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 gr.)
1/4	Cup	Water - warm (60 gr.)
1/2	Cup + 1 Tbl.	Water - (120 gr.)
1 1/4	Cups	Flour - unbleached all purpose (180 gr.) [See Note 1]

3/4	Tsp.	Yeast - Active Dry or 3/10 of a small Cake Yeast (5 gr.)
1/4	Cup	Water - warm (60 gr.)
3/4	Cup + 1 Tbl.	Water - (195 gr.)
All		Starter - from above
3	Cups + 3 Tbl.	Flour - unbleached all purpose (424 gr.) [See Note 1]
2 1/2	Tsp.	Salt - (12.5 gr.)

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

Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5-10 minutes. Add the additional water (1/2 cup) to the dissolved yeast. Stir in the 11/4 cup plus 2 tablespoons unbleached all-purpose flour 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. Use the additional water (3/4 cup plus 1 tablespoons) to free the starter from its container and add it to the dissolved yeast. Gradually stir in the flour (3 cups plus 3 tablespoons) and salt (2 1/2 teaspoons), mixing 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 11/2 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. Quickly spray the oven walls using a plastic spray bottle filled with cold water. Spray again in 5-minute intervals within the first 15 minutes. Allow the dough to bake until it is a deep golden color (20-25 minutes).