Ciabatta with a poolish

original: http://bit.ly/6DU8wP

First time, unmodified. Very nummy not quite what we are currently looking for in a bread.

MMMMM----- Recipe via Meal-Master (tm)

Title: ciabatta with a poolish
Yields: 1 loaf
Cooktime: 35 minutes
Preparation Time: 1 day
Link: http://bit.ly/6DU8wP
Categories: bread, poolish

-------------------------------POOLISH-------------------------------
136 gr flour, white
136 gr water
1 speck yeast, instant (1/10 gr or 1/32 ts approx)

-----------------------------FINAL DOUGH-----------------------------
318 gr flour, white
195 gr water
9 gr salt
1/2 gr yeast, instant (heaping 1.8 ts)



* The night before, dissolve the yeast into the water for the poolish,
and then mix in the flour.

* Cover and let it ferment at room temperature for 12-16 hours.

* Once the poolish has bubbles breaking on top and has started to
wrinkle, it's ready. It'll also smell ... really nice - sweet and
nutty.


* For the final dough, measure out the water and pour it into the
poolish to loosen it up.

* Then pour the entire mixture into a bowl.

* Mix together the salt, yeast and flour, and then add it to the bowl
as well.

* Mix it all up with a spoon and let it sit for one hour.

* At one hour, give it a stretch and fold, followed by two more every
30 minutes.

* Then let it ferment for one more hour, for a total of 3 hours bulk
fermentation.


* Remove the dough onto a well floured surface, and pat it out into a
rectangle, carefully degassing any truly gigantic bubbles that you
notice.

* Let it rest for about 90 minutes.


* Tranfer to the oven, dimpling it with your fingers if you desire,
onto a hot stone at 460 degrees with steam for about 35 minutes or so.


* Let it rest one hour before slicing.


Rating: 5/5 stars


Source: thefreshloaf.com

Overall formula:


* White flour: 100%

* Water: 73%

* Salt: 2%

* Instant yeast: 0.36%

* 30% of the flour is pre-fermented as a poolish at 100% hydration
with .07% yeast




Submitted by JMonkey to thefreshloaf.com Jan 5, 2008.

Made with guidance from "bread" Jeffrey Hamelman


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