lean, indirect method, commercial yeast
Poolish:
2 1/2 c bread flour
1 1/2 c water, room temp
1/2 t active dry yeast
Ciabatta:
3 1/4 c poolish
3 c bread flour
2 t kosher salt
2 t active dry yeast
3/4 c water, lukewarm
Pre-ferment- Stir together flour, water and yeast in a large mixing bowl until the consistency of pancake batter. Let sit at room temp for 3-4 hrs, then in the fridge overnight.
Mixing- Dechill poolish for 1 hour at room temp. Mix together flour, salt and yeast, then add poolish and water and paddle for 5-7 min on low, then switch to dough hook for 2 min.
Primary Ferment- Stretch and fold on counter, then rest for 30 minutes. Stretch and fold again, and then let ferment 1 1/2-2 hours.
Punching Down- Not necessary, the bread's own weight to degases itself.
Dividing- Divide into 2 or 3 rectangles.
Rounding- None
Benching- None
Shaping and Panning- If dough is wet, use a lot of extra flour on counter, roll to coat dough. Fold each piece of dough over itself, letter style.
Proofing- Proof in a couche or floured tablecloth for 45-60 minutes.
Baking- Prepare oven for hearth style baking with double steam method at 500, spray 3 times, lower to 450, and bake for 15-20 minutes. Bread will be done when golden and 205 degrees at the center.
Results: Very tasty, delicious, yeasty, complex flavor but tight crumb without irregular holes. In hindsight, dough was not wet enough and was accidentally degassed by excessive handling. Next time, increase hydration, cut back on stretching and folding, and bake longer for deeper color.
