Poolish 10% Wheat Rye
This is a simple recipe with overnight poolish, since I havent got time to refresh my starter last week so I used overnight poolish instead.
33% preferment @ 100% poolish
70% hydration (withholding 5% to mix with yeast n salt)
90% white bread flour
Build the poolish 12hours before i mix the dough, with unexpected even I have leave it in the fridge for a couple more hours.
Mix the dough and autolyse for 1hour
Dissolve yeast in the remaining water, squeeze into the dough mix well till they come together.
bulk fermentation: 2 hours
Divide the dough and rest for 15 mins
final proof: 1.5 hrs
Bake in dutch over @ 240 covered 25Min, 15Min uncovered.
It has light crackling crust n very soft crumb.
It is a very good indulging bread, sometimes we just need a break from all the wholegrains. :P
My new family members