
Main INGREDIENTS
- Bread & Cereals
Ingredients
Method
Ingredients
12-Hour Starter Dough (Poolish):
- 250 ml water
- 300 g flour
- 4 g fresh yeast
Dough:
- 550 g poolish
- 400 g flour (350 g white flour / 50 g whole wheat flour)
- 180 ml water
- 15 g salt
- 4 g fresh yeast
- 10 g sugar
- 1 ice cube
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Method
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1Poolish: Dissolve the yeast in the water and add the flour in the same bowl. Stir until it forms a smooth mixture, then cover the bowl with plastic wrap. Let the poolish rest at room temperature for at least 12 hours. It's ready to use when it collapses.
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2Dissolve the fresh yeast in the water, then add the poolish and sugar. Mix together and gradually add the flour.
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3Knead the dough in a stand mixer at medium speed. After 2–3 minutes of kneading, add the ice cube and salt. Continue kneading for a total of 10–12 minutes, or until the dough pulls away from the sides of the bowl and looks smooth.
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4Cover the bowl and let the dough rest for 1 hour at room temperature.
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5After an hour, gently fold the dough, then place it back into the bowl and refrigerate overnight. You can leave it in the fridge for up to 24 hours.
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6When ready to bake, dust a clean countertop with flour and turn the dough out onto it. Fold the dough and place it in a proofing basket. Cover with plastic wrap and let it rise for 2–3 hours.
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7Just before baking, preheat your Dutch oven (e.g., Le Creuset) in the oven at 250°C (fan setting) for 15 minutes.
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8Meanwhile, turn the dough onto a piece of parchment paper and score a cross on the top. Carefully place the dough into the preheated Dutch oven and cover with the lid – this step is crucial!
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9Bake the bread for 20 minutes with the lid on, then remove the lid and reduce the temperature to 220°C. Bake for another 14 minutes to achieve a golden crust.
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10Allow the bread to cool completely before slicing.