Ciabatta with two Pre-ferments

Recipe: Ciabatta with Two Pre-ferments ($4)

**A light, open-crumbed ciabatta — built the proper way, with two pre-ferments.**

Real ciabatta isn't rushed. This recipe uses a two-stage build for deep flavor and that airy, open crumb: two simple pre-ferments prepared the day before, brought together in a high-hydration dough with olive oil, and baked hot with steam.

**What you get (PDF, instant download):**

- Complete ingredient tables for both pre-ferments and the main dough

- The full step-by-step method: two-stage build, autolyse, kneading times, stretch & fold

- The baking guide: steam, temperatures, timing, and the tap test

Print-friendly A4 PDF in the Yo(ur)-Crust design. Requires an active sourdough starter.