Ciabatta bread

1. The evening before, make the starter: roughly mix half the bread flour with its water and a quarter teaspoon of dried yeast in a bowl, cover and leave at room temperature for 12-16 hours until bubbly and fragrant.

2. The next day, add the remaining flour, most of the water and the rest of the yeast to the starter and mix for 5 minutes in a stand mixer or with a wooden spoon, then add the salt and the remaining water and knead for another 8-10 minutes - the dough will be very soft and sticky, which is how it should be.

3. Put it in an oiled bowl and leave to rise for 2 hours, folding it four times every 30 minutes: with wet hands, lift the edge of the dough and fold it into the middle, working your way round.

4. Turn out onto a generously floured surface, gently cut into two long rectangles and, without pressing out the bubbles, place on floured baking paper; cover and leave to rise for another 45 minutes. Preheat the oven to 240 °C with a baking tray inside.

5. Slide the loaves on their paper onto the hot tray, put a small dish of water on the oven floor and bake for 25-30 minutes until deep golden and hollow-sounding when tapped underneath.

6. Let cool completely on a rack before slicing.

Tip: The secret of the large, irregular holes is a very soft dough and gentle handling - don't knead in extra flour, work with wet hands instead; perfect for sandwiches and bruschetta, and it freezes well sliced.