Ciabatta with Poolish (Glass-Measured)

Instructions

1. 1

   Identify your glass: know its volume. We'll call this "1 glass." Rinse and dry it so measurements are consistent. Use the same glass for flour and water measurements throughout.

2. 2

   Make the poolish (morning or night before): in a bowl, stir 1 glass warm water with 1 glass flour until smooth. Add ~1/4 teaspoon instant yeast (or a tiny pinch). Mix until homogeneous — it should be thick but pourable, like a thick batter. Cover with plastic wrap or a damp towel and leave at room temperature 3–4 hours until bubbly and doubled; or refrigerate overnight for slower fermentation (bring back to room temp before using).

3. 3

   Prepare the dough: in a large mixing bowl, combine 2 glasses lukewarm water and all of the poolish; stir to loosen. Add 3 glasses flour and 1/2 tsp yeast, mix with a spoon until shaggy. Add 1 tsp salt and 1–2 tbsp olive oil; mix until a sticky, cohesive dough forms — very wet and loose is fine. Scrape down the sides.

4. 4

   Autolyse and rest: cover bowl. Let dough rest 20–30 minutes. This lets the flour hydrate and gluten start forming.

5. 5

   Stretch-and-fold series: every 30 minutes, perform a set of stretch-and-folds — reach under one side, lift and fold over the top, rotate bowl, repeat 4 sides. Do this 3–4 times (total 1.5–2 hours). Dough should gain strength and feel silkier.

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   Bulk fermentation: after last fold, cover and leave until dough has risen ~30–50% and holds some air (1–2 hours depending on room temp). You'll see bubbles.

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   Pre-shape and bench rest: generously flour a work surface (or use a couche or clean towel dusted with flour). Carefully tip dough out — do not deflate aggressively. With generously floured hands, divide into portions (6–8 rolls) or shape gently into one loaf. Handle gently so you keep the bubbles. Let rest 20–30 minutes, covered with a floured towel.

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   Final shaping: transfer each piece to a well-floured peel or baking tray lined with parchment. For classic ciabatta shape, gently stretch each piece into a rectangle — no tight shaping. Dust tops with flour. Cover and proof until puffy — about 45–60 minutes.

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   Preheat oven: at least 30 minutes before baking, heat oven to its highest temperature (250–275°C / 475–525°F). Place a baking stone or heavy tray in the oven. Have a metal tray or pan for steam ready.

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    Bake with steam: slide parchment with loaves onto the hot stone/tray. Quickly pour a cup of hot water into the pan at the bottom of the oven (or toss a few ice cubes in) to create steam, and shut the door. Bake 10–15 minutes, then remove steam pan and reduce temperature to ~220°C (430°F). Bake another 10–15 minutes until deep golden, crisp and hollow-sounding when tapped.

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    Cool properly: transfer to a rack and cool at least 30 minutes before slicing — crumb finishes setting as it cools.

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    Notes and troubleshooting:

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    If dough is too slack to handle, use more flour on your surface and hands — but keep the interior high-hydration for open crumb.

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    Underproofed loaves are tight; overproofed collapse. Look for a puffy feel and visible bubbles.

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    Use instant yeast amounts as guideline — yeast activity varies. Colder room = slower rise; warmer = faster.