Baked this beautiful boule and loaf using the recipe found in The Fresh Loaf for lunch today and also for my lunch tomorrow at work. This is the first time I used this method of overnight poolish to bake ciabatta. My usual way is just mixed everything up and proof until dough trippled before shaping and baking.
The following is the recipe:-
2.5 cups flour
1.Mix all ingredients roughly till combined with mixer fixed with paddle, let it rest for 10 minutes.
2.With the paddle beat the batter for as long as up to 30 minutes until the dough started to slap the side of the bowl and coming off from the bottom. Switch to hook if batter started to climb too high up the paddle.
3.Place into a well oiled container and let it triple! This takes about 2.5 hours. I usually speed things up by putting dough under the sun or near the stove.
4.Pour dough out, cut into 2 portions and shape one into ciabatta and one into a boule. After shaping, proof for another 45 minutes. I score the boule before baking. Heat up oven to maximum heat (my oven at 250 Deg C). Place a bowl of hot water at the bottom of the tray to create steam. Before baking, spray the oven with water to create more steam.
5. Bake for 20 minutes, turn 180 deg and bake another 10 minutes or until bread is nicely brown and sounds hollow when tapped.
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