Sunday, August 29, 2010

Ciabatta Italian Bread

Poolish (the starter dough)

what you need
300 g general purpose flour (Caputo Tipo 00 works well)
300 g room temperature water
1 g (pinch) yeast

what to do
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

what you need
The poolish, plus:
700 g flour
20 g salt
9 g yeast
430 g water (73% final hydration)

what to do
Mix the dough until it is well hydrated (it is very sticky).

Stretch and fold (like a letter) and let rest covered with plastic for 30 minutes.

Stretch and fold again, and let rest for 1 1/2-2 hours covered. (The stretch and fold lines up the gluten to give the dough structure.)

Cut the ball into 3 pieces, and stretch into the final shape.

Proof for 1 hour, then bake at 500ºF (plus or minus) until the internal temperature reaches 205ºF.

It’s a very moist dough, and you don’t slash it. The final shape looks almost like a dog bone, and the final bread is crusty, with big holes in the crumb.


  1. I have never attempted to make bread. This certainly looks delicious!

  2. and easy to make, the secret is in the starter

  3. I'll pass this on to the girls that like to make bread..I'll pass on this one Joe.