Poolish
By weight
300gr bread or general purpose flour (King Arthur or similar)
300gr room temp water
1gr (pinch) yeast
By volume
2 1/4 cups bread or general purpose flour (King Arthur or similar)
1 1/4 cups room temp water
1/8 tsp yeast
Mix to a pancake batter consistency, cover with plastic wrap and let ferment for 3-4 hours, or over night. Refrigerate after 3-4 hours.
The Finished Bread
By weight
The poolish, plus
700gr flour
20gr salt
9gr yeast
430gr water (73% final hydration)
By volume
The poolish, plus
2 7/8 cups flour
1 Tbl salt
1 1/4 tsp yeast
1/2 cup water
Mix the dough to where it is well hydrated (almost sticky).
Stretch and fold (like a letter) and let rest covered with plastic for 30 minutes.
Stretch and fold again, and let rest for 1 1/2-2 hours covered. (The stretch and fold lines up the gluten to give the dough structure).
Cut the ball into three pieces, stretch into the final shape.
Proof for an hour then bake.
It's a very moist dough, and you don't slash it. The final shape almost looks like a dog bone. The final bread is crusty with big holes in the crumb. |
