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 or sending an email to firstname.lastname@example.org.