Ingredients
- Poolish:
- 65g (½ Cup) Bread Flour
- 65g (¼ Cup) Water
- .07g (1/16 tsp) Instaferm Red Yeast
- Dough:
- 420g (1 Cup + ¼ Cup + ⅓ Cup) Bread Flour
- 300g (1 Cup + ¼ Cup) Water
- 1.2g (½ tsp) Instaferm Red Yeast
- 20g (2 Tbsp) Olive Oil
- 10g (1¾ tsp) Salt
- 8g (2 tsp) Polydextrose
Equipment
- Stand Mixer
- Pizza Stone (optional)
- Pizza Peel
Timing
Active Time: 1 Hour
Total Time: 16 Hours
Yield
1 Loaf
-
Create Poolish
Combine the flour, water and salt and mix together until combined.
Wrap and leave at room temperature for 12 hours, this is called a poolish.
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Mix Dough
In a stand up mixer, combine the poolish and all the ingredients from the bread recipe.
Mix on low speed for 5 minutes, turn mixer up to medium speed and continue mixing for another 5 minutes.
Remove the bowl from the mixer and cover with plastic. Place in a warm spot and leave to bulk ferment for 1 hour.
-
Fold Dough
After the bulk fermentation, remove the dough and place on a floured work surface.
Gently fold the sides of the bread into the middle. The dough has a high hydration so it will be tacky, place back in the bowl and cover.
Repeat this step 3 more times, every 30 minutes, Totalling 4 folds in 2 hours.
-
Proof Dough
Preheat the oven to 425”F, with pizza stone in the oven (optional).
Once preheated, shape your dough into a rectangle shape, don’t worry if it is too tacky and doesn’t hold a traditional bread shape.
Allow bread to proof for 30 minutes in a warm spot.
-
Bake Bread
Dust a pizza peel with flour and place dough in the center. If not using a pizza stone, place dough on a parchment lined baking tray.
Dust the top of the bread with flour and slide onto the pizza stone or place your baking tray in the oven.
Cook for 20-25 minutes or until golden brown.
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