Ciabatta

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Makes 2 loaves or 8 rolls.

Poolish

Bread flour 150g.
Water 150g.
Yeast 1/4 tsp
Mix and let ferment for 2-3 hrs or until bubbly.

Dough

Bread flour 350g.
Water 225g.
Yeast 3/4 tsp
Salt 9g.
Poolish
Mix and knead 4-5 min.

fermentation

2.5 hrs with 3 stretch & folds.

shaping

Divide in half, shape long logs. Rest 20 min. Carefully (do not degas) cut each log into 4 parts.
Proof 30 min

baking

Bake in a steamed oven at 250°C for 20 minutes

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