This recipe for Pain sur Poolish, a French bread made with a pre-ferment, is from Joe Ortiz’s “The Village Baker.” In many ways, this is the classic French bread made with a pre-ferment. It has all the proper things in it and makes a wonderful loaf.
Ingredients For A Large Batch
|Bread Flour||10 1/2||300|
|Dry Yeast||1 tsp||5 ml|
|Poolish||21||600||Use all the poolish from above|
|Bread Flour||24 3/8||690|
|Dry Yeast||2 tsp||5|
Recipe For a Small Batch
|Bread Flour||5 1/4||150|
|Dry Yeast||1/2 tsp||2 1/2 ml|
|Poolish||10 1/2||300||Use all the poolish from above|
|Dry Yeast||1 tsp||2|
To make a Poolish mix it up, knead it into a dough and allow it to sit, covered, on the counter for four hours.
1. Mix all the ingredients together for 2 minutes. Then let the dough rest for 30 minutes.
2. Mix for 10 to 14 minutes. The dough will become smooth and not very sticky.
3. Put the dough in a lightly oiled bowl, cover and let ferment for 1 1/2 hours.
4. Fold the dough, then let it ferment back in the bowl for 30 minutes more.
5. Divide the dough into two pieces. Let the pieces rest, covered, on the counter for 10 minutes.
6. Shape each piece into a tight log about 3 by 6 inches / 75 x 150 mm.
7. Let the loaves relax on a well-floured surface and covered by a damp towel, for 15 minutes.
8. Gently stretch the loaves to a length of between 12 and 14 inches / 30 to 35 cm.
9. Place the loaves on either a lightly oiled baking sheet or parchment paper and let them rise for 1 1/2 to 2 hours. They should double.
10. Heat the oven to 475F / 245C. Make provision for steam in the oven and place a baking stone or tiles on the oven rack.
11. Slash the loaves down the center of the loaves.
12. Bake, with steam, for 15 minutes, then turn the loaves and bake until done, an internal temperature of 200F / 93C or until the loaves sound hollow when rapped on the bottom.
13. Let the loaves cool on a rack before eating.
Here we go:
Click the thumbnail to see a larger version of the picture.
Click the large image to return to the discussion.