Ciabatta Poolish
A 100 percent hydration preferment for the eight-loaf ciabatta batch.
Approximately 4 kg ripe poolish
Ingredients
Batch
- Strong bread flour2 kg
- Water2 kg
- Instant yeast4 g
Method
Mix the flour, water and yeast until smooth and evenly combined.
Cover and ferment for 12 to 16 hours at room temperature, until ripe and aromatic.
Make ahead
Make the poolish the day before the final dough.
Allergens and diet
Gluten.
Used in
Last refined · September 2026