Ciabatta with Poolish

Often considered Italy's "French baguette", Ciabatta is a crusty, elongated semi-flat bread famous for its chewy texture and porous crumb. Now a staple in many bakeries, Ciabatta is the perfect bread for toasted panini sandwiches or served alongside Italian entrees with olive oil and fresh herbs for dipping.

Ciabatta with Poolish

Prep Time: 14 - 18+ hours
Bake Time: 11 - 13 minutes
Share Formula:


Bread Flour2925.6-768
Saf-Instant Red--Pinch--
Bread Flour7774.42232
Saf-Instant Red-1.30.8-24
Red Star Dry Malt 20° Lintner-1.11-30
Saf-Pro Volume 3.1-0.80.5-15

Lesaffre Products Used


Prepare the poolish by combining all ingredients and mix well. Then, ferment covered at room temperature for 14 to 18 hours.


Once poolish has finished fermenting, combine all ingredients into a mixer and blend for approximately 2 minutes on your mixer’s first speed and then 3 minutes on your mixer’s second speed. Allow dough to bulk ferment in a well-oiled container for 1 hour.


Pour dough onto a bench and gently fold. Return to container and let ferment again for a total of about 2.5 hours. Once fermentation is complete, pour dough onto a well-floured bench. Gently stretch and cut dough into desired shapes.


Transfer dough pieces to proofing board dusted heavily with cornmeal so as to not stick and proof at 90°F (32°C) with 80% humidity for 30 minutes.


To bake, gently stretch and transfer dough (with care so as to not deflate) to cornmeal-dusted sheet pans (or peeler for hearth ovens) and bake at 450°F (232°C) with steam. Ciabatta will be ready once a hard, golden crust forms. Remove from oven and let cool.



The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094.