Pain Rustique with Poolish
Prep Time40 minutes mins
Cook Time30 minutes mins
Resting Time18 hours hrs
Total Time1 hour hr 10 minutes mins
Course: Baking
Cuisine: French
Servings: 3 Loafs
Author: Nikolay's Kitchen
Poolish
- 400 g Bread Flour
- 400 g Water
- 1 g Fresh Yeast
Main Dough
- 600 g Bread Flour
- 290 g Water
- 14 g Fresh Yeast
- 20 g Salt
Main dough
Mix flour, water, and the polish in the mixing bowl. Do not add the salt or yeast. In a mixer, mix on slow speed just until the ingredients come together. Cover the mixing bowl with plastic and let rest for 20 to 30 minutes. After that sprinkle, the salt and yeast over the dough and turn the mixer to second speed. Mix about 2 minutes.The dough should be supple and moderately loose.
Bulk fermentation 70-80min.
Make two folds in every 25 min.Place the dough on lightly floured worktop and divide it in three rectangles pieces. Dust flour on top of each peace. Place them with floured side down on a baking tray with baking paper. Cover with plastic.Final proof 25min at 24C room temperature. Bake in preheated oven at 235C for 35min