In the evening they prepared the dough. Stir yeast in warm water and let stand for 5 min. In a bowl put the flour, add yeast mixture, water and mix well until smooth. Bowl cover with film and leave at room temperature for 12 hours.

In the morning the dough looked like.

Stir yeast in warm milk and let stand for 5 min.

In a bowl put the flour, add the yeast mixture, water, olive oil, yeast mixture. Knead the dough in a food processor first, at the lowest speed until the dough is mixed, then knead 3 mins on medium speed. Add salt, knead the dough for another 4 minutes put the dough in greased with olive oil a bowl, cover with film and leave for 1.5 hours to rise (the volume of the dough should double in size). I kneaded the dough by hand, and raised it in a bowl. Breadmaker never used due to the lack of such.

The dough came.

Cut out parchment or tracing paper 2 rectangle 15 x 30 cm, sprinkle with flour. Palm oil olive oil (so the dough doesn't stick to hands), take the dough, divide into 2 parts. Each piece of dough to spread out in the shape of a rectangle with a length of 23 cm on the parchment.

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Cover the dough with a damp kitchen towel (put the towel directly on the dough, and to substitute low glasses). Leave the dough to rise for 1.5 - 2 hours.

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45 minutes before baking preheat the oven to 220°C. Ciabatta flour and bake on the middle shelf for 20-25 min (alternately or together depending on the size of the oven).

Cool ciabatta on the grid.