2022年11月19日

80% hydration with poolish;
preferment 25% flour;
2% salt; 2.5% sugar; 0.75% yeast

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https://www.chainbaker.com/rustic-country-bread-recipe-autolyse-method/

For the preferment (poolish) –
70g (2.5oz) strong white bread flour
30g (1oz) wholemeal flour
Pinch of yeast
100g (3.5oz) water at around 21C (70F)

For the main dough –
250g (8.8oz) strong white bread flour
50g (1.75oz) wholemeal flour
8g (0.3oz) salt
3g (0.1oz) dry yeast or 3x the amount of fresh yeast
10g (0.35oz) sugar
220g (7.75oz) water at around 7C (45F)

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Make the preferment
Autolyse 1 hour;
Bulk ferment 2-3 hour, 2/3 fold;
Shape;
Final proof 45min-1hr;
220C (430F) no fan, 35-40 min

2022-11-19