water

Put the yeast and half of the water in a small mixing bowl and mix in

Add the rest of the water and whisk in the flour, which is sieved into the bowl until a dough forms

Mix with your hands or a wooden spoon to get a very smooth dough

Cover and leave at room temperature for at least 8 hours (overnight will do)

For the main dough

1/2 level teaspoon of yeast as before

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