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Description
Ingredients
US|METRIC
28 SERVINGS
- 1 1/2 cups strong white bread flour (200 g/7 oz., for poolish)
- 1/2 tsp. instant dry yeast (2 g, or active dry yeast; or 8g fresh yeast, for poolish)
- 1 1/4 cups cold water (300 g/300 mL/10 oz., for poolish)
- 3/4 cup water (220 g/200 mL/7 1/2 oz., for dough)
- 3 3/4 cups strong white bread flour (500 g/17 1/2 oz., for dough)
- 2 tsp. kosher salt (12 g)
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Directions
- EQUIPMENT: KitchenAid® Stand Mixer, Dough Hook, Whip Attachment, Sifter + Scale Attachment, rectangular baking stone large enough to hold a half-sheet pan
- PREPARE POOLISH: Put flour in a bowl and sprinkle yeast over it. With a hand whisk, mix to incorporate. Add water and whisk until velvety smooth. Use a spatula to scrape down any mixture on the walls of the bowl.
- Cover bowl with plastic wrap and let sit out at room temperature for 8 or 9 hours. Starter will visibly expand and become bubbly. The surface should be covered in bubbles and jiggle when you tap the bowl.
NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium170mg7% |
| Potassium90mg3% |
| Protein3g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber3g12% |
| Sugars |
| Vitamin A |
| Vitamin C |
| Calcium2% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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