🔎IL BLOG: https://lericettediterroresplendore.blogspot.com/2020/05/pane-ciabatta.html 🔎FACEBOOK: https://www.facebook.com/LeRicetteDiTerroreSplendore/ 🔎INSTAGRAM: https://www.instagram.com/lericettediterroresplendore/ 🔎GRUPPO FACEBOOK "CUCINO DUNQUE SONO": https://www.facebook.com/groups/163961603801613/ 🔎TWITTER: https://twitter.com/carletticarla67 Ingredients: for the pre-dough: 400 gr of type 0 flour (12 gr of protein) 100 gr of stone-ground semolina (14 gr of protein) 5 gr of fresh brewer's yeast (1.5 / 2 gr if you use dry brewer's yeast) 255 g of water at room temperature For the dough: the pre-dough 130 gr of water at room temperature 50 gr of type 0 flour (12 gr of protein) 10 g of salt