“There are some who went off in search of unicorns, but found only rhinoceros.”
-Laurent Binet
A Poolish
| Component | Home | Volume | Baker's |
|---|---|---|---|
| Bread Flour | 10.6 oz | 2 ⅜ cups | 100% |
| Water | 10.6 oz | 1 ⅜ cups | 100% |
| Instant Yeast | 0.02 oz | ⅛ tsp | 0.2 % |
Grand Finale
| Component | Home | Volume |
|---|---|---|
| Bread Flour | 1 lb 5.4 oz | 4 ⅞ cups |
| Water | 10.6 oz | 1 ⅜ cups |
| Sea Salt | 0.6 oz | 1T |
| Instant Yeast | 0.15 oz | 1¼ tsp |
| Poolish | 1 lb 5.2 oz | All |
Procedure
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Poolish Time: Add the yeast to the water, add the flour to the yeasted water, mix until combined and smooth. Cover with a damp cloth and let sit for 12-16 hours at a cool room temperature, such as 70°F.Or the temperature of any room containing Miles Davis.
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Finale Time: After the 12-16 hour wait, combine all ingredients for finale, including the poolish. Knead, about three minutes on second speed with a mixer or about twenty minutes by hand.
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Fermentation Time: Allow dough to bulk ferment for two hours. Fold once (after one hour).
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Round Time: For baguette, form the bread into six round balls each the size of a human fist. For batard or boule, form the bread into two round balls each the size of approximately three human fists. Allow dough to sit 15-30 minutes at room temperature, covered with a damp cloth.
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Shaping Time: Shape into baguettes, batards, or boules as appropriate; cover with a damp cloth and proof for 60-90 minutes at room temperature.
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Loaf Time: Bake at 460°F; use normal steam for about 20 minutes and then bake dry until a golden-brown crust develops.