Ciabatta Method: Poolish, Folds, and Proof
Follow the published yeast-poolish formula through bulk fermentation, three folds, division, proof, and bake.
By John the BakerTopic
Guide
2 articles about this subject.
Five Decisions That Shape a Ciabatta Bake
Five technical decisions shape a home ciabatta: flour, water, fermentation, dough strength, and handling.
By John-John