Bread Philipopolis
I have tried for many years to make a bread which contain the best of Sourdough and Yeast Bread. Finely I can say I made it. This delicious bread have the deep and complex flavour of sourdough bread and fluffy cotton texture of yeasted bread.
Servings: 4 Loafs by 300g
Ingredients
Poolish
- 150 g White bread flour T55
- 150 g Water
- 3 g Fresh Yeast or 1g Dry Yeast
Leavain
- 20 g Mature Sourdough Starter
- 80 g White bread flout T55
- 80 g Water
Main Dough
- 600 g White bread flour T55
- 400 g Semola
- 600 g Water
- 30 g Salt
- 7 g Freash Yeast or 2g Dry Yeast
Instructions
Poolish
- In a bowl mix poolish ingredients ,cover and leave over night at room temperature.
Levain
- In another bowl mix levain ingredients ,cover and leave at room temperature over night.
Main Dough
- Next day in the morning make young poolish. In a small bowl mix 50g. water, 50g flour and all the yeast , cover and leave aside. In a large mixing bowl mix the rest of the flours with the rest of the water until no dry bits remain. Cover and leave for 1 hour at room temperature.After one hour add poolish, young poolish, levain into the dough mixture. Knead by hand or mixer for 10min until smooth and elastic dough is achieved. Now add salt and knead for another 2-3min. Keep the dough in plastic container with lid at room temperature. Between 24-26C During the bulk fermentation make 4 S&F (Stretch and Fold) to develop good gluten net.After the dough has doubled in volume turn onto floured work top , divide i and make 4 balls. Cover and let them rest for 30-40min. After the bench rest shape four oblong loafs and leave in bakers linen to proof until double in volume.Bake in preheated oven at 230C for 25min and then turn to 200C for another 25min or until golden and crispy.