Ciabatta, Poolish Version Recipe

Step by Step Method

Step 1

One hour prior to beginning, remove the poolish preferment from the refrigerator (take the chill off).

Step 2

Stir together the flour salt and instant yeast in a large mixing bowl. Add the poolish and 6 tablespoons of water. Mix using the (paddle attachment until the ingredients form a sticky ball. If there is still some loose flour, add addition water as needed (one tablespoon at a time). Mix for 5 to 7 minutes or until the dough is smooth and the ingredients are evenly distributed. Switch to the dough hook for the final 2 minutes of mixing. The dough should clear the sides of the bowl, but stick to the bottom of the bowl. If necessary add a little extra flour to get the dough to clear the sides. The dough should be quite soft and sticky.

Step 3

Sprinkle enough flour on the counter to make a bed about 8 inches square. Using a bowl scraper or spatula dipped in water, transfer the sticky dough to the bed of flour. Dust the top of the dough with flour, patting the dough into a rectangle. Allow the dough to rest for 2 minutes. With your hands coated with flour, lift the dough from each end, stretching to twice it's size. Fold the dough over itself (letter style), returning it to a rectangle. Mist the top of the dough with spray oil, dust with flour and loosely cover with plastic wrap.

Step 4

Let the dough rest for 30 minutes. Repeat the stretching and folding, mist with spray oil, dust with flour and cover. Allow the dough to ferment on the counter for 1 1/2 to 2 hours. It will swell but may not double in size.

Step 5

To provide structure for the wet dough set up a couche (linen proofing cloth -- I use an old white tablecloth), or line a sheet pan with parchment paper. Spray the couche or parchment with oil .

Step 6

Using a pastry scraper that has been dipped in water, carefully divide the dough into 2 or 3 rectangles (take care not to degas the dough). Sprinkle dough generously with flour. With the scraper gently lift the dough from the counter and roll in the flour.

Step 7

Lay the dough on the cloth or parchment and gently fold the dough from left to right, like a letter. Each piece will be about 6 inches long. If using a couche bunch the cloth between the pieces to form a wall. Mist will spray oil and lightly dust with flour. Cover with towel and proof for 45 to 60 minutes or until dough has noticeably swelled.

Step 8

Place a heavy duty baking sheet or cast iron frying pan on the top shelf (or oven floor) and a baking stone on the middle shelf. Preheat oven to 500 degrees F.

Step 9

Generously dust a peel or back of a sheet pan with semolina flour or cornmeal and very gently transfer the dough to the peel by lifting from each end and pulling the length of 9 to 12 inches. If the dough has large bulges in the middle gently dimple it down with your fingertips to even out the height of the loaf.

Step 10

Slide the loaves into the oven (Note: I find it easier to bake one at a time) on the preheated baking stone. Pour 1 cup of hot water into the steam pan and quickly close the door. After 30 seconds open oven door and spray walls with water. Repeat twice again at 30 second intervals. After the third spray, turn oven to 450 degrees and bake for 10 minutes.

Step 11

To assure even baking, rotate loaves 180 degrees at this point and continue baking 8 to 12 minutes, or until done. The bread should register 200 - 205 degrees F in the center with a golden brown crust.