Bob (this one) wrote:
> Not my site. Some good stuff, some questionable, but broad in scope.
> Some glimpses at professional baking for the non pros...
>
> <http://www.theartisan.net/>\
>
> Pastorio

Yeah, looks like a lot of pretty good info there.
Some of the questionable material may have been gathered from old
Italian recipes, from a quick perusal. At least they seem to offer all
measures in grams as well as volumetric!

I was looking at the Ciabatte, and have a thought to try the Indirect #2
recipe, making up the poolish as usual, but finishing the mixing,
kneading and penultimate rise in the bread machine. Worst that could
happen is I waste a pound of flour...

Dave

Ingredients, Ciabatta by Indirect Method #2 (Poolish)

Starter
1/2 Tsp. Yeast - Active dry or 1/5th of a small cake yeast (3 g)
1/2 Cup + 2 Tbl. Water - warm (150 ml)
1 Cup + 2 Tbl. Flour - Unbleached all-purpose (150 g)

Dough
3/4 Tsp. Yeast - Active Dry or 3/10th of a cake yeast (5 g)
1/4 Cup Water - Warm (60 ml)
2 1/4 Cups Flour - Unbleached all-purpose (300 g)
1/2 Tsp. Malt (2.5 g)
2 Tsp. Salt (10 g)
1/2 Cup + 1 Tbl. Water (135 ml)
Starter 300 g. From above