EASY CIABATTA

1. Mixing - spiral 2 minutes on slow speed and 9 minutes on fast speed. Dough temperature a maximum of 25°C/77°F.
2. Take a plastic bowl and grease it lightly with olive oil.
3. Give a bulk fermentation of 60 minutes.
3. Turn the dough pieces out onto a floured table. 
4. Divide into strips approximately 10cm wide, and cut strips into 150g pieces. 
5. Flatten the dough pieces on a bed of flour making sure that the cut on the dough is up and in the middle. Turn the dough piece over in the flour, making sure that both sides are well covered. 
6. Give a proof  of 90 minutes.
7. Before placing in the oven turn the dough pieces oven and stretch them slightly in a lengthwise direction.
8. Oven temperature 230°C.
9. Baking time: 22 to 25 minutes according to the size of the dough pieces.