Poolish White Bread

Poolish fermentation: 12-14 hrs
Bulk Fermentation: 2-3 hrs
Proof: ~1hr
Schedule: Poolish @ 6pm, mix final dough @ 8am next morning, shape loaves @ 11am, & bake @ noon.


500g White Flour
500g Water (@ 80° F)
1g Fresh yeast (0.4g Instant dried yeast)

Final Dough

500g White Flour
250g Water (@ 105° F)
21g Fine sea salt
6g Fresh yeast (3g Instant dried yeast)
1,000g Poolish

Mix poolish. Mix final dough w/ cuts & folds. 2-3 folds after initial mixing within first hour. When dough is 2.5x original volume, it’s ready to be divided – 2-3hrs after mixing. Divide into two loaves, shape, & place in bowl with flour dusted proofing linens. Flour tops of loaves & let sit @ room temp for ~1hr. At least 45min before baking, start preheating cast-iron dutch ovens in the oven at 475°. Bake @ 475° for 30min covered. Uncover cast iron and continue baking for 10min. When loaves are a deep brown, remove and place on cooling racks. Let sit 20min before devouring.