0 Picture
Ingredients
- All of the poolish
- 13 oz. King Arthur unbleached all-purpose flour
- 3/4 tsp. instant yeast
- 8 oz. water
Details
Preparation
Step 1
Place all of the ingredients in the bowl with the poolish.
Mix on low speed in a stand mixer until the dough begins to hold together. The dough should be very wet and slack. You may need to add more water if conditions are dry.
Increase the mixer speed to 4 and mix for about 4 minutes. Cover tightly and let rest for 45 minutes, fold in bowl, rest 45 minutes, fold in bowl, rest for 45 minutes.
when dough has risen, turn it out onto a well floured work area and liberally sprinkle with flour. Gently flatten the dough and cut into 2 peices, each about 4x10. These irregular peices of dough stretched to about 3/4" are the finished, shaped loaves. Cover the loaves and let rise on a well floured boards or baking sheets for 30 minutes.
As the dough is rising, place a baking stone in the oven and set the temperature to 500. allow the oven to heat for 30 minutes. Place the bread on the stone and lower the oven to 425. allow dough to bake until it is a deep golden color. 18-20 minutes.
Review this recipe