Recipes Sites Ingredients

Rustic Loaf

URL: http://youtube.com/watch?v=5mehXzl7yHA

Poolish

Ingredients

  • 150g AP flour
  • 150g water
  • 1/8 t yeast

Method

Mix well, Cover and let ferment at room temp for 4-24 hours.

Notes

I thought it seemed much drier than the poolish in the video, so I added a bit of water, maybe 30-40 ml.

Flours

Ingredients

  • 484g (88%) AP flour (-150g for Poolish, so 334 in the bowl)
  • 28g (5%) rye flour
  • 23g (4%) whole wheat flour
  • 5g (1%) buckwheat flour
  • 5g (1%) gluten flour
  • 5g (1%) diastatic malt powder

Method

Mix 400g of total flour together in a bowl.

Notes

The original recipe called for 350g AP, 50g whole wheat.

Dough

Ingredients

  • 2g yeast
  • 280g 98F water
  • the Poolish
  • the Flours
  • 10g salt

Method

  • Mix with spoon, then by hand. Cover and rest for 30m
  • Tuck/slap fold 20x with hand. Cover and rest for 30m
  • Tuck/slap fold 20x with hand. Cover and rest for 60m.

Notes

Keep your hands wet, otherwise they may be coated with dough.

This recipe produces a dough with 78% hydration.

Big Loaf

Ingredients

  • the Dough
  • about 25g semolina or cornmeal

Method

  • Preheat covered dutch oven at 485-500 for 30-40 minutes
  • Flip dough onto floured surface
  • Pull flaps of dough over the loaf about seven times
  • Flip loaf over and press diagonally, rotate 45 degrees (9x)
  • Flip loaf seam side up into a proofing bowl lined with floured tea towel
  • Proof on counter for 30-50 minutes
  • Spread a layer of semolina or corn meal on the parchment paper
  • Flip the dough onto the parchment paper
  • Score top of loaf on top with scissors
  • Using the paper, lower the loaf into preheated dutch oven
  • Bake at 485 for 18 minutes covered
  • Bake uncovered until crust is a deep brown, about 25-35 minutes
  • Cool on rack three hours before cutting it

Notes

Sourdough Poolish

Ingredients

  • 100g flour
  • 100g water
  • 32g sourdough starter

Method

  • Mix together, cover, and let rest for 12 hours

Sourdough Dough (78% hydration)

Ingredients

  • 394 g all purpose flour
  • 6 g diastatic malt
  • 50 g whole wheat flour
  • the Sourdough Poolish
  • 325 g water
  • 12 g salt

Notes

  • 116 + 400 + 50 => 564 total flour * .78 = 442 ml water
  • 116 + 326 = 442 ml