How to Make Ciabatta Bread (Yeast-Leavened, Poolish Method)

This is an adaptation of my simple sourdough ciabatta bread recipe. In place of using 100 grams of sourdough starter, we use 100 grams of poolish, equal parts by weight flour and water plus a small amount of yeast. Like the sourdough recipe, this one is very high hydration dough (82%), which means the dough will be wet and sticky, which is a little tricky to work with but well worth the trouble as it will yield a ciabatta with a crisp crust and an open-crumbed, chewy interior. Let me know if you have questions! Hope you love it. Find the full recipe here: Find the sourdough variation here: