Rustic Ciabatta Loaves with an Overnight Poolish

What you need

• 190 g (1 1/2 cups) bread flour, for the poolish
• 220 ml (scant 1 cup) water, room temperature, for the poolish
• 1/4 tsp instant yeast, for the poolish
• 340 g (2 2/3 cups) bread flour, for the dough, plus plenty for dusting
• 240 ml (1 cup) water, room temperature, for the dough
• 1/2 tsp instant yeast, for the dough; active dry yeast also works
• 2 tsp fine sea salt
• 1 tbsp olive oil, for the bowl

Method

Restated from the original video

1. 1

   For the poolish, stir 190 g flour, 220 ml water and 1/4 tsp yeast in a bowl into a smooth, thick paste.

2. 2

   Cover and leave at room temperature for 15-20 hours, until bubbly and slightly domed.

3. 3

   Put the poolish, the remaining flour, water, yeast and the salt in a stand mixer with the paddle. Mix on low for 2 min until no dry flour is left.

4. 4

   Raise to medium-low and beat for about 6 min, until the dough gathers into a mass and starts to come off the bowl.

5. 5

   Swap to the dough hook and knead on medium-low for 10 min. The dough should be glossy, very soft and almost pourable.

6. 6

   Rub a large bowl with the olive oil, scrape the dough in, cover and leave for 1 hour.

7. 7

   With wet hands, lift one edge of the dough, stretch it up and lay it over the middle. Repeat on all four sides, then turn the dough seam-side down.

8. 8

   Cover and rest 45 min. Do two more rounds of folding, each followed by a 45 min rest.

9. 9

   About an hour before baking, set an upturned baking tray on a rack just below the middle of the oven and a cast-iron pan on the lowest shelf. Preheat to 230 °C (450 °F).

10. 10

    Dust the counter heavily with flour and gently tip the dough onto it. Flour the top and nudge the sides with floured bench scrapers into a rough square, without pressing on the top.

11. 11

    Cut the square in half and ease each piece onto a sheet of floured baking paper as a long rectangle. Dimple the surface lightly with fingertips.

12. 12

    Cover loosely and proof for about 30 min, until puffy with small bubbles on top.

13. 13

    Mist the loaves with water and slide them, paper and all, onto the hot tray. Tip a cup of ice into the cast-iron pan and shut the door fast.

14. 14

    Bake until the crust is deep golden brown, 25-35 min. The inside of the loaf should read 99 °C (210 °F).

15. 15

    Cool on a rack for at least 1 hour before slicing so the crumb sets.

Imported from bakedbyanintrovert.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.