For the poolish (semiliquid pre-dough)
8.82 oz (250 g) of Manitoba flour Molino Rossetto
0.035 oz (1 g) of brewer's yeast
350 ml of water
For the dough:
7.05 oz (200 g) of flour “0” Molino Rossetto
1.76 oz (50 g) of durum wheat bran Molino Rossetto
0.42 oz (12 g) of brewer's yeast
0.42 oz (12 g) of salt
To prepare the poolish (semiliquid pre-dough): mix Manitoba flour with 0.035 oz of brewer's yeast and water. Cover the dough with cling film and leave it to rise in the fridge for 12 hours.
Mix flour “0” with durum wheat bran, crumble 0.42 oz of brewery yeast and add the fermented poolish. Start amalgamating the ingredients with a spatula. Add 0.42 oz of salt and continue to mix manually until the mixture is soft and sticky (but the dough should be able to be removed from the bowl). Create a ball, dust with flour, cover it with cling film and leave it to rise for 1 hour.
Pour the rised dough onto a table dusted with flour and do not knead it anymore. Divide the dough in two parts with the spatula. Move the two parts onto a cloth with flour, keeping them separated. Cover ciabatta bread with a cloth and leave it to rise for other 30 minutes. Move ciabatta bread on backing tray lined with baking paper. Bake them to 185°C for about 25 minutes.