Poolish
Ingredients | Kilograms | Baker's % |
Sir Galahad Flour | 3.300 | 100 |
Water | 3.300 | 100 |
Yeast | 0.007 | 20 |
Total | 6.607 | 220 |
Final Dough
Ingredients | Kilograms |
Sir Galahad Flour | 6.700 |
Water | 3.400 |
Salt | 0.200 |
Yeast | 0.103 |
Poolish | 6.607 |
Total | 17.010 |
Overall Formula
Ingredients | Kilograms | Baker's % |
Sir Galahad Flour | 10.000 | 100 |
Water | 6.700 | 67 |
Salt | 0.200 | 2 |
Yeast | 0.110 | 1.1 |
Total | 17.010 | 170.1 |
Method
Poolish: Mix all the ingredients together. Cover and leave at room temperature until ripe. Adjust yeast percentage accordingly.
Final Dough: Add all the ingredients to the mixing bowl, and mix on first speed for 3 minutes to incorporate the ingredients.
Adjust the hydration as necessary. Mix on second speed for an additional 3 minutes, to moderate gluten development.
Desired Dough Temperature: 75°F.
Bulk Fermentation: 2 hours, with a fold after 1 hour.
Divide the dough into desired weights. Pre-shape, and when sufficiently relaxed, give a final shaping.
Final Proof: about 1 hour.
Bake: steam the oven, load the bread, and steam again.
Oven Temperature: 460°F. Bake time is dependent upon dough weight and shape.
Formulation courtesy of King Arthur Flour