82% poolish ciabatta rolls

makes 8 ciabatta rolls

INGREDIENTS:

250g pre-ferment poolish

300g filtered/bottled water

375g organic bread flour

5g fast action yeast

9g salt

910g total weight

bakers percentages;

Total four = 375g + 125 = 500g flour

Total water = 285 + 125 = 410g water

410/500 = 0.82*100 = 82

bakers % = 82% hydration

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THE NIGHT BEFORE: 21:30

make the poolish

leave on worktop for 12-16 hours

125g flour

125g water

big pinch yeast

mix well and cover

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MORNING: 10.00am

MAKE THE DOUGH:

Add poolish to large bowl.

Add water and mix.

Add the dry ingredients

Mix into rough dough.

Tip into lightly oiled container.

Autolyze/rest for 30 minutes.

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10.45am

Do 2 stretch and folds at 30 minutes intervals.

10.45am S+F rest for 30 minutes

11.15am S+F rest for 30 minutes

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12.15pm

Tip dough out onto well floured work surface.

use loads of flour, the dough is extremely sticky.

pat the dough into an oblong shape using hands and bench scraper.

cut down the middle into 2 lengths and divide into rolls.

Line the baking sheet/trays with parchment/baking paper.

Place dough on the baking sheet/tray.

Cover and leave to rise for 30 minutes.

Bake: 12.45pm

preheat oven to 450ºF- 230C - 210C fan.

Transfer tray to oven and bake for 30-40 minutes until dark brown.

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