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Hi all - long time reader but first post.

I'm not a new baker - but this is a new oven and I'm working with some of the new techniques I've read about here. When I worked at a bakery (St. Honore in Portland, OR), we kept our oven @ ~200c and used hydrations in the 66.6% to 72% range - I'm comfortable working with the high hydration doughs, but I'm less experienced in the stretch and fold methods that seem to be so popular these days.

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Hello all , I am a new baker hoping to start making larger quantities in the near future but I've had a problem today that is going to keep me up this evening baking for an event tomorrow.

I used the Ciabatta Poolish Version (which I made from Bread Bakers Apprentice)

I tripled the amount, had it ferment 3-4 hrs before putting it in the fridge overnight around 10am I pulled it outand used a warm stone on a lower rack of the oven as a proofer for an hour

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