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Ingredients
- 500g (~3 1/3 cups) bread flour, divided
- 375g (~1 1/2 cups) 90 deg water
- 1.4g instant yeast, divided
- 10g fine sea salt
Method
- 1. Create poolish by mixing 250g flour, 250g water and 0.4g yeast. Let stand loosely covered for 14 hours at room temperature.
- 2. In large bowl mix 250g flour, salt and 1g yeast. Add 125g water to poolish and mix it into to dry ingredients.
- 3. Let dough rest for 3 hours, folding 3 times during first hour.
- 4. Preheat oven and baking vessel to 475 deg. Move dough to floured surface. Form dough into desired baking shape, creating ball, baguette or loaf in banneton. Let rest for one hour.
- 5. Invert dough into baking vessel. Score dough with wet knife. Bake for ~30 minute.
- 7. Let loaf rest for 30 minutes before serving.
