Two-olive ciabatta (Slideshow version)
Stage 3/10 : 15 min.
Put into a food processor bowl: 350 ml water at the right temperature, 9 g salt, 15 g yeast and - if possible - 150 g Soured dough.Knead on slowest speed (1) for 10 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.