SOURDOUGH BREAD

By efriend

BY John Kirkwood

Ingredients

• Poolish (starter)
• 100 g starter
• 100 g filtered or bottled water
• 100 g white bread flour
• For the Bread
• 460 g white bread flour
• 230 g filtered water or bottled
• 1 Tbsp vegetable oil
• 1 1/2 tsp Kosher salt
• 1 Tbsp sesame seed (optional)

Preparation

Step 1

Make Poolish the night before making bread

The following day add the water first
The oil second
Whisk to mix and put whisk away
Add flour
Add salt and mix until all combine
Cover and allow to rise twice at 45 min intervals folding dough each time.
After 2nd fold prepare bread bootan by adding flour to the bowl then place dough in to rest for about 1 hr until double in size.
When dough has risen preset oven to 430 degrees

YOU CAN USE A DUTCH OVEN TO BAKE THE BREAD OR BAKING STONE
BAKE FOR 25 MIN.
BREAD IS DONE WHEN YOU TAP THE BOTTOM OF THE BREAD AND IT SOUNDS HOLLOW OR LIKE A DRUM.

ALLOW BREAD TO COOL FOR 30 MIN BEFORE CUTTING AND ENJOY