Leading up to bake of my first ciabatta. I did the biga (or did I - TopicsExpress

Leading up to bake of my first ciabatta. I did the biga (or did I do a poolish?) at 80% hydration. And the dough is at 92% hydration. The dough is so difficult to handle. There is no way known I am going to be able to do that final flip over before baking. This is one wild experiment - never made ciabatta before, never tried doing the open steam method before...I think I am going to cut the final proof time. Hamelman says 1.5 hours at 24C (75F). My kitchen area is at 18C (64F) at the moment. But I am concerned it may overproof. ....

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