Ciabatta Italian Hearth Bread

Poolish

2 1/2 cups bread flour (King Arthur or similar)
1 1/2 cups room temp water
1/4 tsp yeast

Mix to a pancake batter consistency, cover with plastic wrap and let ferment for 3-4 hours, or over night. Refrigerate after 3-4 hours.

Ciabatta
The poolish
3 cups flour
1 3/4 tsp salt
1 1/2 tsp yeast
6 TBS - 3/4 cup water

Mix the dough to where it is well hydrated (almost sticky).

Stretch and fold (like a letter) and let rest covered with plastic for 30 minutes.

Stretch and fold again, and let rest for 1 1/2-2 hours covered. (The stretch and fold lines up the gluten to give the dough structure).

Cut the ball into three pieces, stretch and fold for the final shape.

Proof for an hour then bake.

It's a very moist dough, and you don't slash it. The final shape almost looks like a dog bone. The final bread is crusty with big holes in the crumb.