The Fresh Loaf

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Bread winer's blog

Bread winer's picture
Bread winer

My go-to loaf is a essentially a baguette with my own twists.  I use 1/3 spelt flour and whatever bread flour I can get my hands on (we're remote - I mail order my spelt - bread flour options are sparse).  

I always bake with a poolish.  I'm not a diligent measurer - I just do what feels right.  I scoop, but don't scrape or sift.  

I've added more yeast to my poolish due to the added spelt.  I recently reviewed poolish recipes just for kicks and realized I'm using waaaay more yeast than the "pinch" that is recommended.  My normal batch is two loaves - one baguette and one in a cast iron regular loaf pan - using a total of about 5 cups flour - maybe 5 1/2 after kneading additions including the poolish.  My poolish is one cup flour and 2/3 cups water and about 1/2 tsp yeast. 

Finishing the loaf, I'll use 1 1/4 cup of water and four cups flour.  I'll make a slurry using the water and 1 1/2 ish cups flour, and 1 1/2 tsp yeast ADY and let it rest for 10 minutes.  Then I'll add the poolish and fully integrate and let it rest for 20 to 30 minutes.  Then add the remaining flour.  Proofing is usually one hour (plus 30) plus one hour in-pan proof/rise.  It took me a while to learn to let my dough rest for 30 more minutes after final deflate (I don't punch).  

Sorry about the long winded intro - I'm just looking for feedback on the amount of yeast used in the poolish.  The "books" all stress much smaller amounts.  

Curious on the coast.

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