Poolish Bread - Puratos

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

Place all ingredients into mixing bowl.
Mix for 10 minutes on slow speed and 2 minutes on fast speed. Dough temperature ± 26 - 28° C.
Remove the dough from the mixer.
Bulk ferment dough for 10 minutes.
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.
Mould dough into desired shape and dust with flour.
Cover the dough and proof outside the prover on a cloth.
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:

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