Bread Largerstrom

Serves: —

bread baking

Ingredients

Dough

  • 250 g Warm water (approximately 30°C)
  • 2 g Instant yeast (2/3 tsp)
  • 300 g Ripe poolish (see instructions below)
  • 12 g Salt (2 1/2 tsp)
  • 400 g Bread flour
  • 50 g Whole wheat flour

Poolish

  • 150 g Room temperature water
  • Yeast (about 30-50 granules)
  • 150 g Bread flour

Instructions

  1. Combine warm water, instant yeast, and ripe poolish in a medium stainless steel bowl.
  2. Mix in salt, whole wheat flour, and bread flour until well combined.
  3. Cover and let ferment for 2 hours, folding the dough halfway through.
  4. Shape the dough into loaves and proof according to desired loaf type (see video for options).
  5. Bake in a preheated oven according to specific loaf instructions.
  6. fermentation time: 2 hours
  7. proofing time: 60 minutes
  8. baking temperature: 250 °C (for the easier loaves)

Notes

The poolish should be prepared 24 hours in advance for best results.

For the 'big dog' loaf, reduce oven temperature to 465°F after the initial 18 minutes of baking.