You can use a pre-made mix for this, of course, but if you learn how to make ciabatta yourself you're one step away from sourdough bread - one of the tastiest and most satisfying things you can bake, in our opinion - and an understanding of the day-to-day processes that a lot of professional bakers use.

Ciabatta, like sourdough, requires what we call a "starter" or "sponge" - this is basically a solution of well looked after, nurtured yeast which gives the bread its uniquely tangy flavour. Firstly, take 250 ml of warm water and add 1 tsp dry yeast to it. Then sift 350g of plain flour into it, and stir. Cover this and let it stand at room temperature for at least twelve hours - leave it well alone!

When it's ready, add one and a half teaspoons of yeast to four tablespoons of milk, stir, and then leave it for five minutes. Then add this to the sponge with 250 ml warm water, 350g sieved plain flour, a pinch of salt and a tablespoon of olive oil and stir well (add the flour a third at a time to aid stirring). You should be left with a fairly wet, thick dough. Place this in a large oiled bowl and cover, then leave to rise for a couple of in a warm place - it should triple in size.

Divide into however many loaves you want (try buns as well) and leave, covered to rise slightly, then bake for 25-30 mins until golden brown.