Ciabatta with my poolish

Sept 4, 2008 -- Since making the 5 minute bread I have changed the recipe in the refrigerator to a 100% poolish so the dough can age somewhat before making bread. This increases the flavor. Here is my ciabatta made with the poolish. Any recipe can use this method by taking equal (gram) quantities of the water and flour and useing that from the stored poolish, then complete the recipe with the remaining ingredients. That's my theory anyway and this is, therefor, a test. It came out pretty good. The loaf in the back of the oven got too close to the back oven wall and burned slightly. See in the last slice where the very top of the slice is blackened.

See www.theartisan.net/Ciabatta_Indirect_Poolish.htm for the original recipe.