|Sir Galahad Flour||3.300||100|
|Sir Galahad Flour||6.700|
|Sir Galahad Flour||10.000||100|
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