“True wisdom comes to each of us when we realize how little we understand about life, ourselves, and the world around us.”
-Socrates
Sourdough Poolish
| Component | Home | Volume | Baker's |
|---|---|---|---|
| Whole Wheat Flour | 4.8 oz | 1 ⅛ cups | 100% |
| Water | 4.8 oz | ⅝ cup | 100% |
| Mature Culture | 1 oz | 2 T | 20 % |
Final Dough
| Component | Home | Volume |
|---|---|---|
| Whole Wheat Flour | 11.2 oz | 2 ½ cups |
| Bread Flour | 16 oz | 4 ½ cups |
| Water | 1 lb 1.8 oz | 2 ⅛ cups |
| Sourdough Build | 9.6 oz | All less 2T |
| Sea Salt | 0.6 oz | 1T |
Procedure
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The Poolish: Make the sourdough build about 12 hours in advance; let stand in in a covered container at about 70°F.
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The Knead: After about 12 hours, mix all ingredients for final dough thoroughly, then knead until smooth, about three minutes with an electric mixer or twenty minutes by hand. Dough should have moderate gluten formation.
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The Growth: Bulk ferment for 150 minutes,Bulk ferment up to 250 minutes for some extra sour tang. folding twice at 50-minute intervals.
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The Proof: Shape into loavesThis recipe is appropriate for batards and boules and proof for 120-150 minutes at room temperature. Optionally, proof overnight, or up to 24 hours, in a refrigerator.
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The Bake: Bake for 20 minutes with steam, then another 15 minutes without steam or until a deep golden-brown crust forms.
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The Cool: Allow to cool for at least one hour prior to slicing or tearing.