Poolish Bread

Ingredients

Units %
Part 1
White Flour 2500g 0
O-tentic Durum 50g 0
Salt 35g 0
Water 1450g 0
Part 1 total 0
Day Old Poolish
White Flour 500g 0
Water 500g 0
O-tentic Durum 10g 0
Day Old Poolish total 0

Working Method

Method
  1. Place all ingredients into mixing bowl.
  2. Mix for 10 minutes on slow speed and 2 minutes on fast speed. Dough temperature ± 26 - 28° C.
  3. Remove the dough from the mixer.
  4. Bulk ferment dough for 10 minutes.
  5. Scale heads of dough at 650g, mould round and rest for 5 minutes. N.B. Please cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.
  6. Mould dough into desired shape and dust with flour.
  7. Cover the dough and proof outside the prover on a cloth.
  8. Place into a pre-heated oven, heated to 250° C, steam well then drop the temperature to 200° C, bake for 25 minutes opening the damper on the last 5 minutes. (Dough can also be used to make back up, resting over night, covered, between 4 and 6° C).

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

Discover

Related recipes