This Saturday, we're baking together. Not a complicated all-day affair. Not an overnight ferment. Real ciabatta, bakery-quality, in under 2 hours. This is the recipe for when you want bread NOW, not tomorrow. What you'll need: - Stand mixer with paddle attachment (not dough hook) - 250g bread flour + 250g all-purpose flour - 475g water - 10g instant yeast - 10g fine sea salt - 15g olive oil - Baking stone or sheet - Metal pan for steam Full recipe: https://pantry.bakinggreatbread.com/recipes/quick-ciabatta?utm_source=skool&utm_medium=community&utm_campaign=recipe-share When: Saturday, January 17th 2026. Suggested start time: 10:00 AM your local time (so you're eating fresh bread by noon) Drop a 🍞 below if you're in. I'll post reminders Thursday and Saturday morning. Let's make some bread.