French Bread with Poolish
| Ingredients | Weight | Baker's % |
|---|---|---|
| King Arthur Sir Galahad Flour | 10.0kg | 100% |
| Water | 6.7kg | 67% |
| Salt | 0.2kg | 2% |
| Yeast | 0.11kg | 1.1% |
| TOTAL YIELD | 17.01kg | 170.1% |
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.
BAKING Steam the oven, load the bread, and steam again.
OVEN TEMPERATURE 460°F. Bake time is dependent upon dough weight and shape.
| Ingredient | Weight | Baker's % |
|---|---|---|
| King Arthur Sir Galahad Flour | 3.3kg | 100% |
| Water | 3.3kg | 100% |
| Yeast | 0.007kg | .2% |
| TOTAL YIELD | 6.607kg | 200.2% |
| Ingredient | Weight |
|---|---|
| King Arthur Sir Galahad Flour | 6.7kg |
| Water | 3.4kg |
| Salt | 0.2kg |
| Yeast | 0.103kg |
| Poolish | 6.607kg |
| TOTAL YIELD | 17.01kg |
