- 200 g white bread flour
- 40 g dark rye flour
- 40 g wholemeal flour
- 250 g water
- 5 g fresh yeast
- the poolish
- 500 g white bread flour
- 10 g fresh yeast
- about 300 g water
- 12 g salt
1. Make the poolish by combining all flours, the water and the yeast.
Mix well to a thick batter. Leave to rise overnight in a cool place :+- 9 hours (if longer store in the fridge, shorter possible at room temp. for 4 hours).
2. Poolish will be frothy.
Add the flour and yeast to the poolish; start adding the water and mix to a wet, sticky dough. Turn out on work surface, do not flour even if the dough is too sticky.
Knead or stretch/fold the dough for about 8 to 10 minutes. The dough will become less sticky and easier to handle.
Add the salt and continue to knead for another 5 minutes. Alternative is to mix the dough in an electric mixer with a dough hook (5 minutes without the salt, 5 after adding the salt).
Form the dough into a ball and return to a floured bowl.
Leave to rise for min. 1 1/2 hour.
3. Turn out the dough on floured work surface.
Form into a loaf, try not to degas too much.
Leave the loaf to rise. Here on a floured peel, alternative can be seam side up in a floured banneton.
Leave to rise for 1 hour. The dough will not double in size.
Slash the loaf across. Bake in a pre-heated oven at 240 C on a baking stone (used a 37 cm flower pot saucer) for about 35 minutes. Oven temp. can be lowered after inital 15 minutes. Tap underneath to check if bread is done.
Leave to cool on a wire rack.