Ciabatta with Poolish

Although the Percentages in the Overall Formula section in this formula are virtually identical to the preceding one, there are some distinct differences between the two breads. In the present formula, 30 percent of the flour is pre-fermented, compared to 20 percent in the Ciabatta with Stiff Biga, and an increase in aroma may be noted. With the extra pre-fermented flour in the Ciabatta with Poolish, the slight reduction of yeast to 1.1 percent is appropriate. Because of the high level of p