DUKAI

Prepare first

This dish uses one preparation, which has its own recipe. Each is shown at the quantity its own recipe makes.

Poolish Ciabatta

Back to the recipe

Cooking

Step 1 of 7

Mix and bulk ferment

1 of 7

Combine the ripe poolish with the final flour, water, salt and yeast gently. Do not overmix. The target dough temperature is 24 to 25°C.

Swipe, or use the arrow keys

What you are cooking with

Poolish

  • 1 full batch Ciabatta Poolish

Final dough

  • 2 kg Strong bread flour
  • 1.4 kg Water
  • 80 g Fine salt
  • 12 g Instant yeast
The whole method