Then pour the poolish into the bowl of your stand mixer (I use a KitchenAid)
Add the the remaining water to the poolish and stir it around
Pour the poolish into the bowl of your stand mixer (I use a KitchenAid)
Add the remaining flour and salt
Attach the paddle to the mixer (Do not use a dough hook. We need the paddle because the dough is so wet)
Mix on the slowest speed (KitchenAid 1) for 1 minute (Note: if the dough pulls away from the sides at this point them add a splash of water)
Mix on the next speed (KitchenAid 2) for 1 minute
Mix on the next speed (KitchenAid 4) for 4 minutes. The dough pulling away from the side of the bowl is a sign that it is ready
Oil a wide stainless steel bowl. Just 1/2 teaspoon of oil is enough. A wide stainless steel bowl is convenient to fold the dough in.
Transfer the dough from the mixer bowl to the wide stainless steel bowl. Be careful about this so you don't bash the air out of the dough. A plastic scraper will help.
Cover the bowl with plastic (I use a extra large reusable elasticised food cover)
Rest dough for 45 minutes somewhere warm (24-26°C)
Turn the dough which means stretch and fold the dough in the bowl four times - North, South, East and West. I use a one-handed stretch and fold but others like two handed or slap and fold like John Kirkwood. Wet your hands with a little water to prevent sticking and then lift up one side (North) of the dough with one hand while the other hand holds down the bowl. Stretch the dough up high enough just so that you can fold it completely over to the other side of the dough in the bowl. Rotate the bowl 180° and do the other side (South). Finish the other two sides (East and West) to complete the set.
Rest dough for 45 minutes somewhere warm (24-26°C)
Turn the dough with one-handed stretch and fold (North, South, East and West)
Rest dough for 45 minutes somewhere warm (24-26°C)
Turn the dough with one-handed stretch and fold (North, South, East and West)
Rest dough for 45 minutes somewhere warm (24-26°C)
Give both your work surface and baker's chouche (or tea towel) a good dusting of flour
Gently pour the dough onto your floured work surface
Give your dough a good dusting of flour (don't be afraid to use a lot; you'll need it for the shaping)
Using a scraper, gently nudge the sides of the dough to form one large rectangle roughly 3:2 in dimensions
Using a scraper, cut the dough into 3 equal parts
Using a scraper, gently nudge the sides of the three pieces of dough to form rectangles
Using two scrapers, transfer the dough to the Couche. Do one piece at a time. Slide the scrapers in from both ends of the dough at the same time, this squashes the dough a bit, and then transfer the piece to the couche. The secret is to do this quickly and confidently. Tidy up the dough a bit and ensure the couche is folded up on each side so that it holds its shape while resting.
If you haven't already preheat your oven to 230°C with a baking stone inside
Cover the dough with a tea towel and rest dough for 20 minutes
Put a oven proof dish with hot water in the floor of the oven to provide steam
Cut out 3 pieces of baking parchment into a long narrow ciabatta shape; for me this is just cutting one large of piece of parchment into four
Put a piece of dough into the oven. Start with the dough nearest to you on the couche. Place a piece of parchment on your peel. Uncover the dough. Roll the selected piece forward so it doesn't stick to the fabric of the couche. Using both hands gently get your finders under each end of the dough, then lift the dough and place it on the parchement, stretching it a bit as you do it. Quickly and careful use the peel to slide the parchment and dough onto your baking stone. Use a spray bottle, to spray water onto the sides of the oven or throw in some ice cubes at the bottom. Then close the oven door to retain heat.
Repeat for the other two loaves.
Bake until golden (about 20 minutes) turning the loaves once
Remove from the oven and cool on a wire rack (about 30 minutes)