Appearance
Bread
Ingredients
Poolish
- 50 grams all-purpose flour
- 2 grams instant yeast, SAF is my preference
- 50 grams water, lukewarm or room temperature
Bread
- 365 grams water
- 15 grams salt
- 460 grams flour
Directions
- Mix poolish ingredients together in a bowl and sit overnight
- The next morning, mix the salt + water, then pour into poolish bowl
- Disolve the poolish into the water mixture, if the bowl is big enough add flour, otherwise add water to a bowl with flour
- Once combined rest for 1 hour
- Come back with a wet hand pull one edge of the dough out and into the center until you have folded all sides of the bread in (4-6 slap and folds)
- Rest for 30 minutes and repeat 4-6 more times
- Heavily flour a surface
- Split dough into two segements
- Pull dough edges to center forming a ball
- Place the balls onto a baking sheet lined with flour and parchment paper
- Let rise with a tea towel covering dough for 1 hour
- Put into fridge overnight to ferment
- Next morning remove bread from fridge and let rest
- Heat oven to 500f with a dutch oven inside (no need for the lid)
- Add a 1/2 sheet pan with water to the oven
- Once the oven is at temp let rest for 30 minutes until everything is nice and hot
- Spray the outside of the loaf with water
- Add more water to the pan and place loaf in the dutch oven
- Bake for 32 minutes
- Remove, and let oven reheat for 15 minutes before placing in new loaf
- Let loaves rest for at least 1 hour before cutting
Notes
- To proof I like to use my microwave with the lights on. Keeps mosisture in and gives a nice bit of warmth
- Do not cover loaves with anything that will trap moisture otherwise they will lose their crunchy crust and get stale faster