Ingredients
- Poolish
- 500g Flour
- 500g water
- 0.4g (scant 1/8 tsp) yeast
- Bread
- 1000g poolish
- 500g flour (400g white, 100g whole wheat)
- 21g salt
- 3g (3/4 tsp) yeast
- 260g water
Directions
- Make poolish 6pm, let ferment overnight
- Mix other ingredients 8am
- 3 sets of stretch and folds in first hour
- total bulk rise around 4 hours
- Shape and proof for one hour at 11am
- Bake at noon, 25m covered in dutch oven at 500F, then 20m uncovered at 475F