Bread with poolish in the Ankarsrum mixer
If you're starting out with your first loaves of bread, you might be wondering what it is.
Ingredients · Servings 6
- 200g of strong flour
- 200 g of water
- 5 g of fresh yeast
- All the poolish
- 300 g of bread flour (—or strong flour—)
- 150 g of water
- 5 g of fresh yeast
- 10 g of salt
Method · 15 h
- Mix the poolish ingredients in a bowl, crumbling the yeast until well incorporated. Let it ferment overnight in the refrigerator. Remove the poolish 1 hour before using.
- Attach the rolling pin and wall spatula to your mixer. Add the poolish and the remaining ingredients to the bowl and program for 10 minutes on low speed.
- Sprinkle flour on the work surface. Turn the dough out of the mixing bowl and form it into a ball. Grease a bowl with a little oil and place the dough ball inside. Cover it with plastic wrap that has been lightly oiled and press it loosely against the dough.
- Let it rise until it doubles in size, about 1 hour.
- Turn the dough out onto the work surface again, shape it into a ball, and place it in a banneton. If you don't have one, you can use a floured bowl. Let it rise for another hour.
- Preheat the oven to 250ºC, top and bottom heat.
- Turn the banneton over onto the tray in which you will bake the bread.
- Make one sharp cut with a knife just before baking. Place the tray in the oven and bake at 250°C for the first 5 minutes, then lower the oven temperature to 220°C and bake for another 35 minutes.
- When it's ready, take it out and let it cool on a wire rack.
