Serves 1
Directions
- 1Combine 50g AP flour, 0.12g instant dry yeast, and 50g cold water in a bowl to make the poolish.
- 2Mix the ingredients for the poolish.
- 3Let the poolish sit for 12 hours at room temperature.
- 4Add 20g of sourdough starter ("LeBron") to the active poolish.
- 5Add 210g cold water to the mixture.
- 6Add 0.3g instant dry yeast.
- 7Break up the mixture with a whisk.
- 8Pour the mixture into a bowl with 400g AP flour.
- 9Add 3g diastatic malt powder.
- 10Mix until you get a shaggy dough.
- 11Knead the dough in a stand mixer for 10 minutes.
- 12Add 10g fine sea salt.
- 13Add 5g olive oil.
- 14Perform stretch and folds every 20 minutes for the next hour until the dough passes the window pane test.
- 15Divide the dough into two portions.
- 16Wrap each portion of dough into a ball.
- 17Build a little tension on the cutting board while shaping the dough.
- 18Close up the dough completely to avoid thin spots when stretching.
- 19Oil up a container.
- 20Place the dough in the oiled container.
- 21Leave the dough in the fridge for 24-72 hours for cold fermentation.
Ingredients
- 50 g AP flour
- 0.12 g instant dry yeast
- 50 g cold water
- 20 g LeBron (sourdough starter)
- 210 g cold water
- 0.3 g instant dry yeast
- 400 g AP flour
- 3 g diastatic malt powder
- 10 g fine sea salt
- 5 g olive oil
Equipment
bowlspatulawhiskstand mixercutting boardknifecontainer
Tips
- The poolish improves the texture of the dough.
- The dough needs to be closed up completely or you will get thin spots when stretching.
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