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Poolish Bread
Ingredients
- POOLISH
- 250g Bread flour
- 250g Water
- 0.2g Yeast
- FINAL DOUGH
- 250g Bread flour
- 125g Water
- 1.5 g Yeast
- 10 g salt
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Directions
- Mix Poolish ingredients, cover and ferment overnight ~ 8 hrs
- Autolyse flour and water (20 min)
- Add yeast and Poolish, fully incorporate and allow to rest (20 min)
- Add salt and pinch into dough, rest (20 min)
- Perform first fold
- Rest 20 min
- Perform second fold
- Rest 20 min
- Perform third fold
- Rest 20 min
- Divide and shape, put in proofing basket
- Allow to proof 27c ~ 4 hrs
- Place into fridge to slowly ferment 6hrs
- Preheat oven 240c
- Turn over onto tray lined with baking paper
- Bake with steam for 15 min
- Reduce temp to 220 for the last 20 min
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