1️⃣ Make the Poolish (Night Before)
Mix poolish ingredients in a jar until smooth.
Cover and let ferment 12-16 hours at room temp (should be bubbly).
2️⃣ Mix the Dough (Day Of)
In a large bowl, combine all dough ingredients + poolish.
Mix with a spatula until shaggy (no dry flour).
3️⃣ Bulk Fermentation (3 Hours)
Every 30 mins, do a wet-hand fold:
Grab one side, stretch up, and fold over.
Rotate bowl, repeat 4x total.
4️⃣ Shape & Final Rise (1 Hour)
Turn dough onto a floured surface, divide in half.
Gently stretch into rectangles (~10x4 inches).
Place on floured parchment, cover, and rest 1 hour.
5️⃣ Bake with Steam
Preheat oven to 475°F (245°C) with a baking steel/stone and oven-safe pan on the bottom rack.
Slide loaves onto steel, pour 1 cup boiling water into the pan.
Bake 20-25 mins until deep golden.
6️⃣ Cool & Crackle!
Let cool 1 hour on a wire rack (listen to the crust sing!).
🔥 Pro Tips for Bakery-Quality Ciabatta
🔹 Use a scale – Precision = consistent results.
🔹 High-protein flour – Bread flour (12-14% protein) works best.
🔹 Wet hands – Prevents sticking during folds.
🔹 No peeking – Keep oven closed first 15 mins for maximum oven spring.
🍽️ Serving Ideas
Panini – With mozzarella & pesto
Bruschetta – Top with tomatoes & basil
Soup bowl – Hollow out for bread bowls
🔄 Variations
Olive oil ciabatta – Add 2 tbsp to dough
Herb-infused – Fold in rosemary or thyme
Whole wheat – Substitute 1/4 of the flour
📦 Storage Tips
Room temp: 1 day (best fresh).
Freeze: 3 months (reheat in oven to crisp).
Final Verdict: Artisan Bread at Home! ✨
This crispy, airy ciabatta proves you don’t need a bakery to enjoy perfect European-style bread.
Ready to bake? Start that poolish tonight! 🌙
