Ingredients

Dough	Grams
Flour	1000
Salt	20
O-tentic Puratos	40
Water	800
Olive Oil	50

Working Method

Ciabatta

Mixing (spiral): 4 minutes slow speed and 9 minutes fast speed

Dough temperature: 27 °C

First Rest the dough for 1 hour, then place it in the fridge overnight

Remove from fridge and rest for 1 hour. Then cut and bake

Bake at 230 °C with steam for 23 mintues