Revised 18 October 2026; first published 2025-03-06. Original byline and URL retained.
The published method is a two-stage, yeast-leavened ciabatta. Its ingredient weights and schedule give a reproducible starting point; flour performance, room temperature, and oven calibration affect how the dough develops.
1. Ferment the poolish
Combine 300 g flour, 300 g water, and ¼ teaspoon instant yeast. Cover and leave for 12–18 hours, as specified in the source formula. Watch its expansion, bubbles, aroma, and structure; temperature changes the rate of fermentation.
2. Mix the final dough
Add 700 g flour, 400 g water, 1 tablespoon salt, and 1½ teaspoons instant yeast to the poolish. Mix until combined and allow the dough to rest. The salt remains measured by volume because that is how the original publication specifies it.
3. Fold during bulk fermentation
Complete three folds at roughly 45-minute intervals. Use a damp hand to lift and fold the dough without tearing it. Folds help organize a wet dough; the formula’s total water is 700 g against 1,000 g flour, or 70% hydration.
4. Divide, rest, and shape
Turn the dough onto a well-floured surface, divide it into two pieces, and rest them for about 15 minutes before shaping. Handle the pieces deliberately so the dough keeps the structure and gas developed during fermentation.
5. Proof and bake
The source gives an oven range of 250–300°C and a bake of 25–35 minutes. Ovens vary in calibration and heat recovery. Use the written range as the starting point and record your temperature, bake time, crust colour, and loaf set.
See the full published formula and method for the ingredient table and source notes.