Ciabatta - Poolish Numero Due

Adapted from "Il Pane, Un'Arte, Una Technologia", by Piergiorgio Giorilli and Simona Lauri.

1/2	Tsp.	Yeast - Active dry or 1/5th of a small cake yeast (3 g)
1/2	Cup + 2 Tbl.	Water - warm (150 ml)
1	Cup + 2 Tbl.	Flour - Unbleached all-purpose (150 g)

3/4	Tsp.	Yeast - Active Dry or 3/10th of a cake yeast (5 g)
1/4	Cup	Water - Warm (60 ml)
2 1/4	Cups	Flour - Unbleached all-purpose (300 g)
1/2	Tsp.	Malt (2.5 g)
2	Tsp.	Salt (10 g)
1/2	Cup + 1 Tbl.	Water (135 ml)
Starter	300 g.	From above

Dissolve the yeast in 1/2 cup plus 2 tablespoons water, and allow it to stand for approximately 5-10 minutes. Add the dissolved yeast to the unbleached all-purpose flour (1 cup plus 2 tablespoons), and mix until all the ingredients are well blended. Cover the starter and allow it to remain at room temperature for 12 - 16 hours.

Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5 -10 minutes. Combine the flour (2 1/4 cups). malt (1/2 teaspoon), and salt (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 (1/2 cup plus 1 tablespoon), 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 30 - 40 minutes.

Turn the risen dough onto a flour dusted work surface. Cut the dough into two portions, using a dough scraper. Dust a piece of canvas (untreated, 100% cotton) or a proofing board (lumber core plywood) with flour. Transfer each portion of dough to the floured canvas or proofing board, with the cut turned toward the top. Cover with a cotton towel and allow to rise for approximately 50 minutes at 80 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, floured side up, 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 (18 - 20 minutes).