The night before you want to bake the ciabatta loaf add the yeast, flour and water to a stand mixer fitted with a dough hook.

Mix on low until a wet dough forms then transfer it to a bowl that has been coated with olive oil.

Cover the bowl and then leave it to rest overnight somewhere cool.

In the morning, add the remaining ingredients to the biga and again, using a mixer with dough hooks, mix on low until it comes together into a ball of dough.

Remove from the bowl and then knead for 10-15 minutes until it is smooth and elastic.

Put the dough back into a mixing bowl coated with olive oil.

Leave to prove for an hour and a half or until doubled in size.

Once it has risen, lift the dough from one side and pull it up, stretching it slightly. Fold this over the top of itself and release.

Rotate the bowl 90 degrees and repeat the stretch and fold action.

Keep doing this until you have done 8 folds.

Rest for 30 mins, then repeat.

Rest for another 30 mins and then repeat the stretch and fold process for the last time.

Pre-heat the oven to 200C/ 392F /gas mark 6 and line a baking tray with baking paper coated with flour.

Turn the dough out onto a well oiled or well floured surface.

Shape the dough into a square then fold the left edge into the centre. Then fold the right edge over the top.

Pick up the dough and tip it over, on to the baking paper.

If it spreads out, tuck the edges underneath to create some tension.

Sprinkle flour over the top then leave for 30 minutes covered with a tea towel.

Once rested, bake for 35-40 mins, until the crust is golden brown.

Allow to cool completely before slicing.