Crumble in the yeast, add 270ml of lukewarm water and stir together.
Cover and leave the very soft dough to rest for at least 2 hours.
Generously flour the worktop and fold the dough into a packet with wet hands.
Then fold this piece again and let it rest covered for 30 minutes.
Line a baking sheet with parchment paper and sprinkle with some flour.
Sprinkle the dough with fresh flour and shape into a 30 cm long strand.
Place the dough on the baking sheet and sprinkle with a little fresh flour again, cover and leave to rest for another 30 minutes. In the meantime, preheat the oven (top and bottom heat: 240°C / circulating air: 220C)
Then bake for about 22 minutes and let the ciabatta cool on a wire rack.
