72-hour cold-fermented ciabatta 🥖✨ 240g bread flour • 165ml warm water • 3.5g instant yeast • 1 tsp salt • 1½ tsp sugar • 21g oil. Stretch & fold ×3 (30 min apart), cold ferment 72 hrs, shape gently, dust with flour, bake at 225°C for 20–25 min with steam. Recipe linked in bio. #ciabatta #bread #ciabattabread #breadbaking #baking