Ciabatta, Blueberry Braid, Cinnamon Raisin Rolls

The Ciabatta is from "Baking Artisan Bread 10 Expert Formulas..."

Poolish:

330g Bread Flour

330g Room Temp. Water

Pinch of Instant Yeast

Mix all of that together well and allow to ferment for 18-20h at room temp until doubled and bubbly. 

Final Dough:

613g Bread Flour

405g Lukewarm Water

3/4 tsp. Instant Yeast

18g of Salt (coarse kosher)

All of the Poolish

Mix all of the above ingredients together until smooth and elastic. Rest in an oiled bowl for 30 min before doing your first stretch and fold with wet hands to prevent sticking. Continue stretching and folding every 30 min until you've done it 4-5 times total over the course of 2hrs, rest for a final 30 min. Divide dough into 12 equal pieces for rolls (or 4 portions for loaves the same size as in the picture) press out into a rectangle using a little flour to keep it from sticking. Letter fold the rectangles to form your final shape. Place loaves or rolls on a well floured couch and proof for 45min. Bake in a 475-500 oven with steam for the first 15 min, bake until golden.

The glaze on the braid is a standard egg wash( 1egg, 1 tbsp. milk) put on before proofing. After baking it gets a simple syrup glaze of 1/4 C sugar, 1/4 C water, 1/4 tsp. vanilla bean paste.