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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.
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