For the preparation of the Biga (sponge) mix all the ingredients together. Knead a soft and fairly sticky dough. Begin to mix dough with a wooden spoon, and when the dough is smooth, transfer the dough on the floured surface, begin to knead until the dough becomes elastic. It is important not to pour more flour. Grease a bowl with olive oil and place the dough. The surface of the dough and brush with olive oil. Cover with towel and leave at room temperature for 3 hours. After ebonite raised dough again, brush the surface with olive oil, cover with clingfilm and refrigerate at least 12 hours (up to 3 days).

An hour before making the dough, remove the Biga (sourdough) from refrigerator, place on floured surface. Cut into 10 pieces, cover with a towel. Leave for 1 hour to reach room temperature.

To prepare this wonderful bread I used millet TM Mistral semolina "Semolina"

Mix all the ingredients for the dough, add the Biga (dough) and knead until smooth. The dough should be quite sticky and very soft. Place it on a floured surface, pull along, and fold three times. Repeat the folding for another 4 -6 times. Cover the dough with a towel and leave for 30 minutes and then again repeat the folding, 6-8 times. And another 30 minutes dough resting sheltered.

After divide it into 3 parts. Each part of the test shape ciabatta, lightly stretch the dough along. I want to say, working with this dough is a pleasure, it's growing in hands, soft, pliable - kneading brings pleasure! Place loaves on a baking sheet, cover with a tea towel and leave on for 1hour 30 min to go.

On the bottom shelf of the oven, place an empty baking sheet. Preheat the oven to 230-250C. When you put the bread in the oven, quickly pour in 0.5 cups of water on an empty, lower the pan and quickly close oven door. Bake bread 20-25 minutes. When tapped on the surface of bread must be an empty phrase.

IMPORTANT TIPS!!! The first 10-15 minutes it is impossible to open the oven! Should be free of temperature fluctuations. This is the most important time of baking in this period, the dough rising. Then just bake until done. Remove and place on a grate to cool. The first 20 minutes the bread is not cut, as if You wouldn't want that!