Easy ciabatta recipe with natural yeast (levain), poolish and hybrid method options. Original recipe for a super easy homemade oven in this very didactic tutorial.
Learn how to make your levain (natural yeast):    • Como fazer fermento natural (LEVAIN, ...  
Also watch: Naturally fermented bread:    • PÃO CASEIRO DE FERMENTAÇÃO NATURAL PA...  

Ingredients
Levain (1-2-2)
- 20g levain bait
- 40g wheat flour
- 40ml of water
Mix and leave to ferment until doubled in size, about 4 to 6 hours.

- 250g of type 1 wheat flour
- 170ml of water
- 15 ml of oil
- 5g of salt
- 0.5g of dry biological yeast
- 80g of levain

The way of preparation is exactly the same for all recipes, the only difference is the type of yeast you will use and the duration of fermentation.

Poolish Method
- 40g wheat flour
- 40ml of water
- 0.5g of dry biological yeast
Mix the ingredients together and let the poolish ferment for 4 to 6 hours.
If you choose this method, just use it instead of levain in the recipe, add all the yeast.
⏰ Fermentation time after removing from the refrigerator - about 1 hour

Levain Method
- 20g levain bait
- 40g wheat flour
- 40ml of water
Mix and leave to ferment until doubled in size, about 4 to 6 hours.
If you choose this method, just do not add the dry biological yeast.
⏰ Fermentation time after removing from the refrigerator - about 3 hours