100% Hydration Ciabatta | Tangzhong and Poolish Method

In this video, we're making a delicious 100% hydration ciabatta. Not only is this ciabatta super crispy and incredibly soft, it's also remarkably easy to handle thanks to the tangzhong method. With 20% of the flour being used for tangzhong (tangzhong 20), the dough of 100% hydration feels like a dough with a hydration of only around 80%.The end result is a bread dough that's a lot easier to handle and work with. Along with the tangzhong, we're using a poolish preferment as well to add complexity to the taste and texture.
Watch the video for more!

#ciabatta #tangzhong #poolish #artisanbread

Ingredients
Summary Weight (g) %
Total Flour 250 100.0%
Total Hydration 250 100.0%

Ingredients/Derivatives
Poolish
Bread Flour 100 40.0%
Water 100 40.0%
Inst. Yeast (1/8 tsp) 0.6 0.2%

Tangzhong
Bread Flour 50 20.0%
Boiling Water 100 40.0%

Final Dough
Bread Flour 100 40.0%
Water 50 20.0%
Salt 4.5 1.8%

Total Dough Weight 505.1

Chapters
0:00 Intro
0:36 Opening
6:45 Making The Bread