Minestrone and my homemade Ciabatta bread 
it’s me again from the Philippines 
Ingredients:
- 4 cups all-purpose flour
- 1 ½ cups warm water (110°F/45°C)
- 1 ½ tsp salt
- 1 tsp sugar
- 1 tsp active dry yeast
- 2 tbsp olive oil
Instructions:
- Prepare the Starter (Biga):
- In a large mixing bowl, combine 2 cups of flour, 1 cup of warm water, and 1/4 tsp of yeast.
- Mix until a sticky dough forms.
- Cover the bowl with plastic wrap and let it sit at room temperature for 12-24 hours. The longer it sits, the better the flavor.
- Make the Dough:
- After the starter has fermented, dissolve the remaining 3/4 tsp of yeast in 1/2 cup of warm water with sugar. Let it sit for 5-10 minutes until it becomes frothy.
- In the same bowl with the starter, add the yeast mixture, remaining 2 cups of flour, salt, and olive oil. Mix until combined and a sticky dough forms.
- Knead the dough in the bowl by stretching and folding it for about 5-10 minutes. The dough will be very sticky, but avoid adding more flour.
- First Rise:
- Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Shape the Dough:
- Flour a clean surface generously and gently pour the dough onto it. Handle the dough gently to preserve the air bubbles.
- Divide the dough into two equal parts. Shape each piece into a rectangle by stretching and folding it a few times.
- Place the shaped dough on a well-floured baking sheet lined with parchment paper. Dust the tops with flour and cover them with a clean cloth. Let them rise for another 1 hour.
- Bake:
- Preheat your oven to 425°F (220°C).
- Before placing the bread in the oven, spray some water into the oven to create steam. This helps develop a crisp crust.
- Bake the ciabatta for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Let the bread cool on a wire rack before slicing.
Enjoy your homemade ciabatta bread!
