Ciabatta

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Makes 3 loaves


3 loaves, gBaker’s %
AP Wheat Flour500100%
Water37575%
Active Dry Yeast4.8%
Salt112.3%
Total890178%

preferment (poolish)

Flour - 150 g
Water - 160 g
Yeast - pinch

Mix and ferment for 12 hrs. at room temp.

mixing

Mix poolish with the rest of ingredients, knead 7-10 min @speed 2

fermentation

1.5 hrs with 3 stretch & fold.

shaping

Divide and shape.

proofing

40 min

baking

Bake in a steamed oven at 240°C for 30-40 minutes

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