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 ...

This recipe from San Francisco Baking Institute's Michel Suas starts with a poolish, which is a starter that develops flavor, helps in shaping and gives the dough an open and tender crumb as well as a ...