How to make the perfect Italian Ciabatta Loaf

In this video, I will show you how to make traditional Ciabatta. The name was given to the bread because of its flat, oval shape. Ciabatta in Italian means "slipper". The high hydration in this bread will provide it with a chewy center with tons of large holes. Be sure to give yourself 2 days for this recipe. You'll need to first make a poolish (pre-ferment) dough. Although this bread requires some patience, I guarantee it will be worthwhile. It is perfect for dipping or using it for sandwiches. So let’s get started!

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POOLISH INGREDIENTS:

Unbleached bread flour 80g (2/3 cup)
Instant yeast 0.25g (1/8 tsp)
Water (room temp) 85g (1/3 cup)

CIABATTA INGREDIENTS:

Poolish 165.25g (1 cup + 1/8 tsp)
Unbleached bread flour 226g (1 3/4 cup + 1 tbsp)
Instant yeast 0.30g (1 tsp)
Salt 4.5g (1 tsp)
Diastatic Malt Powder (optional) 2.5g (3/4 tsp)
Olive Oil 1.25g (1/4 tsp)
Whole milk 21g (1 1/4 tbsp)
Water (room temp) 155g (2/3 cup)

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