Ingredients
Instructions
- For the poolish mix 250g flour 250ml lukewarm water and 0.4g yeast for classic version or 3g for quick version
- Cover and let ferment for 12 to 16 hours for classic version or 4 to 6 hours for quick version until tripled in volume
- When poolish is ready combine it with remaining 250g flour 125ml warm water oil salt and 1.6g yeast in a large bowl
- Mix until ingredients are well combined then knead for 8 to 10 minutes until dough is smooth and elastic
- Place in an oiled bowl cover and let rise for 1 hour or until doubled in size
- Punch down dough and shape into a loaf
- Place in a bread pan or form into a round loaf on a baking sheet
- Let rise again for about 45 minutes
- Preheat oven to 230C
- Score the top of the bread and bake for 25 to 30 minutes until golden brown and sounds hollow when tapped
- Cool completely on a wire rack before slicing
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