Home Bread-Bakers v103.n047.21

"E for effort" Bread

Tue, 28 Oct 2003 14:33:40 EST
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 

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.