Starter:

1. Add the water (150g) and yeast (1 tsp) into the bowl. Program 2 minutes / 37C / Speed 1.
2. Add the bakers flour (200g) to the bowl. Mix Speed 4 / 20 seconds.
3. Transfer into a lightly oiled bowl and leave overnight (12 to 24 hours) at room temperature. Cover with lightly oiled clingfilm.

Ciabatta:

1. Preheat the oven to 220C. Line a baking tray with baking paper.
2. Add the unpeeled garlic cloves (4) to the baking tray.
3. Bake for 20 minutes. Remove from the oven and peel the garlic.
4. Place the water (300g), olive oil (20g) and yeast (1 Tbsp) into the bowl. Program 3 minutes / 37C / Speed 1.
5. Add the starter mixture, bakers flour (450g), salt flakes (3 tsp), peeled roasted garlic cloves (4) and shredded basil leaves (handful) to the bowl. Program 2 minutes / Closed Lid / Kneading Function.
6. Transfer the sticky dough to an oiled bowl. Cover with clingfilm and allow to double in size for about 1-2 hours.
7. Divide the mixture in half and place each piece on its own baking tray lined with baking paper. Shape into a log shape, being careful not to knock too much air out of the dough.
8. Allow to rest again for about 1 hour, until it has risen again.
9. Preheat the oven to 220C. Optional: have a tray in the bottom of the oven and fill it up with water before putting in your loaves of bread. You can also spray water into the oven a few times.
10. Bake for about 20-30 minutes.
11. Once cool enough, slice and serve with olive oil or salted butter.
12. Enjoy!