Step 1

Pour water in to a bowl.MIx in the yeast and salt into the water.Add in the flour.Mix everything together.Cover the bowl and let the dough rest in a warm place.

Step 2

In this step as our dough rises,we need to stretch and fold the dough.This will help in the devolopment of gluten strands as we are not kneading the dough.

Step 3

After half an hour,lets stretch the dough and fold it back on it itself.turn the bowl at right angle and repeat on all four sides.Repeat this once again.

Step 4

In another half an hour,repeat the same process.

Step 5

And we need to do this a total of three times

Step 6

So After 2 hours,Transfer the dough onto a floured work surface.Shape it into a rectangle.Roll it just as we roll a jelly roll and pinch the edges to seal it.

Step 7

Divide the dough into three equal parts.

Step 8

Transfer the dough on to well floured work surface.Dust will some more flour on top;to prevent the chance of dough sticking to the cling film.

Step 9

Cover the shaped dough with a pastic film.

Step 10

Let the dough sit and rise for 45 minutes.

Step 11

Take each dough, stretch and shape it into the a long rectangle.Transfer the dough onto a baking sheet.

Step 12

Bake at 450 F preheated oven for 10 minutes and then reduce the temperature to 400 f and bake for another 12-15 minutes.Spray with some water.Do not open the oven during baking.

Step 13

Enjoy Freshly baked crispy crusted soft and spongy Artisan ciabatta bread.