Method:
Mix all ingredients to a smooth and silky dough (long mixing time due to high water content!)
Then place in an oiled container, cover the dough and allow to rest for approximately 3 hours. The dough should triple in size.
Flip the dough on a floured table, bring it gently in shape and cut Ciabatta to desired weight/size.
Bake without further fermentation with steam.
Baking time: 15-20 minutes at 250°C falling to 200°C for breads of approximately 200-250g .
TIP: "TOMATO SNACK" OR "PESTO SNACK" CAN BE USED INSTEAD OF "CHEESE SNACK"