This a adapted from a formula I've used for a few years now and decided to replace the 100% Hydration Poolish with 100% Hydration Levain. I made no adjustments to original formula for this.

Original formula is from Bread Bakers Guild Team USA 2002

Poolish

Flour-----------100%

Water----------100%

Yeast---------------.1%

Final Dough

Flour---------100%

Water----------43%

Yeast------------1.3%

Salt---------------3.3%

Malt-----------------.8%

Poolish----------1.33.4%

Process

Dissolve Yeast in water

Add flour and mix until smooth and well incorporated

Let ferment 12 -14 hrs at 70degF until poolish has risen and just begins to fall.

Final Dough

Place Water, Flour, Malt and Poolish in bowl of vertical mixer and mix on speed 1 for 4-5 minutes or until all ingredients are well incorporated.

Rest for autolyse for 20 minutes

Add Yeast and Salt and mix speed 1 for 2 minutes

Mix speed 2 for 1-3 minutes to develop structure

Gluten should not be fully developed

Dough will be light and lively and be on the soft side.

Ferment at 75degF 2 hrs with punch and fold at 1 hr

Divide into 12 oz pcs and gently preshape into cylinders and rest for 30 minutes

Shape into baguettes

Final Proof 50-60 minutes

Bake at 475degF for 20-25 minutes with steam( mine take approx 18 minutes in my oven)

Vent oven for last 3 minutes of baking

The last three photos are baguettes I retarded for approx 4 hrs before proofing and baking. To bring to room temp and proof took approx. 2 hrs.

These retarded baguettes browned much more quickly and had a more open crumb.

Here's a Rustic Italian Round I baked today using straight dough method with 15% levain added.

Just recently joined this site and enjoying it very much! I had these photos from some breads I have made in the past. No crumb pics! Breads are long gone. Will Include those in future posts.

Sun Dried Tomato Bread w/Biga

Potato Bread-Straight Dough

Italian Bread-Straight Dough

Baguette w/ Poolish

Old Fashioned Bread w/Biga