French bread (with Poolish) Poolish 240 grams water 1/2 tsp dried yeast 200 grams bread flour 20 grams whole wheat flour 20 grams rye flour Final Dough entire poolish 240 grams water 2 1/2 tsp salt 1 Tbsp "Backmalz" (some type of malted rolled grain. not oats) 1/2 tsp dried yeast 500 grams bread flour
Try a Google Translation
That recipe is from an english language site
8 to 16 hours ahead
Sponge or Poolish Starter
1 cup water, preferably spring water1/2 teaspoon dry yeast1 1/4 cups unbleached bread flour or organic white bread flour2 tablespoons organic whole-wheat flour2 tablespoons organic rye flour
(all of) starter1 cup water, preferably spring water2 1/2 teaspoons salt1 tablespoon sugar1/2 teaspoon malt powder or syrup (optional - see home brewing supply or health food stores)1/2 teaspoon yeast3 3/4 to 4 cups unbleached bread flour
The night before or up to 16 hours before: In a small bowl, stir together the water and yeast and let yeast dissolve by briskly whisking.
With a whisk or medium wood spoon, stir in bread flour, whole wheat and rye flour to make a thick mixture. It should be like a thickened, gloppy pudding.
Cover bowl lightly with plastic wrap (leaving a small air space) and let stand at room temperature 8 to 16 hours.
For the dough, first, stir down starter. Add remaining ingredients while holding back about 1/2 cup of the flour. Knead until dough is smooth and resilient. Shape dough into a ball and place in a lightly greased bowl. Insert bowl in a large plastic bag and let rise about 45 minutes.
After the rise, gently deflate dough (whether it is in the machine or in a bowl) and form into a ball. Gently place it, seam side down, on doubled up baking sheets. Line the top sheet with parchment.
Spray dough lightly with a non-stick vegetable spray. Insert entire baking sheet inside a large plastic garbage bag (this is your "proofing tent"). Let dough rise until ball is puffy (40% to 55% larger).
Preheat oven to 475 F.
Slash loaf with a sharp knife before baking. Spray with water (plant atomizer) and dust with flour. If dough deflates when you slash it, it rose too much. The heat of the oven should help it spring back. Atomize oven with a few squirts of water and place baking sheets on lowest rack of oven. Spray oven interior every five minutes for the first 15 minutes. When 20 minutes remain, reduce heat to 425 F. to finish baking. Loaf should be well browned after 25-35 minutes. Cool well on rack before slicing. Store, cut side down, on a counter (do not cover).
<!--[if !supportEmptyParas]--> <!--[endif]-->
(c) Marcy Goldman Recipe, from Love Notes From Wheatland © 2007
Thanks for all the help! I did a Google translation but it missed many terms.
looks like i translated too late. i hope the bread turns out ok