Tomorrow is Ciabatta Day, and tonight is prep night.

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Two versions, same bread family:

Yeasted with poolish. Big open crumb, ready to bake tomorrow afternoon. Mix the poolish tonight: 150g flour, 150g water, a pinch (0.5g) of instant yeast. Whisk, cover, leave on the counter. 12 to 16 hours at room temp and you’ll wake up to a bubbly, domed preferment.

Sourdough with levain. Deeper flavor, better keeping, adds 2–3 hours tomorrow. Feed your starter tonight, or build a small levain before bed: 10g ripe starter, 50g flour, 50g water. Float test in the morning confirms it.

Both one-sheets are live in the Pantry now. Same structure, same 80% hydration, same no-shape, no-score slipper loaves. Pick your path.

I’m back from being out of town this morning, so I’m here. Questions about timing, flour, starter strength, whether your kitchen is too cold, whether to do both — drop them below. I’ll be in the thread all afternoon.

Recipe: https://pantry.bakinggreatbread.com/recipes/rustic-italian-ciabatta

Perfection is not required. Progress is.

Henry ⭐🔥

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