Ciabatta with Poolish (High Hydration)

Immagine della ciabatta ad alta idratazione di biancolievito tagliata

This ciabatta bread is perfect for serving with cold cuts, cheese, or for making gourmet sandwiches thanks to its crisp crust and soft, airy interior! I make this recipe using Poolish pre-ferment.

If you want to know more about High Hydration doughs, check out this page!

Prep Time: 50

Cook Time: 25

Fermentation: 20

Total Time: 21 15

800 gr of Bread

Bread & Pizza

Ingredients

Poolish starter

200 gr Bread Flour ((or Manitoba))
200 gr Water
2 gr Fresh Yeast ((or 1 gr dry yeast))

Final Dough

300 gr Bread Flour ((or Manitoba))
200 gr Water
10 gr Salt
5 gr Fresh Yeast ((or 2 gr dry yeast))

Instructions

Poolish

Mix the flour, water, and yeast in a bowl until smooth. Cover with plastic wrap and let it ferment at room temperature for 12-16 hours until it doubles in size and is bubbly.

Make the Final Dough

Add the poolish to the flour, water, and yeast, and mix until you get a soft, well-hydrated dough. After a few minutes, add the salt and knead gently.

Autolysis and Stretch and Fold

Let the dough rest for 30 minutes (autolysis), then begin the stretch and fold technique. Take one side of the dough, stretch it, and fold it toward the center. Repeat this on all sides. Do this every 30 minutes for a total of 3-4 times.

First Rise

Cover the dough and let it rise for about 2-3 hours until it doubles in size.

Shaping and Second Rise

Transfer the dough to a floured surface, gently stretch it into a rectangle, and cut it into two pieces. Place the pieces on a floured cloth and let them rise, covered, for 1-1.5 hours.

Baking

Preheat your oven to 250°C (480°F), preferably with a baking stone. Transfer the ciabatta loaves onto a hot baking sheet or stone and bake for 20-25 minutes, until golden and crispy. To create steam, spray water on the oven walls during the first 10 minutes of baking.
Let the ciabatta cool on a wire rack before slicing.