You will recognise the elements in this recipe as a "mix 'n' match"
assortment of generic "Italian" breadmaking techniques and my own minimal
effort methods - it is a high-hydration bread but not impossibly so.
The rye in the Poolish is essential.
Short Poolish
50 grams rye flour
450 grams white flour - protein 12% or more
1/2 teaspoon instant yeast
700 grams warm water.
Main Dough
The Poolish
150 grams olive oil
500 grams white flour, as above
1 teaspoon instant yeast
20 grams salt
Mix all the Poolish ingredients into a batter, a whisk is the best tool for
this. Cover loosely and leave for 3 hours at room temperature.
Whisk the oil into the Poolish and keep whisking until it's all absorbed -
less than a minute. Add the remaining ingredients and mix roughly, using a
chopstick or fork until you have a lumpy mass that you would now normally
leave for a 20 minute autolyse rest - about a minute. Cover tightly and
leave at room temperature overnight.
The next day, mix and deflate the evil-looking goo with a wet spoon, it
will rapidly, at most 10 strokes of the spoon, form a fairly smooth dough
with elasticity already apparent. Scrape it out onto the floured counter
and leave for 10 minutes.
Perform 3 or 4 Stretch 'n' Folds, the dough should be easy to handle and
very elastic after 3 cycles but if in doubt do the 4th s+f.
Rest for 20 minutes.
Cut the dough into 4 strips and fold each strip, stretching not necessary,
into a short baton and dimple the loaf with your fingertips to flatten
slightly.
Proof until doubled and wobbly. Bake at max for 30 minutes then test for
internal temperature at least 95C.
Cool for at least an hour before eating.
John