Ciabatta with a thin crispy crust

Mix 180 grams of flour, 1/8 of a teaspoon of instant dry yeast, add 100 milliliters of water. Cover with plastic wrap and leave for 12-16 hours.

Sift 720 grams of flour into a mixing bowl, add 20 grams of salt and 1 1/4 teaspoons of instant dry yeast.

Mix with a mixer at low speed, add 550 milliliters of water.

When the dough comes together, add biga (fermentation starter) and mix for 5 minutes.

Cover with plastic wrap and let rise for one hour. The dough should double in size.

Gently spread the dough on to a floured surface. Take one third of each side and fold it towards the center, brushing away any raw flour.

Return the dough to the bowl seam side down. Cover with plastic wrap and let rise for 2 hours.

Fold the dough again. Folding the dough will increase its strength, even out its temperature and degas it. Divide the dough into 3 parts.

Transfer to a lightly floured baking sheet. Cover with a towel or plastic wrap and let rise for an hour and a half.

Preheat oven to 240°C (460°F). Bake at 240°C (460°F) for 40 minutes.

Cool Ciabatta on a rack and serve.