Classic ciabatta takes a lot of time. If you give the poolish 18 to 20 hours to mature, which I recommend, then the bread will take more than 24 hours total. Depending on how long you let the poolish ...

Lofah Ciabatta bread is a crusty Italian delight made with a fermented poolish for flavor. The recipe starts by preparing a poolish with flour, water, and yeast, allowing it to ferment overnight.

To prepare the ciabatta, start by kneading the poolish, a highly hydrated pre-ferment: dissolve the dry yeast in the water ...