Artisan Bread Lean Dough, Poolish Method

By cmcrobb

Makes: 4 small baguettes, 3 batards, 2 small boules or 1 large boule

Ingredients

• POOLISH (sponge - make the day before)
• Bread flour 6 oz./ 170 g/ 11⁄3 cup 100
• Instant yeast .5 g/ 1⁄8 teaspoon n/a
• Water (room temperature) 6 oz./ 170 g/ 3/4 cup 100
• FINAL DOUGH
• Poolish 12 oz./ 340 g (use all) 86
• Bread flour 14 oz./ 397 g/ 3 cups 100
• Salt 0.4 oz./ 11 g/ 1 1/2 teaspoons 2.9
• Instant yeast 0.07 oz./ 2 g/ 1/2 teaspoon 0.5
• Water (lukewarm, approx. 95 F) 8 oz./ 227 g/ 1 cup 57

Preparation

Step 1

Step-by-Step Instructions: POOLISH
Whisk all the ingredients to make a wet batter, about the consistency of crepe batter. Place
the batter in a container or bowl large enough to contain it when it bubbles and rises. Cover
with plastic wrap or a lid and let it ferment at room temperature for 4 hours. Then, place in the
refrigerator until you mix the final dough.

Step-by-Step Instructions: FINAL DOUGH
Follow mixing and baking instructions for the Lean Dough, Straight Dough Method, with one
exception. Reduce the stretch and fold cycles to 5-minute intervals. You should be able to
complete all four s&f’s in 15 to 20 minutes.