Bread with Brewer's Yeast
This bread is made with two poolishes. One is made over night to develop more flavour and the other one is 3-4 hours young poolish to give you better oven spring.
Servings: 4 Baguettes
Ingredients
Poolish 1
- 1 g Brewer's dry yeast
- 100 g White bread flour
- 100 g Water
Poolish 2
- 1 g Brewer's dry yeast
- 100 g White bread flour
- 100 g Water
Main Dough
- 700 g White bread flour
- 100 g Rye flout type 1150
- 500 g Water
- 50 g Chia seeds
- 24 g Sea Salt
Instructions
Poolish 1
- In a bowl mix all ingredients, cover and leave at room temperature over night.
Poolish 2
- In a bowl mix all ingredients , cover and leave at room temperature for 4 hours.
Main Dough
- Right after you prepare poolish 2 In a bowl mix white flour and water only, cover and leave at room temperature to autolyse. After 4 hours add Poolish 1, Poolish 2, rye flour and knead by hand or mixer until the dough is smooth on the outside, springs back when pressed on with your fingers and is no longer sticky. Add salt and chia seed and knead another 2 min. Cover and let it proof at room temperature.Make four stretch and folds every 30min. To develop better and organised gluten net.After the dough doubles in volume it's time to divide it in four balls, leave them on the bench, cover and let them rest for 40min. Shape four baguettes as long as they can feed in your oven. Leave them on a dusted with flour bakers linen for final proof.Bake in preheated oven at 250C with steam (place a shallow pot with water at the bottom of the oven) on a baking stone for 20min and another 20min at 200C or until done.