How to Make Ciabatta Bread in a Wood Fired Oven
From our friends at Forno Bravo , here is an incredible method to make Ciabatta Bread . This bread has a good crust with lots of taste. The process is not that difficult. However as with most great breads, this one starts with a poolish. Ciabatta Italian Hearth Bread Poolish (the starter dough) By weight 300 g general purpose flour (Caputo Tipo 00 works well) 300 g room temperature water 1 g (pinch) yeast By volume 2 1/4 cups general purpose flour (Caputo Tipo 00 works well) 1 1/4 cups room temperature water 1/8 tsp yeast Mix to a pancake batter consistency, cover with plastic wrap and let ferment for 3-4 hours, or overnight. Refrigerate after 3-4 hours. The Finished Bread By weight, The poolish, plus: 700 g flour 20 g salt 9 g yeast 430 g water (73% final hydration) By volume, The poolish, plus: 2 7/8 cups flour 1 Tbs salt 1 1/4 tsp yeast 1/2 cup water Mix the dough until it is well hydrated (it is very sticky). Stretch and fold (like a letter) a...