The artisan web site

Yeah, looks like a lot of pretty good info there. Some of the questionable material may have been gathered from old Italian recipes, from a quick perusal. At least they seem to offer all measures in grams as well as volumetric!

I was looking at the Ciabatte, and have a thought to try the Indirect #2 recipe, making up the poolish as usual, but finishing the mixing, kneading and penultimate rise in the bread machine. Worst that could happen is I waste a pound of flour...

Dave

Ingredients, Ciabatta by Indirect Method #2 (Poolish)

Starter

1/2 Tsp. Yeast - Active dry or 1/5th of a small cake yeast (3 g) 1/2 Cup + 2 Tbl. Water - warm (150 ml) 1 Cup + 2 Tbl. Flour - Unbleached all-purpose (150 g)

Dough

3/4 Tsp. Yeast - Active Dry or 3/10th of a cake yeast (5 g) 1/4 Cup Water - Warm (60 ml) 2 1/4 Cups Flour - Unbleached all-purpose (300 g) 1/2 Tsp. Malt (2.5 g) 2 Tsp. Salt (10 g) 1/2 Cup + 1 Tbl. Water (135 ml) Starter 300 g. From above

Yep. Takes a lot of guesswork out.

I'm not fond of most ciabatta that I've had. It's too coarse and the crumb is hard. Cells very open but loaves are nevertheless dense.

The conversion measures look like they're taken directly from a conversion chart without bringing them into the real world. I mean "3/10 of a cake of yeast...?" Still, with some judgement, the recipes can be used.

Pastorio