Ciabatta made with a Poolish (Poolish #1)

Adapted from The Bread Bakers Guild of America's formula published in "Modern Baking".

1/4	Tsp.	Yeast - Active Dry or 1/10 small Cake Yeast (2 g)
3/4	Cup	Water - warm (180 ml)
1 1/4	Cups	Flour - unbleached all purpose (180 g) - See Note Below

3/4	Tsp.	Yeast - Active Dry or 3/10 of a small Cake Yeast (5 g)
1/4	Cup	Water - warm (60 ml)
3/4	Cup + 2 Tbl.	Water - (210 ml)
All		Starter - from above
3	Cups + 3 Tbl.	Flour - unbleached all purpose (425 g) - See Note Below
2 1/2	Tsp.	Salt - (12.5 g.)

NOTE: An unbleached, winter wheat flour of 11 1/2% -12% protein content is recommended.

Dissolve the yeast in 3/4 cup water and allow it to stand for approximately 5-10 minutes. Add the dissolved yeast to the unbleached all-purpose flour (1 1/4 cups) and mix until all the ingredients are blended well. Cover the starter and allow it to remain at room temperature for 15 hours, or until the surface develops a dome and caves in slightly.

Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5 -10 minutes. Combine the flour (3 cups plus 3 tablespoons) and salt (2 1/2 teaspoons). Place the flour mixture on the work surface (or in a large bowl), and make a well in the center. Add the dissolved yeast, additional water (3/4 cup plus 2 tablespoons), and starter to the flour. Mix until the dough begins to hold together. Knead until the dough is supple - soft and flowing.

Place the dough in a lightly floured bowl. Allow it to rise at room temperature for approximately 3 1/4 hours, turning or gently punching it three times at 45-minute intervals. The total rising time and the number of turns is determined by the type of flour that is used, i.e. hard wheat or a hard and soft wheat combination, protein content, etc.

Turn the risen dough onto a flour dusted work surface and gently form it into a rectangle approximately 1 1/2 inches thick. Cut the dough into two individual portions. Dust a piece of canvas (untreated, 100% cotton) or a proofing board (lumber core plywood) with flour. Transfer each portion to the floured canvas or proofing board, gently stretching them lengthwise as you do so. Cover with a cotton towel and allow them to rise for one hour at 76 F.

As the dough is rising, place a baking stone in the oven and set the temperature to 500 F. Allow the oven to heat for 30 minutes.

Turn each portion of dough over onto a lightly floured sheet of parchment paper, lengthening it gently. Slide a baker’s peel beneath the parchment paper. Lower the oven temperature to 425 F. Slide the parchment paper from the peel onto the baking stone. Introduce steam into the oven during the first 10 minutes. Allow the dough to bake until it is a deep golden color (20-25 minutes).