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+## Ciabatta with Poolish -- _JMonkey_
+
+This traditional Italian bread is made from a very wet dough and is
+barely shaped. As a result, it's full of nice, big holes. Great with
+olive oil or a good-tasting vinegar, and some pasta. This recipe was
+adapted from "Bread" by Jeffrey Hammelman.
+
+**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
+
+**Poolish**
+
+* White flour: 136 grams or about 1 cup
+* Water: 136 grams or about ½ cup
+* Instant yeast: Just an eeny weeny pinch (about 1/32 of a tsp or 1/10
+  of a gram)
+
+**Final dough**
+
+* All of the poolish
+* White flour: 318 grams or two generous cups
+* Water: 195 grams or 1.25 cups +1 Tbs
+* Salt: 9 grams
+* Instant yeast: A heaping 1/8 tsp or .5 grams
+
+**The night before: Preferment**
+
+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.
+
+**Mixing and dough development**
+
+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 another hour or two, for a total of
+3-4 hours bulk fermentation.
+
+**Shaping**
+
+Remove the dough onto a well-floured surface, and gently pat it out
+into a rectangle, carefully degassing any truly gigantic bubbles that
+you notice.  That’s it.  No more shaping required.  Let it rest,
+covered, for about 90 minutes.
+
+**Baking**
+
+Dimple the loaf with wet fingers all the way across and almost all the
+way through to the bottom of the loaf.  Load onto a hot stone at 460
+degrees with steam and bake for about 35 to 40 minutes.  Let it rest
+one hour before slicing.